BEEF ENCHILADAS
Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- Mix together Spice Mix ingredients. Set aside.
Nutrition Facts : ServingSize 608 g, Calories 649 kcal, Carbohydrate 55.3 g, Protein 45.6 g, Fat 28.6 g, SaturatedFat 10.3 g, Cholesterol 116 mg, Sodium 1237 mg, Fiber 13.4 g, Sugar 5.7 g
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
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.
BEEF ENCHILADAS RECIPE BY TASTY
Enchiladas, anyone? Seasoned ground beef and black beans are rolled in tortillas, then baked with enchilada sauce and shredded Mexican cheese for a melty, saucy meal that's bound to become a weeknight favorite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
- Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
- Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
- Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
- Bake until the cheese has melted, about 10 minutes.
- Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 984 calories, Carbohydrate 79 grams, Fat 46 grams, Fiber 11 grams, Protein 58 grams, Sugar 11 grams
BEEF ENCHILADAS (NO-MESSY KITCHEN OR BLISTERED FINGERS)
I see plenty of recipes for enchilada casseroles where people will do anything to avoid rolling them. These are rolled, but this is a recipe for easy clean-ups and no burned fingers. And, you end up with authentic, spicy enchiladas in no time at all. The directions are easier the second time you make them, LOL. So, don't avoid enchiladas because you think they are messy, I've found I can get the kitchen clean, table set, and salad made, while these are baking. You'll make it all look easy!!! .
Provided by marinecopper
Categories One Dish Meal
Time 55m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place oil in large, deep skillet over medium-high heat.
- Add onion, garlic and chilis. Stir until onions soften.
- Add ground meat, saute until cooked through. Drain only if you used non-lean meat. Return to skillet.
- Stir in corn, 1/2 of one can of the enchilada sauce (shake cans before opening), and sour cream (optional).
- Cover and simmer for 10 minutes on low. Then turn off and let it COOL.
- For assemby:
- Pre-heat oven to 350F
- 9 X 13 glass casserol with 1/2 can enchilada sauce on bottom,
- 3 dinnersize paper plates, each with a paper towel.
- grated cheese
- 12 tortillas.
- Place 1 Tbsp oil in a small skillet on med-high, warm each tortilla about 15 seconds per side until softened. You may need to add more oil after 4 tortillas. Place 4 warmed tortillas on each plate, and cover with additional paper towel to absorb any excess oil. When all 12 tortillas are warmed, begin assembly. Start with coolest tortillas to avoid burning your fingers. In the center of each tortilla add 3 tablespoons of meat, a sprinkle of cheese, and roll. Place seam side down in casserole dish and repeat until all 12 are in pan. I usually do 10 in a row, and 2 more end to end to fill the casserole. Pour second can of enchilada sauce slowly over the enchiladas,( use a brush to make sure you cover all the tortillas or you will get a crunchy piece). Sprinkle the rest of the cheese, olives and jalapenos if desired (If I am making one mild and one spicy batch, I put jalapenos on the spicy ones to "label" them).
- Bake @350 F for 25-30 minutes, or until bubbly. Let cool at least 5 minutes before serving or they tend to fall apart.
- If needed can be made a day ahead. Assemble the enchiladas and add the 2nd can of sauce and cheese topping just before baking.
Nutrition Facts : Calories 468.2, Fat 22.9, SaturatedFat 10.8, Cholesterol 82.7, Sodium 1182.4, Carbohydrate 37, Fiber 5.6, Sugar 8.7, Protein 29.8
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