Beefandcheeseenchiladas Recipes

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TEX-MEX BEEF AND CHEESE ENCHILADAS



Tex-Mex Beef and Cheese Enchiladas image

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

2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 ounce) can tomato sauce
4 cups water
½ cup all-purpose flour, divided
1 ½ teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese

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

CHEESE AND BEEF ENCHILADAS



Cheese and Beef Enchiladas image

Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 45m

Yield 4

Number Of Ingredients 9

¾ pound lean ground sirloin or turkey
1 ½ cups diced red or green bell pepper
1 (1.25 ounce) package taco seasoning
8 (7 inch) flour or corn tortillas
2 cups SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican
1 ½ cups salsa or picante sauce
1 cup shredded lettuce
1 cup chopped tomato
½ cup light sour cream

Steps:

  • Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
  • Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
  • Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

Nutrition Facts : Calories 709.1 calories, Carbohydrate 57.2 g, Cholesterol 109.7 mg, Fat 38.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 17.9 g, Sodium 2079.5 mg, Sugar 9.7 g

CHEESY BEEF ENCHILADAS



Cheesy Beef Enchiladas image

Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 18

1 pound ground beef
1 cup 4% cottage cheese
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (6 inches)
SAUCE:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 tablespoon canola oil
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 698 calories, Fat 38g fat (14g saturated fat), Cholesterol 120mg cholesterol, Sodium 2061mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 45g protein.

BEEF AND CHEESE ENCHILADAS



Beef and Cheese Enchiladas image

Bring a Mexican classic to your family's dinner table! Enjoy this tasty beef and cheese enchilada that is ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
1 container (16 ounces) reduced-fat sour cream (2 cups)
1 can (15 ounces) yellow and white corn, drained
2 cups shredded Mexican 4-cheese blend (8 ounces)
8 flour tortillas (8 inches in diameter)
1 can (10 ounces) hot enchilada sauce
1 can (10 ounces) mild enchilada sauce

Steps:

  • Heat oven to 350°. Sprinkle beef with salt and pepper. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in sour cream and corn.
  • Sprinkle 1 cup of the cheese in bottom of ungreased rectangular baking dish, 13x9x2 inches. Spoon about 1/2 cup beef mixture onto each tortilla; top with a few drops hot enchilada sauce. Roll tortilla around filling; place seam side down on cheese in baking dish. Pour remaining hot and mild sauces over enchiladas. Sprinkle with remaining 1 cup cheese.
  • Bake uncovered about 15 minutes or until cheese is bubbly.

Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg

MY FAVORITE BEEF N CHEESE ENCHILADAS



My Favorite Beef N Cheese Enchiladas image

Make and share this My Favorite Beef N Cheese Enchiladas recipe from Food.com.

Provided by Tiz4tggr

Categories     Mexican

Time 1h

Yield 1 each, 6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 (1 ounce) package taco seasoning
1 (5 1/2 ounce) package taco flavored rice
1/2 cup sliced green onion, divided
2 cups shredded Mexican blend cheese, divided
1/4 cup chopped cilantro, divided
1 (10 ounce) can Old El Paso mild enchilada sauce
12 uncooked flour tortillas

Steps:

  • Prepare taco meat per package directions, set aside.
  • Prepare taco rice per package directions, set aside.
  • Heat 12 tortillas, (one at a time) in a skillet until browned on both sides to your liking, set aside.
  • Pre heat oven to 350 F.
  • Spray the bottom of a large casserole dish with cooking spray.
  • Place taco meat, cooked rice, 1/4 cup green onion, 1/4 cup cilantro, 1 cup cheese, and half of the can of enchilada sauce in a large bowl and mix well to combine.
  • Spoon mixture into tortillas, one at a time and roll each one up.
  • Place in a single layer, seam side down in casserole dish.
  • Top with remaining enchilada sauce, cheese, green onions and cilantro.
  • Bake uncovered at 350 for 25 minutes.

Nutrition Facts : Calories 617.4, Fat 29.4, SaturatedFat 14, Cholesterol 97.6, Sodium 1312.2, Carbohydrate 56.4, Fiber 3.3, Sugar 4.3, Protein 30.3

HEARTY BEEF AND CHEESE ENCHILADAS



Hearty Beef and Cheese Enchiladas image

My husband loves his food extra-cheesy, so I can never put too much cheese over the top of these enchiladas! You can set out small bowls of diced onions and tomatoes so folks can add their own garnishes. -Joylyn Trickel

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 7 enchiladas.

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) chili beans, undrained
1 can (10 ounces) enchilada sauce, divided
1/2 cup salsa, divided
Canola oil
7 corn or flour tortillas (8 inches)
1 cup shredded cheddar cheese
2 tablespoons sliced ripe olives

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa; set aside. , In a small 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 2/3 cup beef mixture. Roll up and place seam side down in an 11x7-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts :

BEEF & CHEESE ENCHILADAS



Beef & Cheese Enchiladas image

My son needed an enchilada recipe for his Food Science class. He wanted my recipe, but I don't use a recipe per se'. I have guestimated here and I think it should be pretty close to what I make. My enchiladas are comfort food. We have these for New Years because we are usually tired of turkey and ham by then. These can be made all beef or all cheese.

Provided by KerryBnTX

Categories     Mexican

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

1 lb ground beef
1 small onion, chopped fine
1/8 teaspoon garlic salt
1/4 cup olive oil or 1/4 cup vegetable oil
1/4 cup flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
2 tablespoons chili powder
1/2 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon dried coriander
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 (15 ounce) can tomatoes, pureed in blender
14 ounces chicken broth
1/2 cup water
12 corn tortillas
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated

Steps:

  • Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside.
  • In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.
  • Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened.
  • Preheat oven to 400*.
  • In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce.
  • Leave the tortilla submerged just enough to soften but not fall apart.
  • Lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole.
  • Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.
  • Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.

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