Creamy Cheddar Beef Enchiladas Food

CREAMY CHEDDAR BEEF ENCHILADAS

Steps:

• Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
• Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined.
• Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
• Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
• Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

CREAMY BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
• Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
• Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
• Bake in preheated oven until cheese melts completely, about 20 minutes.

CHEDDAR BEEF ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. , Spread about 2 tablespoons refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in 2 greased 13x9-in. baking dishes., Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. , Bake 1 casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

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!

CREAMY BEEF ENCHILADAS

Steps:

• Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through., Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. , Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.

EASY CHEESY BEEF ENCHILADAS

Steps:

• Heat shredded beef (or cooked ground beef, shredded chicken).
• Add the chopped green chiles and the garlic powder to the meat; mix well. You may also like to add some sliced black olives and chopped green onions.
• Mix in 1 cup of the shredded cheese.
• Warm the tortillas for a minute in the microwave, or warm in the oven.
• Spread about 1/2 cup enchilada sauce in the bottom of a 13 x 9 inch pan.
• Place a spoonful of meat mixture onto a tortilla; roll up and place seam down in baking pan. Repeat with remaining tortillas, placing them side by side in the pan as you go.
• Spread remaining enchilada sauce and any meat mixture over top of tortillas; sprinkle with remaining cheese.
• Bake at 350F degrees for 20-30 minutes or until hot and bubbly.
• Serve with a side of refried beans and garnish as desired with black olives, green onions, guacamole, and sour cream.