Beef N Cheese Tortillas 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:

• Pre-heat oven to 180 degrees c
• Heat oil in pan, add minced garlic and onion and fry until onion is clear.
• Add mince and brown. add the tomatoes, chili, cumin and coriander.
• Allow to cook over a low heat for 20-30 minutes (I stuck mine in the oven for half an hour with the lid on).
• Lightly grease a baking dish.
• Divide meat filling between tortillas and roll them up to enclose filling. Place them in the greased dish.
• Pour white sauce over tortillas and sprinkle cheese on top.
• Bake for 20 minutes until cheese melts and tortillas are piping hot.

Steps:

• In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside., Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt. , Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly., Place enchiladas seam side down in an ungreased 11x7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice.

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:

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,

Steps:

• In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.