Cheddar Beef Enchiladas Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. , Spread about 2 tablespoons refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in 2 greased 13x9-in. baking dishes., Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. , Bake 1 casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Steps:

• Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
• Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined.
• Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
• Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
• Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

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:

• 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.

Steps:

• Preheat oven to 350 degrees.
• Cook the ground beef in a skillet until brown.
• Add the taco seasoning and water (according to package instructions) and cook until beef is well coated, and sauce is thickened.
• Pour a bit of the enchilada sauce in the bottom of a 9x13in pan and spread evenly.
• Set up an assembly line: Tortillas, refried beans, taco meat, corn, any of the above optional ingredients, and lastly cheese.
• Assemble enchiladas: Smear a line of refried beans from the top of the tortilla to the bottom, then top beans with the remaining assembly line items.
• Fold in the sides of the tortilla to close the enchilada, then place in pan, side by side, until pan is full (pan should hold 6 enchiladas).
• Top each enchilada with enchilada sauce, then cover with cheese, and optional ingredients, if desired.
• Place assembled enciladas into the oven and heat through.
• Repeat process to make the next batch.
• enjoy!
• :-P.

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, peppers, taco seasoning and milk until blended. Brown meat in large nonstick skillet; drain. Return meat to skillet. Add corn and 1/2 cup each cream cheese mixture, shredded cheese and salsa; mix well.
• Spoon about 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture, salsa and shredded cheese. Cover.
• Bake 20 min. or until heated through, uncovering for the last 5 min. Sprinkle with cilantro.

Steps:

• For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
• For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
• For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
• Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
• Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.

Steps:

• To prepare enchilada sauce, in medium saucepan, combine sauce ingredients.
• Simmer 30 minutes.
• (Cast iron skillets work well for following) To prepare beef filling, in large skillet, cook ground beef and onion (you may sprinkle with additional chili powder) and drain.
• Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed.
• To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, ~15 seconds per side, dip in sauce, fill with ~2 Tbsp beef filling and roll up.
• Place seam side down in 12 x 8 inch baking dish.
• Cover enchiladas *evenly* with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.