Spicy Southwest Beef Enchiladas Recipes

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BEEF ENCHILADAS WITH SPICY RED SAUCE



Beef Enchiladas with Spicy Red Sauce image

Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.

Provided by Vickie Boozer

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h35m

Yield 4

Number Of Ingredients 26

1 tablespoon olive oil
½ cup finely chopped onion
4 teaspoons minced garlic
1 teaspoon dried oregano
3 ½ teaspoons chili powder
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried cilantro
½ cup prepared salsa
1 (6 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups chicken broth
1 pound ground beef
¾ cup finely chopped onion
1 tablespoon minced garlic
½ teaspoon chili powder
½ teaspoon ground cumin
½ cup prepared red enchilada sauce
½ cup beef broth
½ cup shredded Mexican-style cheese blend
cooking spray
8 (6 inch) flour tortillas
2 cups shredded Mexican-style cheese blend
½ cup chopped fresh cilantro

Steps:

  • To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
  • Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
  • While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
  • Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
  • Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

Nutrition Facts : Calories 828.9 calories, Carbohydrate 58.4 g, Cholesterol 145.8 mg, Fat 46.9 g, Fiber 7.3 g, Protein 45.2 g, SaturatedFat 24.2 g, Sodium 2485.6 mg, Sugar 11.2 g

ZACH'S ALOTTA SOUTHWESTERN ENCHILADAS



Zach's Alotta Southwestern Enchiladas image

Quote: "Not your mother's enchilada" This recipe was born during the always-popular Cinco de Mayo office celebration. While everyone was busy signing up for chips, dips and salsa, I wanted something different and uniquely authentic, as well as something that could serve as a meal. The result was a dish that not only was the first to go, but it served me personally as a springboard to creative cooking.

Provided by Food Network

Categories     main-dish

Yield 8 to 10 large servings

Number Of Ingredients 12

2 pounds tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 clove garlic, minced
1 serrano chile, diced
Kosher salt and freshly ground black pepper
5 (7-ounce) cans tomatillo sauce
1 1/2 cups tomato sauce
1 pound pepper Jack cheese, grated
3 (15 1/2-ounce) cans black beans
1 (7-ounce) can diced chiles
2 dozen flour tortillas

Steps:

  • One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
  • Make the enchiladas:
  • Preheat oven to 350 degrees F.
  • Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
  • Heat the black beans in another saucepan.
  • Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
  • Cover the pans with foil and bake for 15 minutes. Serve immediately.

EASY BEEF ENCHILADAS



Easy Beef Enchiladas image

With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 5

1 lb lean (at least 80%) ground beef
2 cans (10 oz each) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
  • Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
  • Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 0 g, TransFat 2 g

SPICY ENCHILADA CASSEROLE



Spicy Enchilada Casserole image

This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.-Julie Huffman, New Lebanon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

1-1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (8 inches), cut into 3/4-inch strips, divided
1 cup sour cream
2 cans (15-1/4 ounces each) whole kernel corn, drained
4 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

Nutrition Facts : Calories 592 calories, Fat 26g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1535mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein.

SOUTHWEST ENCHILADA BAKE



Southwest Enchilada Bake image

The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 12

30 corn tortillas (6 inches)
3 pounds lean ground beef (90% lean)
2 large onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 ounces each) black-eyed peas, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cans (10 ounces each) enchilada sauce
1/2 teaspoon hot pepper sauce
4 cups shredded sharp cheddar cheese

Steps:

  • Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through., Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 468 calories, Fat 21g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1284mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 30g protein.

SPICY BEEF ENCHILADAS



Spicy Beef Enchiladas image

We love these spicy enchiladas served on a bed of Mexican rice with home-made guacamole, salsa and warm corn chips served on the side.

Provided by SueVM

Categories     Roast Beef

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs boneless beef roast
3 cups beef broth
1 (16 ounce) can tomatoes
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
3 dashes hot pepper sauce (or to taste)
1 (4 ounce) can green chilies, diced
1 onion, roughly chopped
1 small green bell pepper, pith and seeds removed cut into strips
1 small red bell pepper, pith and seeds removed cut into strips
1 tablespoon olive oil
8 flour tortillas
1 cup mexican cheese (grated 3 cheese blend)
1 cup monterey jack pepper cheese, grated

Steps:

  • In a large pot put the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce.
  • Bring to a boil then reduce heat, cover and simmer for 2 1/2 to 3 hours or until meat is very tender and can be shredded.
  • Remove beef and allow to cool then separate into shreds with a fork, set aside.
  • Reduce the cooking liquid to 2 cups then stir in the diced chilies.
  • Pour 1 cup of the sauce into a 9x13 baking dish.
  • In a skillet heat the olive oil, place onions and bell pepper strips and saute till fork tender.
  • Put shredded beef, bell pepper strips and onions with a sprinkle of the cheeses onto each flour tortilla. Roll up and place into baking dish.
  • Top with the rest of the grated cheeses, and pour the remaining 1 cup sauce over the tortillas. Bake at 375 degrees for 35-40 minutes.
  • Garnish with sour cream, olives, and green onions.

Nutrition Facts : Calories 809, Fat 37.5, SaturatedFat 17, Cholesterol 196.4, Sodium 2088.8, Carbohydrate 45.9, Fiber 5.1, Sugar 9.7, Protein 71.1

SPICY BEEF AND BEAN ENCHILADA PIE



Spicy Beef and Bean Enchilada Pie image

This is a scrumptious, filling Mexican dish that is easy and loved by everyone I've served it to. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week.

