Beef Enchilada Skillet Recipe 455
SKILLET ENCHILADAS
"Send your enchiladas!" urged my family when I was considering recipes to submit for this competition. This stovetop Mexican-style dish disappears fast when our two grown children and three grandchildren visit.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 enchiladas.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. , Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.
Nutrition Facts : Calories 364 calories, Fat 23g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 832mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.
EASY BEEF ENCHILADAS
These beef enchiladas are so easy to make! Hope you enjoy!
Provided by Meranda
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
- Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
- Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g
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
AUTHENTIC BEEF ENCHILADAS
Authentic Beef Enchiladas.This easy enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce.
Provided by Serene
Categories dinner Main Course
Number Of Ingredients 22
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.
Nutrition Facts : ServingSize 1, Calories 228 kcal, Sodium 401 mg, Fat 13 g, Carbohydrate 17 g, Protein 13 g
ONE-SKILLET GROUND BEEF ENCHILADA CASSEROLE
Nothing is better than a skillet piled high with saucy meat, flour tortillas, and gooey cheese. This one-skillet ground beef enchilada casserole is perfect for family dinner!
Provided by Sweet Basil
Categories 100 + BEST Easy Beef Recipes for Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F.
- Heat an 8-10 inch cast iron skillet over medium heat. See note below.
- Add the ground beef and taco seasoning and stir throughout cooking to combine, about 8-10 minutes.
- Next, add in the onions and mushrooms, and continue stirring every 2-3 minutes for 5-6 more minutes.
- Once everything is soft, add in the enchilada sauce and beans. Bring the mixture to a simmer and continue to stir every few minutes.
- Add in 2/3 of each cheese and stir to combine.
- Pour the mixture into a bowl and remove the skillet from the burner.
- Add a large spoonful of the mixture to the bottom of the skillet, and spread it around so the tortillas don't burn.
- Place one tortilla into the skillet and cover with a spoonful of the sauce mixture.
- Add another tortilla and repeat the layering until you've used all of the ingredients, top with all of the remaining cheddar and cotija cheese.
- Bake the casserole for 25-30 minutes and remove from the oven.
- Sprinkle with cilantro and add a dollop of sour cream if desired.
Nutrition Facts : ServingSize 1 cup, Calories 584 kcal, Carbohydrate 27 g, Protein 33 g, Fat 38 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 124 mg, Sodium 1879 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 14 g
SKILLET ENCHILADA
"My family loves anything in a flour tortilla, and this is no exception," writes Regina Stock from Topeka, Kansas. "These meaty enchiladas are very each to fix," she adds.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, cook remaining beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. , Place about 1/4 cup taco-seasoned beef down the center of each tortilla; top with 1/4 cup cheese. Roll up and place seam side down over meat sauce in skillet. Sprinkle with remaining cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 512 calories, Fat 27g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 955mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
BEEF ENCHILADAS
This Ground Beef Enchilada recipe is exploding with authentic Mexican flavor that will have you and your entire family drooling. These Beef Enchiladas are easy, cheesy, comforting and wonderfully saucy loaded with juicy ground beef, two cheeses and the BEST homemade red enchilada sauce. The sauce elevates these Ground Beef Enchiladas above any you've ever made or tasted before - you will never go back to store bought sauce again! (Of course, if you're running low on time you can use store-bought.) This Beef Enchilada recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also makes terrific leftovers - even with eggs for breakfast! Get ready for the best Beef Enchilada recipe of your life!
Provided by Jen
Categories Main Dish
Time 1h5m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Prepare enchilada sauce according to recipe directions (click on "enchilada sauce" in the ingredients).
- Brown beef and onions in a large skillet over medium heat, adding bouillon and all seasonings while breaking up meat. Once cooked, stir in 1/2 cup enchilada sauce, green chilies and black beans. Set aside to cool a few minutes then stir in 1 cup Monterrey Jack and 1 cup cheddar; set aside.
- Spread 1/2 cup enchilada sauce on the bottom of a lightly greased 9x13 baking dish (layer will be thin). Fill each tortilla with a generous amount of filling (about a heaping 1/2 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with remaining Enchilada Sauce followed by remaining cheeses.
- Cover tightly with foil and bake enchiladas at 350 degrees for 30-35 minutes, or until bubbly and cheese is melted. Sprinkle with chopped cilantro and other desired toppings; serve with sour cream or Greek yogurt.
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CHEESY BEEF ENCHILADA SKILLET · EASY FAMILY RECIPES
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Estimated Reading Time 8 mins
- Brown the ground beef and diced onion over medium heat until the beef and no longer pink and the onions are translucent. Drain any excess grease or moisture.
- Place the skillet back on the stove over medium heat. Add the garlic powder, salt, enchilada sauce, green chiles, and sour cream. Mix well.
- Stir in half the cheese to the meat mixture, then sprinkle the other half on top. Place the lid on the pan for 2-3 minutes or until the cheese is melted.
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Estimated Reading Time 3 mins
- Place the ground beef in a large saute pan or walled skillet and bring over medium heat. Cook, breaking up with a wooden spoon, until the beef is browned and in smaller pieces. Sprinkle the beef with the chili powder and cumin and stir. Add the onions and chilies and stir together. Cook for another 3 minutes until the vegetables are softened.
