Minced Meat Enchiladas Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
• In a medium bowl, mix together yogurt, condensed soup, and cheese.
• Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
• Bake in preheated oven for 20 to 30 minutes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Steps:

• Combine sauce mix with tomato paste and three cups water in a medium sauce pan. Bring to boil, reduce heat and simmer 15 minutes.
• Meanwhile, brown ground beef in a skillet. Drain fat.
• Add garlic salt, parsley flakes, chili powder, and vinegar, and mix well.
• Add 1/4 cup of the prepared sauce to the ground beef mixture.
• Pour 1/2 cup of sauce in a 12 x 8 x 2 baking dish.
• Place 1/4 cup of meat mixture on each of the tortillas.
• Roll tortillas and place seam side down in the baking dish.
• Pour remaining sauce over enchiladas.
• Sprinkle top with grated cheese.
• Bake in a 350 degree oven for 20 minutes; OR microwave for 10 minutes on 70% power.

Steps:

• Cook and stir hamburger in skillet over medium heat until no longer pink. Remove from heat and drain.
• Stir into hamburger the onion, cheese, sour cream, parsley, salt, and pepper. Do not put back onto burner.
• Heat remaining ingredients (except water) to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 minutes.
• In large skillet, heat oil on medium, place tortillas in oil to saturate both sides (do not let tortillas crisp up). Remove from oil.
• Dip each tortilla into sauce to coat both sides in ungreased oblong baking dish.
• Spoon about 1/4 cup hamburger mixture onto each tortilla, roll tortilla around filling.
• Arrange in ungreased oblong baking dish with seam side down.
• Pour remaining sauce over enchiladas and add a little water at a time. Do not drown your enchiladas.
• Cook uncovered in 350 degrees oven, about 35 minutes.