Easy Beef Enchilada

READY IN: 1hr 5mins


  • 1
    lb hamburger (I use 2 sometimes)
  • 1
    medium diced onion
  • 1
    (1 1/4 ounce) package taco seasoning
  • 1
    (10 -14 1/2 ounce) can diced tomatoes (use Rotel for heat)
  • 1
    (8 ounce) can tomato sauce (only if meat seems too dry)
  • 1
    (4 ounce) can chopped chilies (I use mild or optional)
  • 1
    (10 1/2 ounce) can cream of chicken soup
  • 1
    cup milk
  • 2
    cups shredded cheese, your favorite
  • cooking spray


  • Heat oven to 350º and spray a 9x13 pan.
  • Heat skillet and fry and crumble hamburger with onion.
  • Add 1 can of diced tomatoes (rotel if you want it hot) and canned peppers.
  • Add taco seasoning.
  • As this simmers, line pan with 6 of the corn tortillas,(if using 14 tortillas, fill in the holes with torn pieces of the 7th one) pour in hamburger mixture, drain off extra oil.
  • Place 6 more corn tortillas on top, using torn pieces of the last tortilla (if using 14) to fill in the holes. Spread 1 can of cream of chicken soup over top of tortillas.
  • Next, sprinkle the 2 cups of grated cheese over soup.
  • Pour 1 cup of milk evenly over cheese, no need to mix.
  • Cover with foil and bake 45 minutes.
  • If you want the topping more firm, remove foil and bake 5 minutes more.
  • Serve with warm buttered flour tortillas and a side of guacamole.