Beef Enchiladas I Recipes

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BEEF ENCHILADAS



Beef Enchiladas image

This beef enchiladas recipe is made with a delicious (and easy!) homemade red enchilada sauce, and it's guaranteed to be a crowd-pleaser!

Provided by Ali

Time 1h

Number Of Ingredients 12

1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
1 tablespoon olive oil
1 small white onion, diced
4 cloves garlic, minced
1 1/2 pounds (24 ounces) lean ground beef
1 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed and drained
1 (4-ounce) can diced green chiles
fine sea salt and freshly-cracked black pepper
8 large flour tortillas*
3 cups Mexican-blend shredded cheese
toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

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!

BEEF ENCHILADAS



Beef Enchiladas image

Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 45m

Number Of Ingredients 17

1 tsp each onion & garlic powder ((Note 1))
1 tbsp each cumin powder, paprika and dried oregano
1/2 - 1 tsp cayenne pepper ((optional, spiciness))
2 tbsp olive oil
3 tbsp flour (, plain/all purpose)
2 cups (500ml) chicken stock / broth (, low sodium)
1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts) ((Note 2))
1/4 tsp each salt and pepper
1 tbsp olive oil
2 garlic cloves (, minced)
1 onion (, finely chopped (~1 cup))
1 lb / 500g ground beef ((mince))
400g / 14oz refried beans ((1 can, I use Old El Paso))
400g / 14oz black beans, drained ((1 can, Note 3))
8 tortillas ((or burrito wraps))
1.5 cups (150g) grated melting cheese, or more ((I like Monterey Jack, tasty or cheddar cheese))
Cilantro/coriander leaves (, roughly chopped (optional garnish))

Steps:

  • Mix together Spice Mix ingredients. Set aside.

Nutrition Facts : ServingSize 608 g, Calories 649 kcal, Carbohydrate 55.3 g, Protein 45.6 g, Fat 28.6 g, SaturatedFat 10.3 g, Cholesterol 116 mg, Sodium 1237 mg, Fiber 13.4 g, Sugar 5.7 g

AUTHENTIC BEEF ENCHILADAS



Authentic Beef Enchiladas image

This recipe is a true taste of Mexico!....Wonderful flavors and just a little spice, So easy to make! Your family and friends will LOVE this one!

Provided by AZ Food Critic

Categories     Mexican

Time 1h15m

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 17

3 cups beef, shredded
1 small onion, diced
3 tablespoons canola oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
2 cups water
4 ounces tomato paste
1/2 teaspoon cumin
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon sugar
1 dozen corn tortilla
1 cup oil, for frying tortillas
4 cups cheddar cheese, shredded
1 (4 ounce) can black olives, sliced, drained
1 cup sour cream, for topping (optional)

Steps:

  • In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  • In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  • Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  • Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  • In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  • As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  • Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  • Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  • Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  • Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  • Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
  • Makes: 6 servings.

EASIEST BEEF ENCHILADAS EVER!



Easiest Beef Enchiladas Ever! image

Make and share this Easiest Beef Enchiladas Ever! recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 40m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 5

1 lb ground beef
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 (20 ounce) can enchilada sauce
8 flour tortillas

Steps:

  • Brown meat and onions in large skillet.
  • Add 1 cup enchilada sauce and 1 cup cheese.
  • Mix well.
  • Put filling along center of each tortilla.
  • Roll up and place seam side down in a 9x13 pan.
  • Pour remaining sauce over.
  • Sprinkle remaining cheese over.
  • Bake at 350F degrees for about 30 minutes till cheese is bubbly.

EASY BEEF ENCHILADAS



Easy Beef Enchiladas image

These beef enchiladas are so easy to make! Hope you enjoy!

Provided by Meranda

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 8

Number Of Ingredients 12

2 pounds ground beef
¼ cup chopped onion
2 cups shredded Cheddar cheese, divided
½ cup sour cream
1 tablespoon taco seasoning
1 pinch salt and ground black pepper to taste
2 ½ cups red enchilada sauce
1 ½ teaspoons chili powder
cooking spray
1 (10 ounce) package flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (6 ounce) can sliced black olives, drained

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.

Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g

SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

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

CLASSIC BEEF ENCHILADAS



Classic Beef Enchiladas image

Classic Beef Enchiladas are a saucy, cheesy and delicious recipe perfect for any occasion. Whether you need a quick meal during the weeknight or are serving up something special for the weekend, homemade beef enchiladas are perfect for both. Old El Paso™ Red Enchilada Sauce and Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas make this recipe a snap. All you have to do is tightly roll your filled tortillas, then place them seam down in the sauce, and drizzle more on top. Bake and enjoy with your favorite toppings.

