Hearty Beef And Cheese Enchiladas Recipes

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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

HEARTY BEEF ENCHILADAS



Hearty Beef Enchiladas image

Since this recipe fills four 13-inch x 9-inch baking dishes, it's perfect for feeding a gang. I set out small bowls of shredded cheddar cheese, diced onions and diced tomatoes so folks can add their own garnishes. -Richard Clements, San Dimas, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 28 servings.

Number Of Ingredients 9

4 pounds ground beef
4 medium onions, chopped
4 cans (16 ounces each) chili beans, undrained
4 cans (10 ounces each) enchilada sauce, divided
1 jar (16 ounces) salsa, divided
Canola oil
28 corn or flour tortillas (8 inches)
4 cups shredded cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained

Steps:

  • In a stock pot, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup salsa; set aside. , In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels., Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four greased 13x9-in. baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 340 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 555mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

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

HEARTY BEEF AND CHEESE ENCHILADAS



Hearty Beef and Cheese Enchiladas image

My husband loves his food extra-cheesy, so I can never put too much cheese over the top of these enchiladas! You can set out small bowls of diced onions and tomatoes so folks can add their own garnishes. -Joylyn Trickel

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 7 enchiladas.

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) chili beans, undrained
1 can (10 ounces) enchilada sauce, divided
1/2 cup salsa, divided
Canola oil
7 corn or flour tortillas (8 inches)
1 cup shredded cheddar cheese
2 tablespoons sliced ripe olives

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa; set aside. , In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels., Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in an 11x7-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts :

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

HEARTY GROUND BEEF ENCHILADAS RECIPE



Hearty Ground Beef Enchiladas Recipe image

These Hearty Ground Beef Enchiladas are my go-to recipe on busy nights. I always have the ingredients on hand for beef enchiladas, and I make them extra filling by adding beans to the mixture.

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 8

2 pounds lean ground beef
2 onions (chopped)
32 ounces chili beans (2 (16 oz cans) Do not drain)
20 ounces red enchilada sauce (2 (10 oz cans))
1 cup salsa (divided)
16 flour tortillas (10 inch size)
2 cups shredded cheddar cheese
2.25 ounces sliced olives (1 can)

Steps:

  • Heat oven to 350 degrees.
  • In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
  • Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
  • Top each tortilla with 2/3 cup beef mixture.
  • Roll up and place seam side down in two greased 9 x 13 inch baking dishes (8 enchiladas per pan).
  • Drizzle with the other can of enchilada sauce and remaining salsa.
  • Sprinkle with cheese and olives.
  • Bake uncovered for 20-25 minutes.

Nutrition Facts : Calories 310 kcal, Carbohydrate 31 g, Protein 22 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1226 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

CHEESE ENCHILADAS



Cheese Enchiladas image

Authentic, homemade Cheese Enchiladas made with corn tortillas, a flavorful blend of Monterey Jack and Cheddar, and a creamy, Tex-Mex enchilada gravy made extra savory thanks to beef broth and the perfect blend of Mexican spices.

Provided by Kelly Anthony

Categories     Dinner     Main Course

Time 55m

Number Of Ingredients 11

1 (8-ounce) block of freshly grated Monterey Jack cheese ((about 2 cups))
1 (8-ounce) block of Mild or Medium Cheddar cheese ((about 2 cups))
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 1/2 cup unsalted or low-sodium beef broth
1 1/2 teaspoon chili powder
1 teaspoon cumin
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
12 corn tortillas

Steps:

  • Preheat the oven to 375°F and have ready a greased 9x13" baking dish. Combine both the Monterey Jack and Cheddar cheese in a mixing bowl and set aside.
  • Add the butter to a large sauté pan over medium heat. As soon as the butter has melted, add sprinkle in the flour and whisk to combine. Add the beef broth in one big splash at a time, whisking well after each addition. Add the chili powder, cumin, salt, pepper, and paprika and whisk to combine.
  • Allow the mixture to come to a simmer, and reduce the heat as needed to maintain it. Simmer for about 5-7 minutes, stirring occasionally, until slightly thickened. Remove from the heat, ladle a scant cup of sauce across the bottom of the casserole dish, and set the remaining sauce aside.
  • Working in batches of 4, wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for about 30 to 45 seconds, or until very pliable and soft.
  • As the corn tortillas come out of the microwave, stuff them with about 2 tablespoons of cheese, roll tightly, and place seam-side down in the casserole dish in two rows of six. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
  • Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Allow to cool for about 10 minutes, then serve and enjoy!

Nutrition Facts : ServingSize 2 g, Calories 509 kcal, Carbohydrate 30 g, Protein 24 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 94 mg, Sodium 945 mg, Fiber 4 g, Sugar 1 g

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