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.
ENCHILADAS WITH MEAT FILLING
Make and share this Enchiladas With Meat Filling recipe from Food.com.
Provided by SwtKitn
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Meat Filling: Spray skillet with Pam. Cook meat until well done. Drain. Add flour to cooked meat stir to mix well. Add remaining ingredients and cook about 20 minutes. Set aside while sauce is prepared.
- Sauce: Spray skillet with Pam, add cooking oil and flour to warm skillet. Mix well until flour browns lightly. (DO NOT BURN -- FLOUR WILL BROWN QUICKLY). Turn burner off. Add chili and water too skillet, mix well. Add cumin,garlic and salt. On low heat stir until sauce thickens. Once thickened dip corn tortillas (a couple of seconds only or they will break) with tongs. Transfer too large plate. In center of tortilla add a tablespoon of meat filling, also sprinkle shredded cheese and onions on top of meat. Roll and place seam side down in baking dish. Once all tortillas are filled sprinkle remaining cheese, onions and meat on top of rolled tortillas. Add remaining sauce over them. But not too much.
- Bake in 350°F oven or until cheese is melted.
- Set on cooling rack or cutting board about 5-10 minutes.
Nutrition Facts : Calories 795.3, Fat 40.7, SaturatedFat 21.5, Cholesterol 146, Sodium 1432.1, Carbohydrate 59, Fiber 8.1, Sugar 5, Protein 51
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
GROUND BEEF ENCHILADAS
These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe. Enjoy!
Provided by Vanessa Robbins
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
- In a medium bowl, mix together yogurt, condensed soup, and cheese.
- Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
- Bake in preheated oven for 20 to 30 minutes.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 26.1 g, Cholesterol 115.7 mg, Fat 33.8 g, Fiber 2.7 g, Protein 34.8 g, SaturatedFat 14.6 g, Sodium 1122.2 mg, Sugar 5.8 g
GROUND BEEF AND TEXAS BEAN ENCHILADAS
A hearty variation of a traditional favorite! My family loves these. Looks complicated but it's really very simple especially the sauce!
Provided by aneunayme
Categories One Dish Meal
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Combine in large skillet ground beef, onion, garlic, salt and pepper.
- Cook until beef is browned.
- Drain grease.
- Return to skillet and add tomatoes, peppers or canned chilies, and beans (I prefer the Texas beans and fresh pablano pepper here because of the added flavor).
- Reduce heat, cover and simmer while preparing the sauce, stirring frequently.
- Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted.
- Add salt and pepper to taste.
- Add about 1/2 cup sauce to meat mixture.
- Turn off heat.
- Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly.
- Lay the soaked tortilla in your baking pan and add one serving spoon of the meat mixture lengthwise along one end of tortilla then roll it up from there (Note that there should be about 2 serving spoons of meat left when you are done with filling all tortillas).
- When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage.
- Repeat with all tortillas.
- Add remaining meat mixture and remaining sauce evenly on top of enchiladas.
- Cover with aluminum foil and bake 15 minutes.
- Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted.
- For easiest serving, slice enchiladas in half lengthwise down the pan.
- Serve with rice, sour cream, guacamole, and your favorite corn chips.
MEXICAN BEEF ENCHILADAS
A slightly different twist on an old favorite. Just lovely served with Spanish rice, beans or refritos, and guacamole or pico de gallo. Posted in response to a recipe request.
Provided by Molly53
Categories Cheese
Time 1h
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- PREPARE MEAT FILLING:.
- Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
- Stir in undrained kidney beans.
- MAKE TOMATO SAUCE:.
- Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
- Stir flour into garlic/onion/oil until smooth.
- Stir in tomato puree, vinegar and dissolved bouillon cube broth.
- Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
- Add chiles, cumin, salt and pepper.
- Simmer, uncovered and stirring occasionally, about 5 minutes.
- TO ASSEMBLE ENCHILADAS:.
- Preheat oven to 350F and spray your pan with cooking spray.
- Place about 1/3 cup filling in center of each tortilla; roll up.
- Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
- Pour tomato sauce over all and sprinkle with cheese.
- Bake 25 minutes.
- NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
- Reheat slightly to serve.
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