Provided by Old El Paso

Categories     Enchiladas

Time 50m

Yield 5

Number Of Ingredients 5

1 lb ground beef (at least 80% lean)
2 cans (10 oz each) Old El Paso™ Mild 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) glass baking dish 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.

AUTHENTIC BEEF ENCHILADAS



Authentic Beef Enchiladas image

Authentic Beef Enchiladas.This easy enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce.

Provided by Serene

Categories     dinner     Main Course

Number Of Ingredients 22

1 pound ground beef
1 tablespoon Chili Powder
1/2 teaspoon Salt
3/4 teaspoon Cumin
1/2 teaspoon Dried Oregano
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 cup tomato sauce
1/4 cup oil or butter (canola, vegetable, or avocado oil)
1/4 cup all purpose flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
2 cups beef broth (LOW or NO SODIUM)
1 tablespoon tomato paste
1/4 cup canola oil
12-15 white corn tortillas
1 cup Monterey Jack Cheese (shredded)

Steps:

  • Ground Beef
  • Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
  • Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
  • Homemade Enchilada Sauce:
  • Heat the oil or butter in a medium size skillet over medium heat.
  • Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
  • Add in the spices. Stir to form a thick paste.
  • Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
  • Enchiladas:
  • Preheat oven to 350℉ degrees.
  • Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside.
  • Heat vegetable or canola oil over medium heat in a medium size skillet.
  • Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
  • Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
  • Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
  • Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
  • Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
  • Bake for 10 minutes until the cheese is melted.
  • Serve warm and enjoy.

Nutrition Facts : ServingSize 1, Calories 228 kcal, Sodium 401 mg, Fat 13 g, Carbohydrate 17 g, Protein 13 g

BEEF CHILI ENCHILADAS



Beef Chili Enchiladas image

For a twist on how to serve chili, try this baked enchilada recipe that starts off with a fabulous Beef and Black Bean Chili, made from pantry basics.

Provided by Recipe and image courtesy of Canada Beef www.canadabeef.ca

Categories     Quick Meals

Time 35m

Number Of Ingredients 3

2 cups Corn and Black Bean Chili (recipe follows)
8 small flour tortilla wraps
1 cup (250 mL) shredded Cheddar cheese

Steps:

  • Spread 2 cups (500 mL) chili in 13 x 9-inch (3 L) baking dish; set aside.
  • Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese.
  • Bake in 350°F (180°C) oven for 30 minutes

BEST BEEF ENCHILADAS



Best Beef Enchiladas image

These enchiladas are absolutely amazing! Truly a recipe your family will love.

Provided by country_cooker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 16

2 pounds ground beef
¼ onion, finely chopped
1 cup shredded Cheddar cheese
½ cup sour cream
1 tablespoon dried parsley
1 tablespoon taco seasoning
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 ½ cups enchilada sauce
1 ½ teaspoons chili powder
1 clove garlic, minced
½ teaspoon salt
8 flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can sliced black olives, drained
¼ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g

BEEF ENCHILADAS



Beef Enchiladas image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

2 pounds ground beef
1 tablespoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 bunch fresh cilantro
1 cup all-purpose flour
1 cup vegetable oil
1/4 cup beef bouillon
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
Nonstick cooking spray, for the griddle
18 corn tortillas
2 cups shredded Cheddar
1 diced onion, optional

Steps:

  • For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
  • For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
  • For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
  • Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
  • Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.

BEEF ENCHILADAS



Beef Enchiladas image

Categories     Beef     Dinner

Number Of Ingredients 14

3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 teaspoon salt
8 ounces tomato sauce
2 pounds Ground Beef
1-2 yellow onion (finely chopped)
3 cloves garlic
3 tablespoons oregano
2 + 2-1/4 tsp tablespoons cumin
12 ounces cheddar cheese
5 tablespoons flour
8 corn torillas
2 cups chicken broth

Steps:

