Awesomebeefenchiladas Recipes

BEEF ENCHILADAS

Steps:

• Prepare the enchilada sauce according to recipe instructions.
• Heat oil in a large sauté pan over medium-high heat. Add the onion and garlic and sauté for 3 minutes, stirring occasionally. Add the ground beef and cumin and sauté for 5 minutes or until completely browned, crumbling the beef with a wooden spoon as it cooks. Stir in the beans and green chiles until combined. Season the mixture with a few generous pinches of salt and pepper, to taste.
• Heat oven to 350°F (180°C). Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish.
• . To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beef filling, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the beef filling in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place it in the prepared baking dish. Assemble the remaining enchiladas. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
• Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire rack.
• Serve the enchiladas immediately while they're nice and hot, garnished with lots of your favorite toppings. Enjoy!

AWESOME BEEF ENCHILADAS

Steps:

• Brown beef, onions, peppers and garlic in large skillet over medium-high heat until browned and veggies are soft.
• Add taco seasoning and 1/2 cup of enchilada sauce, stirring until combined. Turn off heat and add cream cheese. Stir until cream cheese has melted into mixture.
• Spread 1/2 cup of enchilada sauce into the bottom of a greased 13x9 casserole dish. Spoon about 1/4 cup of meat mixture down the center of each warmed tortilla and roll up. Place enchiladas seam side down in dish.
• Top enchiladas with remaining 1 cup of enchilada sauce. Then top with monterey jack cheese.
• Bake for 20 minutes at 350 degrees or until cheese is melted. Serve with rice and beans if you so desire!

BEEF ENCHILADAS RECIPE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13 inch casserole dish with non-stick spray, set aside.
• In a large skillet, over medium heat, add the ground beef and onions. Brown the beef, breaking it up it as it browns. When all the beef is just about browned, Mix in garlic. Stir occasionally to blend in the garlic. The meat will be browned through with no pink in the meat. Drain excess fat from pan and discard.
• Season meat mixture with cumin, salt, and black pepper.
• Increase the heat to medium-high, mix in the diced tomatoes, black beans, and green chiles. Season with salt and pepper. Bring to a low-boil, reduce to medium heat, simmer another 5 minutes to blend flavors.
• Taste the cooked beef mix for seasoning, if needed, adjust seasoning.
• In the prepared casserole dish, spread a thin layer of enchilada sauce to cover bottom of pan.
• On a cutting board or any flat surface, lay out a tortilla, place ⅕ of the beef mixture down the center of the tortilla. Then place a generous helping of shredded cheese, about 2 Tablespoons on the meat mixture. Roll the tortilla up and place seam side down in the casserole dish.
• Repeat this process with remaining 7 tortillas.
• Pour the remaining enchilada sauce over the filled tortillas. Sprinkle remaining cheese over the sauce. Cover with aluminum foil.
• Bake for 15 minutes, covered. Remove the foil and bake an additional 5-8 minutes, until the sauce will be bubbly and the cheese is all melted.
• Remove from oven. Let rest 5 minutes. Serve with your favorite toppings

EASY FREEZABLE BEEF ENCHILADAS - DUMP AND GO DINNER

Steps:

• In a large bowl, combine beef, taco seasoning, cream of chicken soup, sour cream and cheddar cheese #1. Fill the center of a tortilla with filling, and roll up. Place seam side down in a greased 8X8 foil baking pan. Repeat with remaining tortillas and filling. Pour enchilada sauce over the top of the enchiladas, and sprinkle cheddar cheese #2 over top. Bake covered at 350F for 30 minutes. Uncover and bake for an additional 10 minutes.

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.

ANGELA'S AWESOME ENCHILADAS

Steps:

• Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

GROUND BEEF ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Brown ground beef, onions and garlic until no pink remains. Drain any fat.
• Stir in beans, seasonings, ¼ cup enchilada sauce, and ⅓ cup water, salt. Simmer until thickened.
• Spread ½ cup enchilada sauce in the bottom of a baking dish. Heat tortillas according to package directions (or over a gas stove) until soft.
• Place 2 tablespoons cheese and ⅓ cup beef filling in each enchilada. Roll and place seam side down in the pan.
• Top with remaining enchilada sauce and cheeses. Bake 20-25 minutes uncovered or until cheese is melted and filling is hot.
• Cool 10 minutes before serving.

AWESOME BEEF ENCHILADAS

Steps:

• Prepare Spanish rice mix according to package directions, using the diced tomatoes and butter (I do this in the microwave). Set aside to cool.
• Heat oven to 375 degrees. Lightly grease two 13x9 glass baking dishes.
• In a 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in the prepared Spanish rice, about 1 cup of cheese, and some enchilada sauce (you want it moistened, not drowning).
• Spoon enchilada filling onto tortillas; roll up and place steam sides down in baking dish.
• Pour remaining enchilada sauce over tops; sprinkle with remaining cheese and black olives.
• Bake 15-20 minutes or until hot and bubbly.
• Serve with sour cream, salsa, or any of your favorite Mexican toppings.

BEEF ENCHILADAS

Steps:

• Fry tortillas in oil in fry pan to soften. Drain on paper towels.
• Mix together beef and ½ cup enchilada sauce.
• To prepare casserole dish, spray with cooking spray and spread ½ cup of enchilada sauce on bottom.
• To assemble enchiladas, place beef mixture in center of tortilla. Top with assorted condiments to taste. Roll up tortillas and place seam side down in casserole dish. Top with remaining enchilada sauce. Spread sauce to cover entire tortillas.
• Cover and bake at 350 degrees for 20 minutes. Top with cheese and return to oven uncovered for another 10 minutes.