Beef Enchilada Rancheras

A baked dish of browned ground beef, tomatoes and enchilada sauce wrapped in corn tortillas then topped with more enchilada sauce and cheese
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings (2 enchiladas each)
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PAM® No-Stick Cooking Spray

1 pound ground sirloin beef

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

1 can (29 oz each) Rosarita® Enchilada Sauce

12 corn tortillas (6 inch)

2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz) 

Sour cream, optional


  1. 1. Preheat oven to 375 degrees F. Spray 13x9-inch baking dish with cooking spray.
  2. 2. Cook beef in large skillet over medium heat 7 minutes or until meat crumbles and is no longer pink; drain. Add drained tomatoes and 1 cup enchilada sauce; blend well.
  3. 3. Place tortillas in damp paper towels; microwave on HIGH 1 minute or just until flexible. Place about 1/3 cup beef mixture evenly on each tortilla. Top each with about 1 tablespoon cheese. Roll up and place seam side down in baking dish. Top with remaining sauce and remaining 1 cup cheese, spreading evenly and covering tortilla edges.
  4. 4. Bake covered 30 minutes. Serve with a dollop of sour cream, if desired.
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