Spicy Meat Lover’s Enchiladas

We love Mexican food. Who doesn’t? As serious carnivores, we also like our meat, ALOT! These are easy enchiladas that are chock full of meat. Now, you can use whatever meat you like. I’ve made them with chicken and even pork in the past but we really like them best when made with ground beef. As with most of our recipes there is always room for substitution and changes to make it fit your taste. So feel free to experiment. After all, truly great meals are created by trying out a variety of combinations until you find that perfect one!


  • 1 Pound Ground Beef
  • 1 Red Pepper, Diced
  • 1 Yellow Pepper, Diced
  • 1/2 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 1 Can Refried Beans (Optional)
  • 1 Package Taco Seasoning Mix
  • 1 Cup Water
  • Tortillas
  • 1 Can Enchilada Sauce
  • Shredded Cheese (Whatever you like best)
  • Sour Cream (Optional)

Begin by browning the ground beef. When cooked, drain off the excess grease. Place back on stove on medium heat. Add onions and garlic. Cook until onions are soft. Add taco seasoning mix and water. Continue cooking until the seasoning mix is dissolved and the water has cooked off. Add yellow and red peppers. Cook for another 3-5 minutes until peppers are heated but not soft. Remove from heat and allow to cool for about 10 minutes.

Open can of refried bean and spread one tablespoon of beans into each tortilla. Add meat and roll them. Place rolled enchiladas in baking pan. Cover with enchilada sauce and shredded cheese. Bake at 300° for 20 minutes or until cheese is slightly brown on top.

Serve enchiladas with a dollop of sour cream and your favorite hot sauce! Cumpravecho!

Special Note: As you know these recipes were used for boil in a bag meals. For the enchiladas I rolled them and vacuum sealed them without baking them. When we eat them I will heat them in the boiling water, heat the enchilada sauce then cover them with enchilada sauce and cheese. It’s not necessary to bake them.