Quick Beef Enchilada Pie Recipes

EASY BEEF ENCHILADAS

Steps:

• In a large skillet over medium heat cook the ground beef with onion and garlic until no longer pink; drain fat.
• Add in the package of taco seasoning mix; cook stirring for 5 minutes.
• Prepare the enchilada sauce according to the package directions.
• Pour 1/4 cup of the sauce into the bottom of a greased 13 x 9-inch baking dish.
• Place an equal amount of ground beef mixture on each tortilla, then sprinkle grated cheddar cheese.
• Sprinkle the black olives over the top of the cheese (reserve about 1 cup cheddar cheese for the top).
• Roll each tortilla up and place seam-side down on the sauce in the baking dish.
• Drizzle the remaining enchilada sauce over the enchiladas.
• Sprinkle with remaining cheddar cheese.
• Bake for about 20 minutes (no more than 25 minutes or the enchiladas will get too soggy). Bake at 350.

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.

SPICY BEEF AND BEAN ENCHILADA PIE

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.

EASY BEEF ENCHILADAS

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.

QUICK BEEF ENCHILADAS

Steps:

• 1. Heat oven to 375^. Spray a 13x9-inch baking pan with cooking spray. Cook beef, onion and bell pepper in a large skillet over medium heat for about 7 minutes or until meat is no longer pink. Drain any grease.
• 2. Add drained tomatoes and 1 cup of the enchilada sauce; blend well. Place tortillas in a damp paper towels; microwave tortilla with towel for about 1 minute or until flexible.
• 3. Place about 1/3 cup of beef mixture evenly on each tortilla, top with 1 Tablespoon of cheese. Roll up and place seam side down in a baking dish; top with remaining sauce and cheese, spreading to cover tortilla edges. Bake covered for 25 minutes then uncover and bake for another 5 minutes. Serve with sour cream, if desired.
• 4. Note: Can use refried beans spread on corn tortilla and then filled with black beans and corn and roll and bake the same.

ENCHILADA PIE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.

CLASSIC BEEF ENCHILADAS

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.

EASY ENCHILADA PIE

Steps:

• Preheat oven to 350 degrees.
• In large skillet, brown ground beef and chopped onion.
• Drain off fat.
• Stir in tomato sauce and taco seasoning.
• Bring mixture to boil; reduce heat and simmer uncovered for 5 min.
• Remove from heat.
• Stir together soup and milk.
• Spoon half of soup mixture into a 9 x 13" baking dish.
• Use 12 tortilla halves to place over the soup in dish, covering the bottom of the dish with no spaces.
• Spoon meat mixture over tortillas.
• Top with remaining tortillas.
• Spoon remaining soup mixture over tortillas.
• Top with cheese.
• Bake for 30 minutes or until heated through.

QUICK BEEF ENCHILADA PIE

Steps:

• 1. Grease a 10-inch pie plate. Cook and stir ground beef, onion, garlic and Worcestershire sauce and garlic in a large skillet until it is scrambled and browned- drain any grease. Stir in chili powder, oregano, salt, pepper and 1/2 cup of the taco sauce. Sprinkle crushed Doritos evenly in plate. Top with 1 1/2 cups of the cheese; spread with beef mixture. Beat milk, eggs and baking mix until smooth, 15 seconds in blender on high; or 1 minute with hand mixer. Pour over meat mixture. Bake in 400^ oven until knife inserted in center comes out clean, 25-30 minutes. Spread remaining taco sauce over top; sprinkle with remaining cheese. Bake 3-5 minutes more to melt cheese. Cool 10 minutes. Serve with chopped tomato, shredded lettuce and dairy sour cream.

EASY LAYERED BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
• Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.
• Bake at 375°F for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.