Grammy's Kitchen · Enchiladas · Ground Beef Enchiladas
One of 122 enchiladas recipes we measured
4 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 0% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 13% | 6% |
| vegetables and beans | 19% | 1% |
| liquid | 39% | 39% |
| sweetener | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil |
| 22 g | 3 tablespoons all-purpose flour |
| 480 g | 2 cups chicken stock |
| 227 g | 8 ounce can tomato sauce |
| 6 g | 1 tablespoon taco seasoning (store bought or homemade ) |
| 2 g | 1/2 teaspoon granulated sugar |
| 2 g | 1/4 teaspoon salt |
| 14 g | 1 tablespoon olive oil (not extra virgin) |
| 454 g | 1 pound ground beef (90% lean) |
| 150 g | 1 small yellow or white onion (finely chopped) |
| 9 g | 3 cloves garlic (minced) |
| 425 g | 15 ounce can black beans (rinsed and drained) |
| 113 g | 4 ounce can mild green chiles |
| 6 g | 1 tablespoon taco seasoning (store bought or homemade) |
| 3 g | 1/2 teaspoon salt |
| 8-10 flour tortillas (or corn tortillas) | |
| 339 g | 3 cups shredded cheddar jack cheese (divided) |
| Fresh cilantro (chopped for garnish (optional)) |
Method: 10 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh dear heavens! I fed this to my grandchildren Jonah and Alessia! They absolutely LOVED (😍) it! I added some green beans and crushed taco shell to it and it brought me back to my youth when I was dancing in Mexico with Carson (my hubby ❤️💍) It reminds me of m” — a cook, 5.0★
“My husband made this for dinner. We both lived it! It will be our go to enchiladas!” — a cook, 5.0★