Beef Enchilada Skillet Recipe 455 Food
SKILLET BEEF ENCHILADAS
Enchiladas made simple. This recipe was given to me by a co-worker. Her mother gave it to her when she went to college as a quick-and-easy meal (and much better than Ramen noodles or peanut butter).
Provided by Into the Fire
Categories Meat
Time 50m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat and onion in large skillet. Drain fat.
- Stir in chilies, cream of mushroom soup, enchilada sauce, and milk. Bring to a boil and then simmer for 20 minutes.
- Soften tortillas in the microwave wrapped in paper towels.
- Place grated cheese inside each tortilla and roll up.
- Place tortillas in sauce in skillet and spoon sauce over tortillas. Top with any remaining cheese.
- Cover and heat on medium for 5 minutes.
Nutrition Facts : Calories 846.3, Fat 51, SaturatedFat 23.8, Cholesterol 139, Sodium 2080, Carbohydrate 53.8, Fiber 6.2, Sugar 7.5, Protein 43.9
BEEF ENCHILADAS
Make and share this Beef Enchiladas recipe from Food.com.
Provided by Ginny Holmy-Willcox
Categories Meat
Yield 8-10 enchiladas
Number Of Ingredients 15
Steps:
- To prepare enchilada sauce, in medium saucepan, combine sauce ingredients.
- Simmer 30 minutes.
- (Cast iron skillets work well for following) To prepare beef filling, in large skillet, cook ground beef and onion (you may sprinkle with additional chili powder) and drain.
- Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed.
- To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, ~15 seconds per side, dip in sauce, fill with ~2 Tbsp beef filling and roll up.
- Place seam side down in 12 x 8 inch baking dish.
- Cover enchiladas *evenly* with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.
EASIEST BEEF ENCHILADAS EVER!
Make and share this Easiest Beef Enchiladas Ever! recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 40m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat and onions in large skillet.
- Add 1 cup enchilada sauce and 1 cup cheese.
- Mix well.
- Put filling along center of each tortilla.
- Roll up and place seam side down in a 9x13 pan.
- Pour remaining sauce over.
- Sprinkle remaining cheese over.
- Bake at 350F degrees for about 30 minutes till cheese is bubbly.
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Ratings 15Calories 711 per servingCategory Main Course
- Heat ¼ cup of oil in a 10-inch skillet over medium heat until simmering. Fry the tortilla until lightly brown and crisp. Transfer to a paper-towel-lined plate. Set aside. Leave about 1-2 tablespoons of oil. Add ground beef, cook undisturbed for 1 minute over medium-high heat. Start breaking up the meat with a spatula for 1 minute, then add onion, and cook for about 2 minutes. Stir in the garlic, and cook for 1-2 minutes or until the meat is browned.
- Reduce the heat to medium and stir in the diced tomatoes and green chilies, and enchilada sauce. Dip about 2 cups of tortilla chips briefly in the sauce. Submerge them in the sauce using the spatula. Simmer until the sauce is thickened for about 7 minutes. Stir occasionally to prevent burning.
- Add in the remaining tortilla chips, then sprinkle with cheese. Reduce the heat to low, cover the skillet, and cook until the cheese is melted (for about 3 minutes), OR transfer the skillet to oven and broil until cheese is melted and bubbling for about 1-2 minutes If using the latter option be sure to use an oven-safe skillet.
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4.6/5 (8)Total Time 40 minsCategory Main CourseCalories 467 per serving
- In a large skillet (10 inches or larger), brown ground beef with onion, salt, and 1 tsp cumin. Remove meat from pan and drain on paper towels-- set aside.
- In the same skillet, heat vegetable oil over medium heat and stir in the chili powder, corn starch, and remaining teaspoon of cumin. Give it a stir and let cook for about 1 minute- once it becomes aromatic, you're good.
- Stir the chicken broth and tomato sauce, mixing until it’s well combined and smooth. Keep stirring until it comes up to a boil, is starting to thicken and let boil for 1 minute.
- Add meat and cut tortillas to the sauce, stirring until all the tortillas are moistened by the sauce. Bring to a simmer, cover and let cook over med-low heat for about 15 minutes or until the tortillas are soft and have absorbed some sauce. Remove pan from heat.
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