Ground Beef Enchiladas With Flour Tortillas Food

GROUND BEEF ENCHILADAS

Steps:

• In a large skillet over medium heat, cook ground beef with diced onions and garlic, breaking up the beef with a spoon as it cooks. Cook until no longer pink. Drain any excess grease.
• Sprinkle taco seasoning and cumin over the beef and stir in ¼ cup of water. Continue to cook, stirring often, until water is absorbed.
• Preheat oven to 350 degrees F. Pour ½ a cup of enchilada sauce in the bottom of a 13x9-inch baking dish and spread evenly.
• Heat remaining sauce in a small skillet, just until bubbly, then remove from heat. Wrap a stack of 10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to a minute. Dip a tortilla in the enchilada sauce to coat both sides then lay flat on a cutting board or plate. Add a small amount of the meat mixture (about 3 tablespoons) down the center of the tortilla, then top with about 1-2 tablespoons of shredded cheese. Roll up both sides and place seam side down in the prepared baking dish. Repeat with remaining tortillas and meat.
• Pour remaining sauce over the enchiladas evenly and top with remaining shredded cheese. Feel free to add more or less cheese based on your preferences. Sprinkle sliced green onion on top.
• Bake uncovered for 20-30 minutes, or until cheese is melted and sauce is bubbly. Let sit 5 minutes before serving. Garnish as desired with optional toppings like sour cream, pico de gallo, avocado, sliced green onions or cilantro.

BEST BEEF ENCHILADAS

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.

AUTHENTIC BEEF ENCHILADAS

Steps:

• Ground Beef
• Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
• Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
• Homemade Enchilada Sauce:
• Heat the oil or butter in a medium size skillet over medium heat.
• Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
• Add in the spices. Stir to form a thick paste.
• Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
• Enchiladas:
• Preheat oven to 350℉ degrees.
• Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside.
• Heat vegetable or canola oil over medium heat in a medium size skillet.
• Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
• Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
• Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
• Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
• Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
• Bake for 10 minutes until the cheese is melted.
• Serve warm and enjoy.

GROUND BEEF ENCHILADAS WITH FLOUR TORTILLAS

Steps:

• In a large skillet brown the ground beef for about 10 min, then drain the grease from the pan and return the ground beef (make sure your burner is either off or on the lowest setting). once you have returned the ground beef to the pan you are going to want to add your onion, sour cream, shredded cheese, parsley and pepper. Mix all these together till cheese is almost all the way melted, binding all this together, then set aside.
• In a separate skillet open your can of diced tomatoes and chilies add that, tomato past and sauce along with the bell pepper, cumin seasoning, oregano and garlic powder to this skillet. Bring all this to a warm temperature, you are not going to want this to warm because you are going to be dipping your flour tortillas into this mixture.
• Grab some flour tortillas and dip them into the sauce making sure both sides are coated. Remove coated tortilla shell from sauce setting flat into an 11 x 7 x 1 1/2 baking dish, grab you a spoon and start filling your tortilla shells with beef mixture (about one spoonful per tortilla) roll and place into backing dish. Repeat this process till backing dish is full. Once filled pour remainder of sauce over tortillas, then top with remaining filling, shredded cheese, sour cream, and green garden onions.
• Make sure oven is warmed to about 200 degrees and place baking dish into oven. You are going to want to let this warm up till cheese is melted then you are ready to eat.