EASY BEEF ENCHILADAS
These beef enchiladas are so easy to make! Hope you enjoy!
Provided by Meranda
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g
BEEF TORTILLA CASSEROLE
Easy Beef tortilla casserole is a Mexican layered casserole bake with ground beef, tons of beans, taco seasonings, and delicious corn and tomatoes. A super filling weeknight casserole bursting with flavor!
Provided by Trisha Haas - Salty Side Dish
Categories Casseroles Main Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray. Set aside.
- In a large skillet, heat beef and onion until no longer pink. Add taco seasoning and oregano and mix well.
- Stir in beans, corn, tomatoes and tomato sauce. Mix well and heat for 5 minutes on medium high or until bubbly. Remove from heat.
- Spoon about 1 cup of beef and beans mixture into the bottom of the prepared pan. Add 2 tortillas on top, overlapping to fit into the pan.
- Add 1/3 of the ground beef mixture and top with 1/3 of the shredded cheese.
- Repeat this twice, ending with cheese on top.
- Bake for 15 minutes or until cheese is melted.
- Serve topped with fresh cilantro or chopped green onions.
- Add sour cream, hot sauce, olives, guacamole or salsa on the side.
- Serves 8-10
Nutrition Facts : ServingSize 1 g, Calories 355 kcal, Carbohydrate 34 g, Protein 16 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 616 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 7 g
STEAK TORTILLAS
"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.
Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
EASY BEEF BURRITOS
Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 45m
Yield Makes 8/serves 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
- Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
- To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.
Nutrition Facts : Calories 872 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 1.11 milligram of sodium
BEEF AND BEAN BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 170 to 180 degrees F.
- In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
- Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
- Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
- When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
- Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.
BEEF TAQUITOS
Like tacos, only neater to eat. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Serve with salsa and sour cream.
Provided by KelBel
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
- Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
- Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.
BEEF TORTILLA TACO CASSEROLE
This cheesy Mexican-inspired taco casserole is a simple freezer-friendly dinner you can make ahead of time and heat up later. This recipe also includes freezing and defrosting instructions for those busy weeknights. Whether you make this beef taco casserole for dinner tonight or prep it now for a time-saving freezer meal, you're guaranteed to have delicious results.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
- Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
- Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
- To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.
Nutrition Facts : Calories 350, Carbohydrate 29 g, Cholesterol 60 mg, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g, TransFat 1/2 g
GROUND BEEF TORTILLAS
Ground beef tortillas are the perfect way to get your family into the kitchen!
Provided by Monash Fodmap
Categories Low FODMAP
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Prepare the vegetables. Grate the carrots and finely shred the kale. Finely chop the green spring onion tips. Roughly chop the fresh coriander. Place the coriander and spring onion tips to one side for later.
- Heat a large frypan over medium-high heat. Add the garlic infused oil. Fry the ground beef (mince) until brown. Then add the beef stock, canned tomatoes, kale, carrots, paprika, ground cumin, dried oregano, and Worcestershire sauce. Season generously with salt and pepper. Mix well. Reduce heat to medium-low and allow to simmer for 15 to 20 minutes.
- While the ground beef cooks, cook the buckwheat. Measure out the buckwheat groats and place in a small saucepan (make sure it has a lid). Add ⅔ cup (170ml) of cold water. Place over medium-high heat and bring to the boil. Then turn down the heat to medium-low, cover, and allow to simmer for 10 minutes. Check that the buckwheat is soft, then drain and rinse in warm water. Drain again.
- While the buckwheat and ground beef finish cooking, make the salad. Wash and shred the lettuce, deseed and dice the red capsicum, peel and thinly slice the cucumber. Grate the cheese if using.
- Once the buckwheat is cooked, you can mix it through the ground beef mixture. Just before serving mix through the fresh coriander and the green spring onion tips. Season with more salt and pepper if needed.
- Warm the corn tortillas according to packet directions.
- Serve the ground beef in the tortillas with the salad. Add a serve of low FODMAP cheese, lactose free mayonnaise or garlic infused mayonnaise for extra flavour. Enjoy!
Nutrition Facts : ServingSize 4, Calories 2084.00 cal, Fat 20.50 g, Protein 41.80 g, Carbohydrate 33.70 g, Sugar 16.40 g, SaturatedFat 6.30 g, Fiber 11.40 g
CRISPY OVEN BEEF-AND-BEAN TOSTADAS
A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.
Provided by Lela
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
- Brush oil over both sides of tortillas and arrange on a baking sheet.
- Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
- Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
- Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.
Nutrition Facts : Calories 743.3 calories, Carbohydrate 56.1 g, Cholesterol 119.9 mg, Fat 40.7 g, Fiber 13.6 g, Protein 40.1 g, SaturatedFat 18 g, Sodium 1229.4 mg, Sugar 4 g
BEEF TORTILLAS
It is true, the imagination is limitless....let it flow like a river...this is true for food too! The pairings of the simplest foods create a magnificent meal; let your imagination and food transport you to places you have never been!
Provided by Catherine Cappiello Pappas
Categories Tacos & Burritos
Time 30m
Number Of Ingredients 31
Steps:
- 1. Heat a cast iron sauce pan with the olive oil and add beef, garlic, tomatoes, onions and jalapeño; gently sauté until the onion is softened and the garlic fragrant. Add the water, beans and seasonings and continue to gently simmer. Small Tomato Salad for the Tortilla Topping: Combine all of the above in a small bowl and mix. For the Flatbread: In a large bowl combine the flour, salt, pepper and baking powder. Mix and make a well in the center; add the oil and slowly add enough water to bring the flour together. Form the flour into a soft, springy ball. Four a clean surface and place the dough on the surface. Cut the dough into quarters; for into small balls and then cut in half again. Form into balls and roll out as thin as possible but still manageable to lift. Heat a cast iron pan and place the flatbread on the pan. When it bubbles and becomes firm; flip and finish cooking. Wrap in a cloth until ready to use. To Build the Tortilla: Plate the flatbread; fill with the beef followed by the tomato salad, sour cream and finally the shredded cheese; finally fold over and EAT!!
ROAST BEEF TORTILLA ROLL UP
Roast beef tortilla roll ups are a great make-ahead appetizer or lunch. Fast to make and filled with delicious flavors like roast beef, horseradish, cream cheese, cheese and green onion.
Provided by Heather
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a small bowl, mix together cream cheese, sour cream, green onion, horseradish, mustard and cheese.
- Spread 1/3 of cream cheese mixture on one tortilla.
- Place 1/3 of roast beef on top of cream cheese layer.
- Roll tortilla very tight into a log and then wrap in cling wrap.
- Repeat process with other two tortillas.
- Chill in refrigerator for at least one hour before slicing.
- Slice into 1 inch pieces with serrated knife.
Nutrition Facts : Calories 49 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 207 mg, ServingSize 1 serving
BEEF ENCHILADAS II
Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice.
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
- Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
- On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
- Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
- Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 40.5 g, Cholesterol 60 mg, Fat 21.1 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 9.5 g, Sodium 1273.7 mg, Sugar 1.8 g
BEEF TORTILLAS
I adapted this out of a children's cookbook and changed it around quite a bit. It says you can use corn tortillas as well and you can also substitute chopped chicken. If you don't get tins on chopped tomatoes where you are then the recipe did call for 4 ripe tomatoes. I also used more than twice the amount of cheese called for and used a dominoes store brought white sauce which was also more than required.
Provided by Perfect Pixie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180 degrees c
- Heat oil in pan, add minced garlic and onion and fry until onion is clear.
- Add mince and brown. add the tomatoes, chili, cumin and coriander.
- Allow to cook over a low heat for 20-30 minutes (I stuck mine in the oven for half an hour with the lid on).
- Lightly grease a baking dish.
- Divide meat filling between tortillas and roll them up to enclose filling. Place them in the greased dish.
- Pour white sauce over tortillas and sprinkle cheese on top.
- Bake for 20 minutes until cheese melts and tortillas are piping hot.
