BEEF & BEAN ENCHILADAS
These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes - Auburn, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.
Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 993mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein.
TEX-MEX BEEF AND CHEESE ENCHILADAS
Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!
Provided by RHONDA35
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
- While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
- Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 793.5 calories, Carbohydrate 40.4 g, Cholesterol 172 mg, Fat 49.1 g, Fiber 6.5 g, Protein 47.1 g, SaturatedFat 24.1 g, Sodium 1915.1 mg, Sugar 3.9 g
TEX-MEX BEEF ENCHILADAS
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
- Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
- Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
- Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
BEEF AND BEAN ENCHILADAS
This recipe is from a friend of mine who made a family cookbook of their favorite recipes. We have really enjoyed the cookbook and I will be posting more of her recipes. For the enchiladas, I have made them with the original recipe (listed below) and then last night I didn't have all the right ingredients, so I used a can of RoTel that had the lime and cilantro in place of the can of green chilies. I also used recipe #66591 instead of a packet from the store (I didn't have any on hand). I also always use the flour tortillas that you can buy at Costco that you cook yourself. These enchiladas have a bit of spice to them. They might be too spicy for some and not enough for others, they are perfect for us!!
Provided by knobbyknee
Categories Beans
Time 35m
Yield 8-9 enchiladas, 5-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 698.8, Fat 35.1, SaturatedFat 17, Cholesterol 105.1, Sodium 2207, Carbohydrate 53.9, Fiber 8, Sugar 8.3, Protein 41.3
BEEF AND BEAN ENCHILADAS
My favorite enchilada filling- ground beef and refried beans!
Provided by Kelley
Number Of Ingredients 11
Steps:
- Preheat oven to 35oF degrees.
- Line 1 large or 2 medium pans with a thin layer of enchilada sauce- about 1/2 cup in each. I like to make 2 pans- a 9×13 pan and a 9×9 pan- this seems to fit 24 enchiladas perfectly.
- Heat a medium sauté pan over medium heat. Add ground beef and cook, breaking up, until cooked through. Add cumin, garlic powder, onion powder, chili powder, kosher salt, and 1/3 cup of the enchilada sauce. Cook 1-2 minutes more. Remove from heat and set aside.
- Make an assembly line with the ground beef, refried beans, and 2 cups of cheddar cheese.
- Heat a large pan (I use me electric griddle to speed up the process) to medium heat. Spread a tiny bit of coconut oil onto one side of each corn tortilla. Place corn tortilla- coconut oil side down- on griddle. Cook for 30-45 seconds and then flip. No need to put more coconut oil on the other side. Cook 30-45 seconds longer.
- Working one at a time, remove tortilla from griddle. Spread with a tablespoon of refried beans, a couple tablespoons of ground beef, and a pinch of cheese. Roll corn tortilla up and place seam side down in one of the dishes lined with enchilada sauce.
- Repeat until all tortillas have been filled, rolled and placed into baking dish(es).
- Pour the rest of the enchilada sauce evenly over the enchiladas and sprinkle with the remaining shredded cheese. Cover dish(es) with tinfoil and bake for 30 minutes until heated through and enchilada sauce is bubbly and shredded cheese is melted. Serve with sour cream, a pinch of cilantro and a slice of lime if desired.
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.
TEXAS ENCHILADAS
Whenever I'm feeling homesick for my native state of Texas I make this authentic recipe. But you sure don't have to be a Texan to enjoy it!-Norma Davis, Ouray, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a skillet, cook ground beef and onion until the meat is browned and onion is tender; drain. Stir in chili powder, salt, pepper and 1-1/2 cups cheese. , Soften tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish; set aside. , For sauce, melt butter in a small saucepan. Stir in flour; cook until bubbly. Add remaining sauce ingredients. Cook, stirring constantly, until the mixture thickens. Pour over tortillas. Sprinkle with remaining cheese. , Bake at 350° for 30 minutes or until heated through and bubbly.
Nutrition Facts :
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