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From Amy Nordstrom

Makes 4 servings, but can easily be doubled.


  • 1 pound hamburger
  • 2 cups shredded cheese (Mexican or cheddar)
  • 1 red or yellow pepper, chopped (optional)
  • ¾ tsp of chili powder
  • ¼ tsp salt
  • ¾ tsp ground cumin
  • 6 flour tortilla shells (10 inch)
  • 1 can enchilada sauce (16 oz)
  • ¾ cup half & half


  1. Brown hamburger, season with salt & pepper, drain and set aside to cool slightly.
  2. Combine hamburger, 1 cup shredded cheese, peppers, chili powder, salt, cumin.  Mix to ensure all ingredients are combined evenly.
  3. Place tortilla shells between 2 damp paper towels and microwave for 30 seconds.  This softens the shells and makes them easier to roll in #5 below (easiest to do in 2 smaller batches).
  4. Wisk together the enchilada sauce and half & half, spread ¾ cup over bottom of a 8 x 8 baking dish that has been sprayed with cooking spray to prevent sticking.
  5. Lay out tortilla shell and spread approximately 2 Tbls of sauce mixture evenly across shell.  Spoon ½ - ¾ cup of hamburger mixture across center of shell.   Roll up the tortilla to enclose the filling and place seam-side down in the baking dish.   Continue with remaining tortillas and filling.   Top with remaining sauce mixture.
  6. Sprinkle remaining 1 cup of cheese over entire dish.
  7. Cover with aluminum foil and bake at 375 degrees for 20 minutes.
  8. Remove foil and bake an additional 10 minutes to melt cheese and brown slightly.

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