Nutrition Facts : Calories 636, Fat 33.4, SaturatedFat 11.6, Cholesterol 99.1, Sodium 825.4, Carbohydrate 45.2, Fiber 3.7, Sugar 8.5, Protein 37.6
MEXICAN SPICY BEEF TORTILLA
From South American Food and Cooking. This is a lasagna-like combo that is quite flexible to suit your family's preferences. Instead of 12 oz of meat, I used some already cooked beef cubes I had in the freezer and added a can of pinto beans and some corn. Chicken or ground beef would work as well.
Provided by pattikay in L.A.
Categories Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- preheat oven to 350.
- make the salsa picante:.
- place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
- pour into a small pan and add spices and oregano and season with salt.
- bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
- the sauce should be thick, but of pouring consistency.
- if it is too thick, dilute with a little fresh tomato juice or water.
- make the cheese sauce:.
- melt the butter in a pan and stir in the flour. cook, stirring, one minute.
- add the milk, stirring all the time, till sauce boils and thickens.
- stir in all but 2 T of cheese and season to taste.
- cover the pan with a lid and set aside.
- mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
- heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
- stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
- season to taste with salt and pepper.
- pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
- add a tortilla and then spread over half the salsa, followed by half the meat mixture.
- repeat these layers, then add half the remaining cheese sauce and the final tortilla.
- pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
- bake in a preheated oven for about 20 minutes, or till golden on top and heated through.
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
MOO SHU BEEF TORTILLAS
You can also add in stir-fryed sliced onions if desired, to save time purchase the sliced beef stir-fry strips at your grocery store. If you prefer spicy then add in some dried chili flakes when stir-frying the beef. This recipe is very versatile, you really can add in whatever you desire.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 4 tortilla
Number Of Ingredients 16
Steps:
- Wrap the tortillas in foil and place in a 200 degree oven to keep warm while preparing the beef.
- Combine all marinade ingredients in a large bowl.
- Add in the beef strips and toss to coat with the marinade.
- Cover and refrigerate for 1 hour.
- Drain the beef and discard marinade.
- heat oil in a large skillet or wok over medium-high heat until hot.
- Add in sliced mushrooms and fry until the mushrooms loose there moisture and are browned (about 6-8 minutes) remove and transfer to a small bowl.
- Adding in a small amount of oil if needed, add in half the beef strips, then season with black pepper; stir-fry for about 2 minutes, or until the outside of the beef is no longer
- In a small cup or bowl combine the cold water with cornstarch until smooth.
- In the same skillet combine the cooked beef strips, sauteed mushrooms, coleslaw mix, green onions and the cornstarch mixture; cook and stir until the sauce is thickened and bubbly.
- Season with salt if desired.
- Spread about 2-3 tablespoons hoisin sauce on the warm tortillas, the spoon the beef mixture down the center of each tortilla.
- Fold bottom edge over the filling, then fold right side and left side to the center, overlapping.
Nutrition Facts : Calories 762.3, Fat 37.1, SaturatedFat 10.7, Cholesterol 76.9, Sodium 1680.8, Carbohydrate 73, Fiber 6.1, Sugar 15.9, Protein 34.3
SOFT BEEF TORTILLAS
Make and share this Soft Beef Tortillas recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oven to 250. Place the tortillas, one at a time, in a large nonstick skillet over medium heat and warm for 1 minute, flipping once or twice, until soft. Wrap them in a dish towel and keep them warm in the oven.
- To make the beef filling, heat the oil in the skillet over medium. Add the onion and saute for 3 minutes or until soft.
- Add the ground beef and cook, stirring to break up the meat, until it's no longer pink (about 4 minutes). Pour off the liquid.
- Add the garlic, chili powder, cumin, coriander, salt, and tomato sauce. Cook, stirring occasionally, over low heat for 10 minutes. (If the sauce is too thick, add a few tablespoons of water.)
- Meanwhile, place your toppings in separate small bowls and set them on the table. Choose four or more toppings, depending on your family's tastes.
- Place the warm tortillas in a basket and the beef filling in a bowl. Allow each person to layer ingredients into his or her own tortilla, then fold them up.
Nutrition Facts : Calories 1094.2, Fat 67.2, SaturatedFat 26.4, Cholesterol 166.1, Sodium 2100.4, Carbohydrate 70.9, Fiber 13.9, Sugar 8.8, Protein 54.2
PULLED BEEF TORTILLAS
Time 8m
Number Of Ingredients 18
Steps:
- Preheat oven to 150°C (300°F).
