BAKED BEEF ENCHILADA PASTA
Even busy weeknights deserve to be flavorful. Keep it delicious with an easy-to-assemble enchilada pasta bake. It's a fun and cheesy twist on the classic Mexican dish that combines the flavors of enchiladas with savory baked beef pasta. Bring the family together with a meal that hits every craving.
Provided by Old El Paso
Categories Enchiladas
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in taco seasoning mix, tomatoes, enchilada sauce, beans, frozen corn and green chiles; heat to simmering over high heat.
- Remove from heat; stir in pasta and 1 cup of the cheese. Pour into baking dish.
- Cover dish with foil. Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.
PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE
I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 13x9x2-inch baking dish.
- In large skillet, melt butter over medium heat.
- Cook onion and garlic about 5 minutes, or until tender.
- Add ground beef, chili powder, salt and red pepper.
- Cook until beef is brown and crumbly; drain.
- Stir in soup and green chiles; set aside.
- Line prepared baking dish with 6 corn tortillas.
- In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
- Spread bean mixture onto tortillas.
- Evenly sprinkle with 1 cup cheese.
- Layer 6 more tortillas.
- Cover with meat mixture.
- Evenly sprinkle with 1 cup cheese.
- Layer remaining 6 tortillas.
- Evenly spoon remaining can of enchilada sauce onto tortillas.
- Sprinkle with remaining 2 cups cheese.
- Bake for 25 minutes or until hot and bubbly.
- Garnish with sliced black olives and bell pepper curls, if desired.
ENCHILADA PASTA
A delicious one-pot cheesy enchilada pasta recipe that's so simple it's done in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Cook the hamburger in a large skillet over medium heat until browned. Stir in the onions, green chiles and taco seasoning and cook for 3 minutes. Stir in enchilada sauce and chicken broth and bring to a boil. Then stir in the noodles and bring the heat to low. Stir and then cover. Cook for 10-12 minutes, or until the noodles are cooked. Stir halfway through to prevent the noodles from sticking.
- Remove from heat and stir in sour cream and 1/2 cups cheese. Then sprinkle the remaining cup of cheese on top and cover with the lid until melted.
- Top with your favorite toppings.
Nutrition Facts : Calories 460, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 6 g, TransFat 1/2 g
ENCHILADA PASTA BAKE
Put a hearty Enchilada Pasta Bake on the table with pasta shells, roasted chicken breast and black beans. Your family will love this Enchilada Pasta Bake.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
- Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
- Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.
Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 53 g, Fiber 5 g, Sugar 6 g, Protein 25 g
KELSEY'S BAKED BEEF ENCHILADAS
Mexican beefy enchiladas that my granddaughter just loves. A sauce recipe that I had tasted from a TV dinner that I liked and finally was able to re-create!!
Provided by btcats
Categories One Dish Meal
Time 1h
Yield 4-6 Enchiladas, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Make enchilada sauce as follows:.
- Mix spices and flour into olive oil in a sauce pan over medium heat.
- Slowly add chicken broth and tomato sauce.
- Cook and stir until thickened.
- Enchilada Filling:.
- Brown ground beef and onion and drain excess fat.
- Add 3/4 cup enchilada sauce to meat and cook 10 minutes.
- Assemble enchiladas in ungreased baking dish (12"x9") by dipping.
- tortilla into sauce and filling with enchilada meat, cheeses and black.
- olives.
- Roll tortillas placing seamed side toward bottom of baking dish.
- Continue making enchiladas until dish is full.
- Cover enchiladas with remaining sauce.
- Sprinkle cheese over top of enchiladas.
- Place black olives on top of cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 278.5, Fat 14.9, SaturatedFat 5.2, Cholesterol 51.4, Sodium 507.7, Carbohydrate 16.9, Fiber 2, Sugar 2, Protein 18.5
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- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
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