CHEESY BEEF ENCHILADA RECIPE
Easy beef enchilada recipe? Cheese enchilada recipe? It's both! Our easy Cheesy Beef Enchilada recipe is the perfect go-to weeknight entree.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Brown meat in large skillet; drain. Return meat to skillet. Stir in 1/2 cup each salsa and cheese.
- Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish; top with remaining salsa and cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1020 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 3 g, Protein 26 g
CHEESY ENCHILADA CASSEROLE
Steps:
- 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- 2. Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
- 3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
- 4. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like. The last & final layer should be a healthy dose of grated cheese.
- 5. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
- 6. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
EASY BEEFY CHEESY ENCHILADA CASSEROLE
Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.
Provided by Sunny Anderson
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350degrees F.
- For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
- For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
- To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
CHEESY BEEF ENCHILADA CASSEROLE
I know I got this one from a co-worker in the 70's when working at the Newspaper in Salt Lake City because it is still written on the back of a grid sheet! LOL What makes it unique (and hard to find a picture of... LOL) is that it has no beans but does have three kinds of cheese, including cottage cheese -- making it like a...
Provided by Marcia McCance
Categories Casseroles
Number Of Ingredients 15
Steps:
- 1. Crumble and saute meat with onion and garlic till browned in a cast iron skillet (or equivalent) Add the taco seasoning according to the packet instructions
- 2. Add tomato paste, water, chilies, olives and salt -- simmer till bubbly
- 3. In a separate bowl, beat eggs, add the cottage cheese and set aside
- 4. LAYER in 9x14 baking dish: 1/3 meat, 1/2 of jack cheese, 1/2 cottage cheese, 1/2 tortillas REPEAT: ending with meat on top
- 5. Sprinkle top with cheddar cheese and Spanish olives
- 6. Bake 350, about 20-25 minutes -- till cheese is melted on top and casserole is heated through (will be a little bubbly)
- 7. Use the sour cream as a garnish when serving. Serve with fresh green salad to complete the meal.
- 8. NOTE: I often use a 15 oz can of tomato sauce rather than the tomato paste and water because it speeds things up and tastes just as good.
CHEESY BEEF ENCHILADAS
Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 698 calories, Fat 38g fat (14g saturated fat), Cholesterol 120mg cholesterol, Sodium 2061mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 45g protein.
CHEESY BEEF ENCHILADA CASSEROLE RECIPE
Our Cheesy Enchilada Casserole takes all our favorite things about Mexican food and combines them into one pan! Perfect for a busy weeknight.
Provided by Elyse Ellis
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
- Spoon 1/3 of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/3 of the grated cheese.
- Layer a couple of tortillas on top of meat. Continue with next layer using 1/3 of the meat mixture and and then 1/3 of the cheese. Top layers with tortillas.
- Continue the next layer with remaining meat mixture and the rest of the cheese on top.
- Cover with foil that has been sprayed with non-stick cooking spray and bake at 400° for 25 minutes or until hot & bubbly.
- Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Nutrition Facts : Calories 465 kcal, Carbohydrate 48 g, Protein 28 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1206 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving
ENCHILADA CASSEROLE
Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.
SIX SISTERS CHEESY ENCHILADA CASSEROLE
This sounds delicious and super easy to make. It uses low-fat ingredients whenever possible to cut back on fat and calories. For more recipes, check out the Six Sisters' Stuff site!
Provided by PSU Lioness
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin.
- Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/4 cup cheese.
- Cover the meat mixture with half of the torn up tortillas. Cover with half of the meat mixture, and 3/4 c cheese.
- Repeat this layer one more time with remaining tortillas and meat.
- The last & final layer should be the remaining 1 cup cheese.
- Cover with foil that has been sprayed with cooking spray and bake at 400° for 25 minutes, or until hot & bubbly.
- Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Nutrition Facts : Calories 338.9, Fat 11.4, SaturatedFat 4.6, Cholesterol 45.9, Sodium 761, Carbohydrate 41, Fiber 7.2, Sugar 7.2, Protein 20.8
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