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“My mother got this recipe when she lived in California and it became a great family favorite. It's really sort of a combination burrito and enchilada.............she always served it with mashed potatoes. It's great leftover, too. We did try freezing them but that didn't work very well........the corn tortillas weren't the same. Recipe can be doubled or tripled.”

Ingredients Nutrition

  • 12 corn tortillas
  • 2 (15 ounce) cans enchilada sauce
  • 1 lb ground beef
  • 1 medium chopped onion
  • 1 12 cups shredded cheddar cheese
  • 1 (4 ounce) cansliced olives (optional)
  • vegetable oil


  1. Brown ground beef in skillet. Drain grease. Set aside.
  2. Heat vegetable oil in another skillet. In another skillet heat the enchilada sauce.
  3. Place 1 corn tortilla in oil and fry for 30 to 60 seconds, then dip in enchilada sauce to coat. Move tortilla to cutting board then place approximately 1 tablespoon of meat in center, then top with some chopped onion, olives and cheese. Roll up for enchiladas and place, seam side down, on a greased cookie sheet. Repeat with all the tortillas. When finished, top with any remaining beef, onions, olives and cheese. Top with remaining enchilada sauce.
  4. Place in oven that has been preheated to 350 and bake 15 to 20 minutes till bubbly.

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