Beef Enchiladas I Food

BEEF ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
• Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
• Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
• Bake 30 minutes in the preheated oven, or until hot and bubbly.

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

AUTHENTIC BEEF ENCHILADAS

Steps:

• In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
• In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
• Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
• Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
• In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
• As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
• Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
• Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
• Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
• Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
• Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
• Makes: 6 servings.

BEEF ENCHILADAS

Steps:

• Brown ground beef with chopped onion.
• Simmer beef with all remaining ingredients except cheese.
• Cool and mix with shredded cheese.
• Roll in tortillas.
• Bake in greased 11 x 14 inch pan at 350 degrees for 35 minutes.

BEEF ENCHILADAS

Steps:

• For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
• For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
• For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
• Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
• Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.

BEEF ENCHILADAS

Steps:

• Add the enchilada sauce to a small saucepan. In a small bowl, combine the salt, cumin, chili powder, smoked paprika, and pepper. Add 1/2 teaspoon of the spice mixture to the enchilada sauce (reserve the remaining spice mix for the beef). Bring the sauce a simmer over medium heat; Remove from the heat and set aside.
• In a large skillet, heat the oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the beef and the remaining spice blend. Cook, stirring often, until the beef is browned and crumbly, about 8 minutes. Stir in the green chiles and 1/2 cup of the warmed enchilada sauce; cook 2 minutes more. Remove from the heat, and let cool slightly.
• Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds on high to soften. Leave the paper towel over top of them to keep them moist and pliable.
• Preheat the oven to 375°. Spoon 1/2 cup of the warmed enchilada sauce into the bottom of a 13x9-inch baking dish. Working with one tortilla at a time, spoon 1/2 cup of the beef mixture down the center of a tortilla; sprinkle with 2 tablespoons cheese. Roll the tortilla up to enclose the filling, and place in the baking dish seam-side down. Repeat with the remaining tortillas and filling. Spoon the remaining sauce over the enchiladas. Top with the remaining 1 cup cheese.
• Bake until the cheese is golden and bubbly and the tortillas are toasted, 20 to 25 minutes. Let cool 10 minutes; top with red onion and cilantro just before serving with sour cream, if you like.

BEEF ENCHILADAS

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.

EASY BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

BEEF ENCHILADAS

Steps:

• Brown meat in a skillet, stirring to break into crumbles.
• Add bell peppers and cook for 2 minutes.
• Drain and add taco seasoning with 1/2 cup water.
• Simmer uncovered for 5 minutes or until sauce gets thick, strirring occasionally to prevent sticking on the botoom.
• Spoon about 1/3 cup cup meat mixture evenly down center of each tortilla.
• Sprinkle with 2 tbsp cheese.
• Roll up and place seam side down in greased 13x9-inch baking dish.
• Spoon salsa evenly over enchiladas.
• Cover with foil and bake at 375 degrees for 18 minutes or until heated through.
• Uncover and sprinkle with remaining cheese.
• Bake until cheese is melted.
• Serve lettuce, tomatoes and sour cream on the side.

EASIEST BEEF ENCHILADAS EVER!

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.

GROUND BEEF ENCHILADAS

Steps:

• Cook and stir hamburger in skillet over medium heat until no longer pink. Remove from heat and drain.
• Stir into hamburger the onion, cheese, sour cream, parsley, salt, and pepper. Do not put back onto burner.
• Heat remaining ingredients (except water) to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 minutes.
• In large skillet, heat oil on medium, place tortillas in oil to saturate both sides (do not let tortillas crisp up). Remove from oil.
• Dip each tortilla into sauce to coat both sides in ungreased oblong baking dish.
• Spoon about 1/4 cup hamburger mixture onto each tortilla, roll tortilla around filling.
• Arrange in ungreased oblong baking dish with seam side down.
• Pour remaining sauce over enchiladas and add a little water at a time. Do not drown your enchiladas.
• Cook uncovered in 350 degrees oven, about 35 minutes.

GARLIC BEEF ENCHILADAS

Steps:

• In saucepan, cook beef or turkey and onion until browned; drain.
• Add flour and seasonings.
• Mix well.
• Stir in tomatoes and bring to boil.
• Reduce heat, cover, and simmer 15 minutes.
• In another saucepan, saute garlic in butter.
• Stir in flour until blended.
• Gradually stir in broth and bring to boil.
• Cook and stir for 2 minutes until bubbly.
• Stir in tomato sauce and seasonings and heat through.
• Pour 1 1/2 cup sauce in 13x9 inch pan.
• Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
• Roll up tightly and place seam side-down over sauce in pan.
• Repeat with remaining tortillas and top all with remaining sauce.
• Cover with foil and bake at 350 degrees for 30-35 minutes.
• Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.