BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
BEEF PICADILLO ENCHILADAS
Juicy ground meat cooked with aromatics, tomatoes, olives and raisins creates an irresistible filling for these crispy, cheesy enchiladas. A celebrated dish throughout Latin America, picadillo will win you over with its delicate balance of sweet and savory. Enjoy as a filling or on its own with rice and beans.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
- Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.
BEEF ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F.
- Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
- In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
- Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
- Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.
BEEF ENCHILADAS
Make and share this Beef Enchiladas recipe from Food.com.
Provided by Susie in Texas
Categories Tex Mex
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in a skillet, stirring to break into crumbles.
- Add bell peppers and cook for 2 minutes.
- Drain and add taco seasoning with 1/2 cup water.
- Simmer uncovered for 5 minutes or until sauce gets thick, strirring occasionally to prevent sticking on the botoom.
- Spoon about 1/3 cup cup meat mixture evenly down center of each tortilla.
- Sprinkle with 2 tbsp cheese.
- Roll up and place seam side down in greased 13x9-inch baking dish.
- Spoon salsa evenly over enchiladas.
- Cover with foil and bake at 375 degrees for 18 minutes or until heated through.
- Uncover and sprinkle with remaining cheese.
- Bake until cheese is melted.
- Serve lettuce, tomatoes and sour cream on the side.
Nutrition Facts : Calories 666.5, Fat 37.6, SaturatedFat 18.9, Cholesterol 126.3, Sodium 1762, Carbohydrate 44.9, Fiber 5.1, Sugar 10.3, Protein 37.9
TEX-MEX BEEF ENCHILADAS
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
- Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
- Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
- Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
BETTER-THAN-EVER BEEF ENCHILADAS
Enjoy extra-lean ground beef and fresh veggies in these Better-Than-Ever Beef Enchiladas from My Food and Family. This Healthy Living take on hearty beef enchiladas is a recipe that's perfect for a simple and delicious weeknight meal.
Provided by My Food and Family
Categories Bread
Time 45m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Brown meat with peppers in large nonstick skillet. Stir in 1/4 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.
- Spread 1/4 cup of the remaining salsa onto bottom of 9-inch square baking dish. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 10 sec. or just until warmed. Spoon 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, over salsa in dish. Repeat. Top with remaining salsa; cover.
- Bake 20 min. or until heated through. Top with remaining cheese; bake, uncovered, 2 to 3 min. or until melted. Sprinkle with cilantro.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g
MEXICAN BEEF ENCHILADAS
A slightly different twist on an old favorite. Just lovely served with Spanish rice, beans or refritos, and guacamole or pico de gallo. Posted in response to a recipe request.
Provided by Molly53
Categories Cheese
Time 1h
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- PREPARE MEAT FILLING:.
- Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
- Stir in undrained kidney beans.
- MAKE TOMATO SAUCE:.
- Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
- Stir flour into garlic/onion/oil until smooth.
- Stir in tomato puree, vinegar and dissolved bouillon cube broth.
- Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
- Add chiles, cumin, salt and pepper.
- Simmer, uncovered and stirring occasionally, about 5 minutes.
- TO ASSEMBLE ENCHILADAS:.
- Preheat oven to 350F and spray your pan with cooking spray.
- Place about 1/3 cup filling in center of each tortilla; roll up.
- Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
- Pour tomato sauce over all and sprinkle with cheese.
- Bake 25 minutes.
- NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
- Reheat slightly to serve.
MY BRAZILIAN FEIJOADA
A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. -Christiane Counts, Webster, Texas
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.
Nutrition Facts : Calories 481 calories, Fat 27g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 772mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 4g fiber), Protein 41g protein.
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