- Dredge meat with flour and sear in oil in a skillet over high heat on each side until browned. Season with salt and pepper. Place roast in slow cooker.
- Sweat onion and garlic in the same skillet.
- In a bowl, stir together tomato sauce, ketchup, molasses, brown sugar, and Worcestershire sauce until well blended.
- Pour mixture into slow cooker and cook over low heat for 8 hours, until meat easily pulls apart.
- Using two forks, pull meat into shreds in the sauce.
- Stuff tortillas with pulled beef, tomatoes, lettuce, cheese, and sliced avocado, and garnish with sour cream and coriander.
Nutrition Facts :
CHEESE AND SPICY BEEF TORTILLAS RECIPE
Try our delicious cheese and spicy beef tortillas recipe
Provided by GoodtoKnow
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Fry the mince over a high heat until brown, then drain off the fat and stir in the paprika and cayenne pepper. Cook for 3 mins. Season.
- Heat the oil in a frying pan. Add a tortilla to the pan and top with a quarter of the mince, some tomato salsa, spring onion, Cheddar and coriander, and finish with another tortilla. Press down firmly.
- Turn the filled tortillas over with a palette knife and cook for a further 2 mins. Repeat with the remaining tortillas. Cut each tortilla into six wedges and serve with a green salad.
Nutrition Facts : @context https
SIMPLE BEEF TACOS
Steps:
- Dice onion and mince garlic. Heat a large skillet over medium and add 1-2 teaspoons olive oil.
- Sauté onions and garlic for 2-3 minutes. Add beef, salt and pepper; stir to crumble. Cook for 6-8 minutes or until beef is no longer pink. Stir in salsa verde and cumin.
- Warm up taco shells as directed on package. Chop tomato.
- Add beef mixture to each shell; top with spinach and tomatoes. Serve with strawberries on the side.
Nutrition Facts : Calories 338 kcal, Carbohydrate 30 g, Protein 28 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 651 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
TORTILLAS WITH GROUND BEEF
Find here one tortilla recipe for all the variations of Mexican Cuisine. From easy and simple ingredients to a more complex tortilla with ground beef, all can be found here! Spicey and delicious! Did you Know? Tortillas were invented by a peasant for his hungry king in ancient times (Legend)
Provided by Susan Anne Dale
Categories All Recipes | Food & Drinks,Lunch and Snacks,Quick Recipes
Time 34m
Yield 8
Number Of Ingredients 16
Steps:
- Start the heating at 300 degrees and put 1.2 Lb. ground beef into a large frying pan. After 2 minutes, add the chopped onion. Cook for 12-14 Minutes, stirring frequently until the beef is browned. When the ground beef is browned, drain the grease from the pan (important).
- Add 1/2 can tomato sauce, 2 crushed cloves garlic, salt, and pepper to taste. Cook for about 10 minutes until the mixture thickens. In the end, add 1 cup of frozen corn and cook for another 2-3 minutes. As a variation, you can add also Oregano, Cumin, and Chili Powder (2 tablespoons for each). Remove the frying pan from heat.
- As the mixture for tortillas is ready, you need to roll them up. Put the ground beef mixture in each tortilla and sprinkle with parsley (or sprinkle with Coriander, depending on which variation you want). You can also warm the tortillas before adding the mixture. As a final touch, if you chose the cheddar cheese or mozzarella topping, add it last. Bon Appétit!
Nutrition Facts : Calories 214, Fat 5.3g, SaturatedFat 1.8g, Cholesterol 61mg, Sodium 320mg, Carbohydrate 18.7g, Fiber 3.2, Sugar 3.6g, Protein 23.6g
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- While the ground beef is browning, in another skillet add the butter and melt. Add the flour and stir until the butter and the flour is combined and smooth. Pour in the broth and milk cook until the mixture becomes thick. Stir in the salsa and sour cream.
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- Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.
- Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.
- Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices. Makes 4 servings.
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Estimated Reading Time 2 mins
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