Provided by Karla Smith

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound ground beef
½ cup diced onion
2 cloves garlic, minced
1 (15 ounce) can Tex Mex-style diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons chopped fresh cilantro
1 (1 ounce) packet taco seasoning mix
1 (20 ounce) can refried black beans
2 (10 ounce) cans red enchilada sauce (such as Old El Paso®)
2 cups shredded pepperjack cheese
2 cups shredded Monterey Jack cheese
6 (8 inch) flour tortillas
½ cup sour cream, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
  • Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
  • Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
  • Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
  • Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
  • Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

Nutrition Facts : Calories 641.9 calories, Carbohydrate 45.5 g, Cholesterol 101.6 mg, Fat 36.2 g, Fiber 6.7 g, Protein 32.7 g, SaturatedFat 17.5 g, Sodium 1683.9 mg, Sugar 3.2 g

SPICY CHICKEN ENCHILADAS



Spicy Chicken Enchiladas image

Want to add something spicy to your Mexican dinner? Then check out these cheesy chicken enchiladas made using Muir Glen® tomatoes, Old El Paso® mild salsa and tortillas.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

1 1/2 cups sour cream
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
2 1/2 cups shredded pepper Jack cheese (10 oz)
1 teaspoon salt-free southwest chipotle seasoning blend
3 cups shredded cooked chicken
1 1/2 cups Old El Paso™ mild salsa
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Sliced green onions, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
  • Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
  • Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

Nutrition Facts : Calories 444, Carbohydrate 29 g, Fat 2 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 835 mg

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From highlandsranchfoodie.com


EASY SOUTHWESTERN ENCHILADAS
In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook for about 3-4 minutes, or until soft. Stir in the corn, beans, and chicken. Coat the mixture with chili powder, cumin, pepper and just a sprinkle of salt and stir until well combined. Remove the skillet from the heat and stir in the 505SW™️ Salsa, 1/4 cup ...
From 505southwestern.com


SOUTHWESTERN ROAST BEEF - BAREFEET IN THE KITCHEN
2019-01-30 Preheat the oven to 475 degrees. Uncover the roast and place it in the center of the very hot oven. Roast for 15 minutes, then reduce the temperature to 300 degrees, continue cooking for 45 minutes, or just until the roast hits 130 degrees. Remove from the oven and let the meat rest for at least 15 minutes before slicing.
From barefeetinthekitchen.com


CHEESY GROUND BEEF ENCHILADA CHILI - VIDEO] - OH SWEET BASIL
2017-10-29 In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream beef and chicken broth. Whisk to combine. Switch to a wooden spoon and stir in the chiles, corn, cilantro and beans. Bring to a simmer and serve or keep on low for 30-60 minutes. Serve with Tostitos Scoops chips.
From ohsweetbasil.com


BEEF ENCHILADAS - DAMN DELICIOUS
2014-01-04 To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses. Place into oven and bake until bubbly, about 20 minutes.
From damndelicious.net


GROUND BEEF ENCHILADAS - AMANDA COOKS & STYLES
2021-06-03 Preheat the oven to 350 degrees. While the sauce is cooling, heat a large skillet over medium heat. Add ground beef, onions, and green bell peppers to the hot skillet. Season with salt and pepper. Cook, stirring occasionally, until beef is cooked through and peppers and onions are tender.
From amandacooksandstyles.com


THE BEST AUTHENTIC BEEF ENCHILADAS - BROWN EYED BAKER
2019-09-18 Instructions. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, …
From browneyedbaker.com


BEEF ENCHILADAS {EASY CHEESY RECIPE!} - TAMING TWINS
2019-04-09 Instructions. Preheat the oven to 180C fan (200c conventional). Heat the olive oil in a large saucepan and add the minced beef. Cook for about 5 minutes until the beef has browned. Add the onions, garlic, paprika, cumin, oregano and chilli. Cook for about 5 minutes on a low heat until and the onions are almost cooked through, coloured and fragrant.
From tamingtwins.com


GROUND BEEF CASSEROLE RECIPE - AMANDA'S COOKIN'
2019-10-05 Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray. In large skillet brown ground beef with onions, bell pepper and red pepper flakes. Season with Magic Dust or steak seasoning. Add the tomato sauce, diced tomatoes, oregano and chili powder and bring to a gentle boil.
From amandascookin.com


SPICY SOUTHWEST BUTTERNUT SQUASH CASSEROLE - JAR OF LEMONS
2021-01-08 Bake for about 20 minutes, or until squash just begins to soften. Drain any extra liquid in the casserole dish. Mix in the paprika, garlic powder, salt and pepper, black beans, cooked ground beef, half of the cheese, and kale to the casserole dish. Top with remaining cheese. Bake for another 10 minutes (or until everything is soft).
From jaroflemons.com


SPICY CHEESE AND BEEF ENCHILADAS RECIPE - CENTERCUTCOOK

From centercutcook.com


EASY BEEF ENCHILADAS - EASY PEASY FOODIE
Instructions. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Put the onion and olive oil in a frying pan. Fry the onions at a low temperature for about 3 minutes, until softened but not browned. Turn the heat up and add the beef mince. Fry for a further 2 minutes until the beef and mince are browned.
From easypeasyfoodie.com


EASY BEEF ENCHILADAS RECIPE - DINNER, THEN DESSERT
2022-04-19 Instructions. Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray. Add ground beef and onion to a large skillet on medium-high heat. Cook, breaking it apart, for 6-8 minutes. Drain the fat (if you have any) …
From dinnerthendessert.com


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