Better-than-Ever Beef Enchiladas - Kraft Recipes Top
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Better-than-Ever Beef Enchiladas

Prep Time
Total Time

2 servings

Extra-lean ground beef and fresh veggies help make these hearty enchiladas a Healthy Living recipe.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Brown meat with peppers in large nonstick skillet. Stir in 1/4 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.
  • Spread 1/4 cup of the remaining salsa onto bottom of 9-inch square baking dish. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 10 sec. or just until warmed. Spoon 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, over salsa in dish. Repeat. Top with remaining salsa; cover.
  • Bake 20 min. or until heated through. Top with remaining cheese; bake, uncovered, 2 to 3 min. or until melted. Sprinkle with cilantro.

Special Equipment Needed

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Makeover - How We Did It

This delicious made-over version of beef enchiladas can save you 190 calories and 18g of fat, including 6g of sat fat, per serving. These savings are the result of using extra-lean beef and decreasing the amount, adding peppers, and using KRAFT 2% Milk Shredded Cheddar Cheese.

Cooking Know-How

Corn tortillas are typically fried in oil to prevent cracking, but in this healthful version the tortillas are warmed in the microwave before using to minimize cracking.


  • 2 servings

Healthy Living

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 2 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

Not only can these delicious low-calorie enchiladas help you and your family eat right, but they're also both a good source of calcium from the cheese and rich in vitamin C from the colorful peppers.

Nutritional Information

Serving Size 2 servings
Calories 340
Total fat 11g
Saturated fat 5g
Cholesterol 55mg
Sodium 910mg
Carbohydrate 38g
Dietary fiber 6g
Sugars 5g
Protein 24g
% Daily Value
Vitamin A 40 %DV
Vitamin C 70 %DV
Calcium 50 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This dish went over well with my family. This dish went over well with my family. I did make some changes, though. I used a bag of frozen stir-fry pepper blend for the peppers. I added a can of black beans, drained and rinsed to the meat. I added some taco seasoning to the meat. I spread refried beans on the tortillas first then added the meat mixture. I used flour tortillas and butter instead of corn and salad dressing. I used green onions instead of cilantro. (I don't like it.) Anyway, it turned out great. Oh, BTW I also doubled the recipe for 6 people.
Date published: 2007-08-08
Rated 4 out of 5 by from We really liked this recipe. We really liked this recipe. I didn't have time to roll the enchiladas, so I just layered 4 of the tortillas on the bottom (on top of the salsa), then put the meat mixture on top, followed by the other tortillas and salsa. I baked it as directed and it was yummy! As long as you don't care about presentation, this was a great way to save time! I think next time I'll add some corn in too. I can see where some might think this was bland if they used mild salsa. I used medium and thought it was great!
Date published: 2010-07-13
Rated 5 out of 5 by from I made this for my boyfriend and his mom and they LOVED IT. I made this for my boyfriend and his mom and they LOVED IT. This from a boyfriend who is an extremely picky eater! However, he still enjoyed it immensely and is asking for it again tonight- so guess what we're having for dinner! We used ground turkey to make it even more healthier, as well as a spicier salsa. I even kicked it up a notch with some dried basil and garlic. It's delicious and was very easy for a beginner cook like me! I encourage any cook to try this dish!
Date published: 2010-06-06
Rated 5 out of 5 by from Awesome recipe! Awesome recipe! First, I put EVOO on the skillet & I sauteed minced garlic/onions with the beef, added salt & pepper. The garlic & onions always make the food taste a lot better. Second, I also added 2 cups of Enchilada sauce for stronger enchilada flavor plus I added more of the salsa so it won't get dry. Lastly, I added more cheese on top of the rolled tortillas and served it with sour cream and some diced avocado! My Hubby ate 'em all!!!
Date published: 2006-09-05
Rated 4 out of 5 by from This was the first time I made enchiladas at home for my family (I doubled the recipe) and it still... This was the first time I made enchiladas at home for my family (I doubled the recipe) and it still only took me one hour to prepare. I browned the ground beef with a little chopped onion and some minced fresh garlic, along with some cayenne pepper. I also had a packet of taco seasoning lying around that I added to the beef mixture as well. The filling turned out great, but overall, the enchiladas were a little drier than I expected. I think I will use more salsa next time.
Date published: 2010-01-21
Rated 5 out of 5 by from I made this recipe the first time it appeared in the magazine for a superbowl Mexican theme dinner. I made this recipe the first time it appeared in the magazine for a superbowl Mexican theme dinner. My family and I LOVED it. Then I lost the recipe, couldn't remember the name of the recipe and searched the internet to no avail. A few months back I searced again and I found it, made it again and we still love it. Superbowl is right around the corner and I plan to make it then and my son loves Mexican food and I may make it again for his birthday in February.
Date published: 2008-01-15
Rated 5 out of 5 by from This recipe tastes so good. This recipe tastes so good. It's very satisfying. I didn't crave a snack before bed the night we had this. The only down side was that it looked beautiful in the pan, but fell apart as I dished it out. Next time I will serve it tostada style, baking the dressing brushed tortillas in the oven to make them crispy. Another good idea would be to serve the filling on a bed of lettuce for a low carb taco salad.
Date published: 2005-12-15
Rated 5 out of 5 by from I had company over for dinner the other night and didn't have a clue what to make. I had company over for dinner the other night and didn't have a clue what to make. I went through some recipes in my email and came across this one. Everyone loved it! I did use 2 lbs of ground beef, chopped up a whole red and green pepper, chopped up and onion and some garlic, and added a lot more cheese than it asked for. I also didn't sit the enchiladas in the salsa, I just poured the rest on top and topped it with cheese. It came out delicious! I will definitely make this again.
Date published: 2011-07-01
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