Layered Beef Enchiladas Recipes

STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA)

Steps:

• In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
• While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
• Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
• Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
• To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
• Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
• Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
• Note: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
• MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.

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.

EASY BEEF ENCHILADAS

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.

MEXICAN LAYERED GROUND BEEF ENCHILADAS

Steps:

• In a medium saucepan, heat oil over medium low heat. Stir in flour until blended and light brown in color. Slowly pour in broth and whisk to make smooth gravy. Add chili powder, cumin, and garlic powder. Bring to boil and reduce heat to low and simmer for 8-10 minutes. Remove from heat and cool slightly. Pour gravy into a medium size bowl in which to dip tortillas.
• Brown ground beef in large skillet. Drain excess fat. Add one package of taco seasoning and tomato sauce and stir to combine. Bring to boil and then reduce heat to low and simmer 8-10 minutes. Remove from heat and set aside until ready to assemble layers.
• Spray bottom of 9 x 13 baking dish with non stick spray. Dip two tortillas into gravy and place into baking dish. Cover with one fourth of ground beef, cheese and onion. Repeat 3 times.
• Bake for 50-60 minutes at 350 degrees F.

LAYERED ENCHILADA BAKE

Steps:

• Heat oven to 400ºF.
• Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
• Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
• Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.

LAYERED BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large skillet, brown ground beef. While beef is browning, add diced onion, salt, pepper and garlic. Drain beef after browning.
• In a large mixing bowl, combine enchilada sauce, mushroom soup and peppers. Mix until completely combined. Stir in ground beef.
• Line the bottom of a large casserole dish with a single layer of tostadas. Top with 1/2 of the beef and sauce mixture. Then layer on 1/2 of the grated cheese. Complete another layer of tostadas, beef and cheese.
• Bake for 30 minutes in preheated oven or until bubbly around the edges.

BEEF ENCHILADAS

Steps:

• 1. Brown ground beef in skillet and drain grease. Add taco sauce, enchilada sauce and green chiles; let simmer for ten minutes. In a 9x13 in" baking pan, put a layer of the ground beef mixture in the bottom. Put a couple of heaping tablespoons of mixture inside each tortilla. On top of tortillas, put a layer of cheese and onion. Bake in oven at 425 degrees until cheese melts, about ten minutes.

EASY LAYERED BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
• Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.
• Bake at 375°F for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.

BEEF ENCHILADAS

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.

ENCHILADAS CON CARNE

Steps:

• Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
• Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
• Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
• Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
• When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

BEEF ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°
• In a large skillet brown and crumble the ground beef, drain any excess grease.
• Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tbsp water, 2 tsp chili powder, 1 tsp cumin.
• If using the cilantro, stir it in now. Remove the pan from the heat.