EASY BEEFY CHEESY ENCHILADA CASSEROLE
Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.
Provided by Sunny Anderson
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350degrees F.
- For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
- For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
- To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
CHEESY ORZO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.
CHEESY BAKED ORZO WITH MARINARA
A vegetarian weeknight pasta that's as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.
Provided by Lidey Heuck
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
- Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
- Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.
CHEESY BEEF ENCHILADA CASSEROLE RECIPE
Our Cheesy Enchilada Casserole takes all our favorite things about Mexican food and combines them into one pan! Perfect for a busy weeknight.
Provided by Elyse Ellis
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
- Spoon 1/3 of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/3 of the grated cheese.
- Layer a couple of tortillas on top of meat. Continue with next layer using 1/3 of the meat mixture and and then 1/3 of the cheese. Top layers with tortillas.
- Continue the next layer with remaining meat mixture and the rest of the cheese on top.
- Cover with foil that has been sprayed with non-stick cooking spray and bake at 400° for 25 minutes or until hot & bubbly.
- Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Nutrition Facts : Calories 465 kcal, Carbohydrate 48 g, Protein 28 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1206 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
CHEESY ORZO
A delicious side dish that goes great with chicken and pork!
Provided by Andi
Categories Main Dish Recipes Pasta
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
- Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
- Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
- Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
- Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 38.3 g, Cholesterol 41.4 mg, Fat 12.5 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 7.4 g, Sodium 652.8 mg, Sugar 5.4 g
CHEESY ORZO
This is Rachael Ray's recipe for a great sidedish to use when you're tired of plain old rice (or if you just love orzo, like I do).
Provided by Muffin Goddess
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat an 8-inch pot with a tight fitting cover over moderate heat.
- Add oil, onion and garlic and saute for 2 or 3 minutes.
- Add broth to the pan and bring to a boil.
- Stir in orzo and return to boiling.
- Cover pot and reduce heat to simmer.
- Cook 15 minutes, stirring occasionally, or until liquid is absorbed and orzo is tender.
- Remove lid and stir in cheese.
- Add salt and pepper to taste.
Nutrition Facts : Calories 411.2, Fat 9.2, SaturatedFat 1.5, Sodium 659.1, Carbohydrate 64.8, Fiber 2.9, Sugar 3.2, Protein 15.5
CHEESY ENCHILADAS
Siesta time! You can make up these enchiladas ahead of time and take a siesta before dinner! Cover and refrigerate the assembled enchiladas up to 24 hours.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
- Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
- Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
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CHEESY ENCHILADA ORZO - DOMESTICALLY BLISSFUL
From domesticallyblissful.com
Servings 4Total Time 30 minsEstimated Reading Time 3 mins
- Heat 2 tablespoons oil in a nonstick fry pan over medium-high heat then add 1/2 onion & 2 minced garlic cloves. Cook for 2 minutes, stirring occasionally.
- Stir in 1 cup corn, 1 diced red pepper, 1 diced tomato, green chilies, 1 cup orzo, 2 cups vegetable broth, 1 teaspoon salt, & 1 & 1/2 teaspoon cumin.
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From systemofabrown.com
Cuisine Mexican, Tex MexTotal Time 50 minsCategory Dinner, Entree, Main CourseCalories 749 per serving
- Place chicken breasts between two pieces of plastic wrap. Using the flat side of a meat tenderizer, hammer out chicken until the whole breast is the same thickness, about 1/2 inch. Sprinkle generously with salt, pepper, and cumin.
- Heat olive oil in a large saute pan over medium heat. Cook chicken for 5-6 minutes per side, or until cooked all the way through. Remove from pan and set aside.
- Melt butter in pan. Pour in orzo and coat with melted butter. Toast orzo until golden brown, stirring constantly. It will burn fast if you leave it alone. When orzo is toasted, pour in broth. Mix in tomato paste, cumin, chili powder, and garlic powder.
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Cuisine MexicanTotal Time 30 minsCategory Main Course, Side DishCalories 336 per serving
- Combine orzo, broth, black beans, enchilada sauce, corn, and taco seasoning in a large, deep skillet or Dutch oven, stir ring to combine.
- Cover the skillet, cooking over medium heat for 20-25 minutes, until all the liquid is absorbed and the orzo is plumped and nicely tender.
- Uncover the skillet, giving the orzo a gentle stir, then sprinkle the shredded cheese over the top; cover once more and remove from the heat, allowing the cheese to melt.
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5/5 (1)Total Time 45 minsCategory Main CourseCalories 334 per serving
- Add in vegetable stock and orzo, cover, and cook for 10-15 minutes until orzo is cooked. Stir occasionally while cooking.
- Uncover, add in cream cheese, black beans, enchilada sauce, cheddar cheese, green chilies and salt and pepper to taste. Turn heat down to low, and simmer for an additional 5-7 minutes.
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