Beef And Cheese Enchiladas Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
• While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
• Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.

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.

Steps:

• Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside.
• In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.
• Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened.
• Preheat oven to 400*.
• In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce.
• Leave the tortilla submerged just enough to soften but not fall apart.
• Lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole.
• Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.
• Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
• Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
• On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
• Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
• Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Steps:

• 1. Finely dice onion & Jalapeno. Brown ground beef and thoroughly drain. Return to heat, add onion & jalapeno cook 2-3 minutes. Add chili powder, garlic powder,1 can of refried beans stirring to blend beans into the meat mixture add 1 can of enchilada sauce and 1/2 of your grated cheese blend heat through stirring well to blend all ingredients.
• 2. Spray a large casserole dish with cooking spray. Place meat mixture into tortillas and "fold and roll" placing seam side down, pour second can of enchilada sauce evenly over the enchiladas and top with the remaining grated cheese blend. Bake in a 400* oven for 20 minutes
• 3. Serve enchiladas with your favorite side, I like a Chipotle seasoned refried bean, mmmmmmmmm

Steps:

• 1. In a large saucepan, cook onions and garlic in the olive oil until onions are clear on medium heat.
• 2. Gather seasoning and measure them out while onions and garlic are cooking.
• 3. Add tomato sauce, 3 cups of water, and all the seasoning.
• 4. Bring to a boil and reduce heat to low. Simmer for 45 minutes adding more water as needed, stirring about every 15 minutes. I usually add 1- 2 more cups in the cooking process. At the end you should have a thick flavorful sauce.
• 5. Allow sauce to cool a bit. Prepare a large pan by spraying it with non-stick cooking spray and preheat oven to 350 degrees.
• 6. Dip corn tortillas in sauce making sure they covered well on each side. This will soften them a bit and make rolling easier.
• 7. Place a small amount of meat and cheese in the center of the corn tortilla.
• 8. Roll the tortilla and place it seam down in the pan.
• 9. When you have made the desired amount of enchiladas top with 1/2 cup of enchilada sauce per 11-12 enchiladas. You can put more sauce but don't put too much or they will be soggy.
• 10. Top with optional diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
• 11. Bake covered for about 40 min.
• 12. Uncover and bake another 10 min.
• 13. Serve with rice and beans and enjoy!
• 14. Freeze any unused sauce in a covered container.

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.

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.