Brianas Beef Enchiladas Food

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.

BEEF AND BEAN ENCHILADAS

Steps:

• Brown the ground beef and onion.
• Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
• Cook on medium heat until thick.
• Stir occasionally for 10-15 minutes. Remove from heat.
• Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
• Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
• Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
• Bake on 350°F for 15-20 minutes.

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:

• 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.

BRIANA'S BEEF ENCHILADAS

Steps:

• For the meat:.
• Start browning ground beef. When it's about halfway cooked, add the onion and jalapeño and salt and pepper to taste. Drain and set aside.
• For the sauce:.
• Melt the butter in a large skillet or saucepan. Add the flour and stir till combined and just starting to brown. Add garlic powder through chicken broth and cook over medium to medium low heat until sauce is warm and thickened.
• To assemble the enchiladas:.
• Grease a 10x13 casserole dish. Take each tortilla and lightly dip in the sauce. Then fill with meat and top with a spoonful of cheese. Roll and place seam side down in the pan. When pan is full, top with remaining sauce and cheese. .
• Bake uncovered at 375 for 30 minutes.

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.

AWESOME BEEF ENCHILADAS

Steps:

• Brown beef, onions, peppers and garlic in large skillet over medium-high heat until browned and veggies are soft.
• Add taco seasoning and 1/2 cup of enchilada sauce, stirring until combined. Turn off heat and add cream cheese. Stir until cream cheese has melted into mixture.
• Spread 1/2 cup of enchilada sauce into the bottom of a greased 13x9 casserole dish. Spoon about 1/4 cup of meat mixture down the center of each warmed tortilla and roll up. Place enchiladas seam side down in dish.
• Top enchiladas with remaining 1 cup of enchilada sauce. Then top with monterey jack cheese.
• Bake for 20 minutes at 350 degrees or until cheese is melted. Serve with rice and beans if you so desire!

CHEESE AND BEEF ENCHILADAS

Steps:

• Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
• Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
• Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.