- Add the chicken broth, enchilada sauce and pasta to the skillet and stir together. Flatten so that most of the ingredients are covered by the liquid. Turn up the heat to bring the mixture to a boil. Once the sauce is bubbling, reduce the heat to low and cover the pan. Simmer covered for 10-12 minutes. Remove the lid, add the corn, stir and re-cover. Cook for another 2 minutes.
- Remove the lid and stir the ingredients. Pasta should be cooked and most of the liquid absorbed with only a sauce remaining. Remove from heat and stir in the sour cream and 1/3 of the shredded cheddar until well combined. Sprinkle the remaining shredded cheese over the top of the pasta and cover with the lid. Let the skillet sit covered for 2 minutes until the cheese on top has melted and then serve.
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Estimated Reading Time 5 mins
- Heat ¼ cup of oil in a 10-inch skillet over medium heat until simmering. Fry the tortilla until lightly brown and crisp. Transfer to a paper-towel-lined plate. Set aside. Leave about 1-2 tablespoons of oil. Add ground beef, cook undisturbed for 1 minute over medium-high heat. Start breaking up the meat with a spatula for 1 minute, then add onion, and cook for about 2 minutes. Stir in the garlic, and cook for 1-2 minutes or until the meat is browned.
- Reduce the heat to medium and stir in the diced tomatoes and green chilies, and enchilada sauce. Dip about 2 cups of tortilla chips briefly in the sauce. Submerge them in the sauce using the spatula. Simmer until the sauce is thickened for about 7 minutes. Stir occasionally to prevent burning.
- Add in the remaining tortilla chips, then sprinkle with cheese. Reduce the heat to low, cover the skillet, and cook until the cheese is melted (for about 3 minutes), OR transfer the skillet to oven and broil until cheese is melted and bubbling for about 1-2 minutes If using the latter option be sure to use an oven-safe skillet.
GROUND BEEF SKILLET ENCHILADAS | FED & FIT
From fedandfit.com
4.8/5 Estimated Reading Time 7 mins
- Heat a large oven-safe skillet (cast iron works great here!) over medium-high heat and add the ground beef and salt. Cook for 5-8 minutes, until browned, then remove from pan and drain off the excess fat.
- While the ground beef is cooking, dice the onion and bell pepper. Once the ground beef has finished browning and has been removed from the skillet, return it to medium heat and add the olive oil to the skillet along with the onion and bell pepper. Cook for 5-6 minutes, until the onion and pepper have softened.
- Add the ground beef back to the skillet along with the cauliflower rice, enchilada sauce, broth, beans, chili powder, and garlic powder. Stir everything together until fully combined, then stir in the corn tortillas.
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From thegarlicdiaries.com
Estimated Reading Time 6 mins
- In a skillet (I used a 12 inch cast iron) over medium high heat, add your ground beef and onions. Season with salt and pepper.
- Cook until the beef has browned and the onions have softened. When close to finished, add your spices (1/2 teaspoon each of chili powder, cumin, garlic powder, onion powder, and paprika) and 1/4 cup of water. Cook for about a minute until the water has cooked down. Remove the beef mixture to a bowl.
- In the same pan, add your flour and oil. Whisk together and add your tomato paste and spices (1 tablespoon chili powder, 1 1/2 teaspoons cumin, and 1/2 teaspoon each of garlic powder, onion powder, and paprika) along with a bit of salt and pepper. Let this cook for a minute or so and then whisk in your chicken stock, cocoa powder, and sugar.
BEEF ENCHILADAS RECIPE - JESSICA GAVIN
From jessicagavin.com
Estimated Reading Time 7 mins
- To make the spice mixture, in a small bowl combine flour, paprika, cumin, salt, black pepper, coriander, oregano, garlic powder, onion powder, and chili powder. Set aside.
- Heat a 12-inch cast iron skillet or nonstick pan over medium heat. Add olive oil, once hot, add the onions. Saute until translucent, 2 minutes.
- Increase the heat to medium-high, add the beef, cook until browned, breaking the meat up until smaller pieces, about 4 to 5 minutes.
EASY GROUND BEEF ENCHILADA RECIPE | JULIE BLANNER
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Estimated Reading Time 7 mins
- In a skillet over medium heat, brown beef, onion and green chiles until beef is browned and onion tender and translucent.
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Estimated Reading Time 4 mins
- In a large high sided skillet (that has a lid) saute the 1 cup diced onions and 3 chopped garlic cloves in 1 tbsp olive oil, over medium low heat. Just until softened, about 5 minutes.
- Pour in 1 cup chicken broth and two 10 ounce cans of red enchilada sauce. (If you are using 1 cup shredded or diced chicken, add that now) Bring to a boil over medium heat.
- Lower the heat to low and nestle the tortillas into the sauce. Cover the pan with the lid and let simmer for 10 minutes.
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From hostthetoast.com
- Start by preparing the quick pickled onions and radishes. In a medium-sized bowl, combine the sliced red onion (reserving the chopped onion for later), radishes, apple cider vinegar, water, sugar, and 1 teaspoon of the salt. Mix well and set aside, tossing occasionally.
- Heat the oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano pepper, and the ground meat. Cook, breaking up the meat as you go, until browned all over. Drain off any excess grease and return to heat.
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- Spray a very large, deep (13-inch; 6 quart) skillet with nonstick cooking spray and place over medium-high heat. Add the ground beef and cook, stirring frequently and breaking up the meat, until it is crumbly and browned throughout, about 5 minutes. Transfer to a colander and drain.
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