Beef Enchilada Soup Recipes

BEEF ENCHILADA SOUP

Steps:

• Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
• Cover and cook on Low for about 8 hours or High for about 4 hours.

BEEF ENCHILADA SOUP

Steps:

• Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
• Saute until onions are clear.
• Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
• Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
• Serve with shredded cheese and sour cream.

COMFORTING BEEF ENCHILADA SOUP

Steps:

• Saute carrots, onions, celery in corn oil, garlic powder, salt and pepper until tender.
• Add beef broth and bring to boil.
• Add tomatoes, Rotel, taco seasoning, and shredded beef.
• Cut tortillas into small pieces and add to broth mixture.
• Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.
• Reduce heat and simmer for additional 10 minutes.
• Add milk and simmer for additional 10 minutes.
• If thicker soup is desired, add more diced tortillas and let incorporate into soup.
• Garnish with shredded cheese and broken tortilla chips.
• Substitutions: 1 cup Masa Harina (masa flour) for 1 12 ct package of yellow corn tortillas. Gradually add masa flour mixing into broth. If thicker soup is desired, add more masa flour.
• Can also add two seeded/sliced jalapeños and one sprig of fresh 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.

BEEF ENCHILADAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13x9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside. , Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months. , Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted., To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed.