Bonnies Easy Beef And Cheese Enchiladas Recipes

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CHEESE AND BEEF ENCHILADAS



Cheese and Beef Enchiladas image

Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 45m

Yield 4

Number Of Ingredients 9

¾ pound lean ground sirloin or turkey
1 ½ cups diced red or green bell pepper
1 (1.25 ounce) package taco seasoning
8 (7 inch) flour or corn tortillas
2 cups SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican
1 ½ cups salsa or picante sauce
1 cup shredded lettuce
1 cup chopped tomato
½ cup light sour cream

Steps:

  • Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
  • Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
  • Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

Nutrition Facts : Calories 709.1 calories, Carbohydrate 57.2 g, Cholesterol 109.7 mg, Fat 38.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 17.9 g, Sodium 2079.5 mg, Sugar 9.7 g

EASY CHEESY GROUND BEEF ENCHILADAS



Easy Cheesy Ground Beef Enchiladas image

The tastiest, cheesiest enchiladas you'll ever eat. No need to go to the restaurant once you've made your own.

Provided by AFWifey

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb ground beef
2 (10 ounce) cans red enchilada sauce
8 ounces shredded Mexican blend cheese
8 ounces shredded cheddar cheese
12 (6 inch) flour tortillas

Steps:

  • Heat oven to 375°. Brown ground beef until thoroughly cooked; drain.
  • Stir in 3/4 cup enchilada sauce and one cup of cheese.
  • Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish.
  • Pour remaining enchilada sauce over top. Cover with remaining cheese.
  • Bake for 15 to 20 minutes or until cheese melts.
  • Serve with yellow rice and refried beans.
  • Garnish with sour cream, salsa, and lettuce.

Nutrition Facts : Calories 756.3, Fat 41.8, SaturatedFat 21.2, Cholesterol 130.9, Sodium 2066.9, Carbohydrate 53.2, Fiber 4.2, Sugar 9.9, Protein 40.1

BEEF AND CHEESE ENCHILADAS



Beef and Cheese Enchiladas image

Bring a Mexican classic to your family's dinner table! Enjoy this tasty beef and cheese enchilada that is ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
1 container (16 ounces) reduced-fat sour cream (2 cups)
1 can (15 ounces) yellow and white corn, drained
2 cups shredded Mexican 4-cheese blend (8 ounces)
8 flour tortillas (8 inches in diameter)
1 can (10 ounces) hot enchilada sauce
1 can (10 ounces) mild enchilada sauce

Steps:

  • Heat oven to 350°. Sprinkle beef with salt and pepper. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in sour cream and corn.
  • Sprinkle 1 cup of the cheese in bottom of ungreased rectangular baking dish, 13x9x2 inches. Spoon about 1/2 cup beef mixture onto each tortilla; top with a few drops hot enchilada sauce. Roll tortilla around filling; place seam side down on cheese in baking dish. Pour remaining hot and mild sauces over enchiladas. Sprinkle with remaining 1 cup cheese.
  • Bake uncovered about 15 minutes or until cheese is bubbly.

Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg

EASY CHEESY BEEF ENCHILADAS



Easy Cheesy Beef Enchiladas image

Another favorite of our family, this recipie originally calls for chicken but works just as well with ground beef. We never have any left overs as it's one of the few things our young kids love.

Provided by Cenexgirl

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 (11 ounce) can Campbell's nacho cheese soup
1/2 cup milk
1 lb ground beef or 2 cups cooked chicken
1/2 cup salsa
1 teaspoon chili powder
6 -8 flour tortillas (8 inch size)

Steps:

  • Brown ground beef and drain fat. In seperate bowl mix soup with milk. To cooked beef add salsa, chili powder, and add 3 - 4 tablespoons of cheese soup. Spoon beef mixture into tortillas (about 4 tablespoons) and roll to close. Stack rolled tortillias side by side in a gently greased baking dish. (I use a 7.5 x 11 glass dish.) Spoon remaining cheese soup mixture over tortillas and bake as 375 for 30 minutes.
  • After removing from the oven, I top this with a little more salsa, shredded cheese, sour cream and sliced olives. You could also try guacamole, green onions, crushed tortilla chips, etc.

