Spicy Southwest Beef Enchiladas Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

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:

• 1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
• 2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
• 3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
• 4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
• 5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
• 6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
• 7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).

Steps:

• 1. You'll want to make a good enchilada sauce and here is a recipe to do so. It doesn't take very long and it's 10 times better than can sauce. I promise you!! Click on the blue link right here and it will take you to the recipe. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-gravy/red-enchilada-sauce.html
• 2. You could make the sauce up the day before if you wanted. It's easy to make and I double the recipe because we like our enchiladas with lots of sauce. Next, cook up your ground beef & onions in a pan. Add your 3 tbsp of jalapeno juice to the beef. Also add your seasonings to the meat. Drain if necessary and then put the meat in a bowl to cool down just a little.
• 3. Heat your oil for dipping your corn tortillas in. Dip & flip twice in the hot oil and then place on a plate w/a paper towel. Dip all the tortillas and then you'll fill them.
• 4. Now, add your jalapeno's to your ground meat and about 1/2 cup of cheese. You'll want to do this while the meat is still warm. It's just enough to help hold the meat together. Now, take a handful and place in the center of your tortilla. Once you have the meat in the center of the tortilla roll it up tightly but gently as you don't want to tear the tortilla.
• 5. Add sauce to your baking dish just enough to cover the bottom. I used a 9 by 13 baking dish and made 12 enchiladas. Lay your rolled beef enchiladas in dish. Once finished, pour sauce all over the top and make sure you cover the corn tortillas. Add about 1/2 cup shredded cheese on top and then your sliced jalapenos.
• 6. Bake at 375 degrees for 15 minutes.
• 7. Remove from oven and use a large spatula to plate your enchiladas with some yummy rice and a salad if you like. ----- These are packing some heat but they sure are good!!
• 8. Plated and ready to eat.

Steps:

• To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
• Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
• While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
• Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
• Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

Steps:

• Brown meat in skillet with olive oil over med high heat.
• Add garlic and onions and cook until onions are tender (about 2 mins).
• Add enchilada sauce, tomatoes, chiles, and pepper; stir well.
• Bring to a boil, then simmer for 1-2 hours, until meat is cooked through and tender.
• Combine flour and water and add to beef mixture.
• Stir constantly; bring to a boil and cook until it is slightly thickened.
• Spoon 1/2 cup filling into warm tortillas and sprinkle with cheese, before rolling up tortillas (fold sides and bottom of tortillas before rolling).
• Spoon additional filling over top of each enchilada and sprinkle with additional cheese before serving.

Steps:

• In a large pot put the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce.
• Bring to a boil then reduce heat, cover and simmer for 2 1/2 to 3 hours or until meat is very tender and can be shredded.
• Remove beef and allow to cool then separate into shreds with a fork, set aside.
• Reduce the cooking liquid to 2 cups then stir in the diced chilies.
• Pour 1 cup of the sauce into a 9x13 baking dish.
• In a skillet heat the olive oil, place onions and bell pepper strips and saute till fork tender.
• Put shredded beef, bell pepper strips and onions with a sprinkle of the cheeses onto each flour tortilla. Roll up and place into baking dish.
• Top with the rest of the grated cheeses, and pour the remaining 1 cup sauce over the tortillas. Bake at 375 degrees for 35-40 minutes.
• Garnish with sour cream, olives, and green onions.