  • Combine the paprika, chilli powder, 1 tablespoon or Cumin and garlic powder in a small bowl. For the beef: In a large frying pan, heat oil over medium heat, add onion and sauté 3 to 4 minutes. Add ground beef and salt. Once beef is almost cooked, add minced garlic. Cook an additional 3 minutes. Add 2 -1/4 tsp cumin and remove 1/2 lb beef and set aside. Add tomato sauce. Cook 3 minutes. Add oregano. Cook for 10 minutes, or until sauce is reduced. Place the beef in a bowl and set aside - There should now be two bowls of beef.
  • Enchilada Sauce: In the same pan in which the beef was cooked, add all ingredients except water and flour to a saucepan, scraping up any browned bits. Turn on heat, whisk until ingredients come to a boil. Reduce heat to low boil, cook 3 minutes. Put 5 TBs water in a small bowl. Add flour 1 TB at a time to bowl. Whisk so that there are no lumps. Turn sauce mixture up to high. Very slowly add water and flour mixture, whisking constantly so there are no lumps. After all the flour mixture is added, turn sauce to low boil, let thicken, continue to whisk for 1 minute.
  • To Assemble 12 ounces cheese (see MEXICAN CHEESES, below, or just use medium Cheddar cheese) Corn tortillas Vegetable oil ¼ cup finely chopped yellow onion Enchilada sauce (see above) Heat a ¼ inch coating of oil in a fry pan. Using tongs, dip tortillas in hot oil on both sides, briefly, so the tortillas are pliable, but not stiff. Dip each heated tortilla in a plate of warm enchilada sauce on both sides, to coat. Add a scoop of the Beef Enchilada Filling in a line across the center of each sauce-covered tortilla. Roll up each tortilla enchilada-style, place seam side down in a baking dish.
  • Heat in a 400 degree oven until the cheese is melted and the sauce is bubbling.
  • combine the chilli powder, paprika, garlic powder in a small dish. Part of this can be added to the meat while it is browing and the remainder to the sauce.

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  • Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.


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  • Tenderize the Meat: In a medium bowl, combine the beef, baking soda, and salt. Mash with your hands until evenly combined and let sit on the counter for at least 20 minutes.
  • Make the Sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate.
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  • Preheat oven to 375 degrees. Lightly spray a 9x13 baking dish with nonstick cooking spray and set aside.
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Category Main Dish
Calories 599 per serving
  • Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.
  • Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.
  • Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan.


BEEF ENCHILADAS - DAMN DELICIOUS
2014-01-04 Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside. Heat olive oil in a saucepan over medium high heat.
From damndelicious.net
4.9/5 (7)
Estimated Reading Time 4 mins
Servings 4


HOW TO MAKE EASY BEEF ENCHILADAS - TASTE OF HOME
2020-04-17 This recipe for easy beef enchiladas is it. It’s packed full of flavor and is perfect for an easy dinner to feed the whole family. Ingredients for Easy Beef Enchiladas. While you could certainly make all of the ingredients from scratch, we use packaged Spanish rice and an envelope of taco seasoning as a shortcut. For the ground beef, we recommend 90/10 ground beef. It’s …
From tasteofhome.com
Estimated Reading Time 8 mins


AUTHENTIC BEEF ENCHILADAS | RECIPE CART
beef enchilada recipe beef enchiladas ground beef enchilada. Ingredients. Remove All · Remove Spices · Remove Staples. 1 pound ground beef 1 tablespoon Chili Powder 1/2 teaspoon Salt 3/4 teaspoon Cumin 1/2 teaspoon Dried Oregano 1/4 teaspoon Garlic Powder 1/4 teaspoon Onion Powder 1/4 cup tomato sauce 1/4 cup oil or butter (canola, vegetable, or avocado oil) …
From getrecipecart.com


AN EASY BEEF ENCHILADA RECIPE.
This enchilada recipe comes together fairly quickly. There are just a couple of steps before you pop them into the oven: cook the ground beef mixture and put together the enchiladas. The recipe uses a pound of ground beef. I use lean or medium. If you use medium ground beef just drain off the excess fat once the meat is cooked.
From cookingnook.com


10 BEST BEEF ENCHILADAS RECIPES | YUMMLY
2022-01-25 Recipe for Beef Enchiladas (To Die For!!) Souffle Bombay. tomato paste, juice, kosher salt, flour tortillas, rib, garlic and 19 more. Shredded Beef Enchiladas with Green Enchilada Sauce 365 Days of Slow Cooking. sour cream, cilantro, garlic clove, beef, diced red onion, jalapeno and 5 more. Beef Enchiladas Life with Susan. pepper, salt, Chili, tortillas, …
From yummly.com


EASY BEEF ENCHILADAS RECIPE. - RECIPES DEAL
Easy Beef Enchiladas Recipe. Print Pin. Easy Beef Enchiladas. 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. Prep Time 20 minutes. Total Time 50 …
From recipesdeal.com


BEEF ENCHILADA RECIPES | ALLRECIPES
Looking for beef enchilada recipes? Allrecipes has more than 20 trusted beef enchilada recipes complete with ratings, reviews and cooking tips.
From mackerel.coco.dvrdns.org


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