Nutrition Facts : Calories 414.5, Fat 21.8, SaturatedFat 8.2, Cholesterol 81.4, Sodium 576.8, Carbohydrate 26.9, Fiber 2.1, Sugar 1.9, Protein 26.4

BONNIE'S EASY BEEF AND CHEESE ENCHILADAS



BONNIE'S EASY BEEF AND CHEESE ENCHILADAS image

Easy to make beef and cheese enchiladas that should please anyone who is fond of Mexican food. These are on the mild side, for Mr. Wonderful, but you can always add more heat if you desire. This is comfort food, and definitely company worthy. This recipe makes four beautiful enchiladas, but can easily be doubled or tripled to feed a crowd. Have the recipe handy to share, because you definitely will be asked for it. Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Other Main Dishes

Number Of Ingredients 18

1/2 pound hamburger
4 organic flour tortillas
1 1/4 cup tillamook, farm style, with 4 cheeses, or more if needed
1 can red la victoria enchilada sauce, 10 ounces, divided
tostitos brand mild chunky salsa
3 heaping tablespoons chopped onions
1 teaspoon cilantro dry leaf
1/4 teaspoon garlic powder
1/4 teaspoon cumin
sea salt and coarse ground pepper to taste
GARNISH
sour cream
avocado slices
tomatoes
green onions chopped
pimento stuffed olives
SERVING SUGGESTION
refried beans

Steps:

  • Pre-heat the oven to 350 degrees.
  • Get all the ingredients on the counter before you begin. I used a Copper Chef pan to bake the enchiladas which is about 9 X 9 inches square. You can use any similar size pan or baking dish.
  • ZAP 'EM! Wrap four large organic tortillas in paper towels and set them in the microwave. Zap for 15 seconds. Leave them covered and in the oven.
  • Chop the onions.
  • COOK MEAT AND ONIONS In a medium skillet over med high heat, fry the hamburger, breaking it up with a spatula. When it turns gray, add the chopped onion.
  • SEASON I just sprinkle the seasonings without measuring. You may want more, so taste after adding. Add the seasonings: 1/4 teaspoon of each, garlic powder, cumin, and cilantro. Salt and pepper to taste, and cook until the meat is done. Set aside.
  • THE SECRET INGREDIENT Add the 1/2 cup of Tostitos mild salsa Stir in, and set pan aside. (This brand of salsa is amazing in these enchiladas. Others, not so much.)
  • La Victoria is the brand of enchilada sauce I use. It is a mild sauce. You can always add more heat, but you can't take it out. :) I have tried other brands, we prefer this one.
  • SAUCE Pour almost half of the red enchilada sauce in the pan.
  • MAKE ENCHILADAS Take a warm tortilla in your hand ( or fill it on a cutting board) and put about three heaping tablespoons of the meat mixture down the center of the tortilla..
  • CHEESE This is the brand of cheese I use: Tillamook, Farm Style, 4 cheese, thick grated. (It is incredible in enchiladas!)
  • Add two tablespoons grated cheese on top of the meat
  • ROLL 'EM! Roll the enchiladas and put them seam down in the pan on top of the sauce. Finish rolling the rest of the enchiladas. Organic tortillas aren't as pliable as regular tortillas, so I wrap them loose.
  • SAUCE Pour the remainder of the sauce over the enchiladas.
  • MORE CHEESE Place a wide row of the remaining cheese down the center of the enchiladas. (It spreads as it cooks)
  • BAKE 'EM! Cover the pan with foil tightly. Bake the enchiladas at 350 degrees for 25 to 30 minutes. Serve immediately.
  • GARNISH Serve with sour cream, green olives, a garnish of green onions and fresh cilantro with sliced avocados and cherry tomatoes. Serving suggestion: refried beans.
  • EAT 'EM Here is what it looks like. Enjoy!

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