Cheesy Beef Enchiladas My Way Recipes

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 375°. Brown ground beef until thoroughly cooked; drain.
• Stir in 3/4 cup enchilada sauce and one cup of cheese.
• Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish.
• Pour remaining enchilada sauce over top. Cover with remaining cheese.
• Bake for 15 to 20 minutes or until cheese melts.
• Serve with yellow rice and refried beans.
• Garnish with sour cream, salsa, and lettuce.

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:

• Heat oven to 350ºF.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in 1/2 cup salsa, 1 cup cheese and cumin.
• Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish. 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:

• 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.

Steps:

• Heat shredded beef (or cooked ground beef, shredded chicken).
• Add the chopped green chiles and the garlic powder to the meat; mix well. You may also like to add some sliced black olives and chopped green onions.
• Mix in 1 cup of the shredded cheese.
• Warm the tortillas for a minute in the microwave, or warm in the oven.
• Spread about 1/2 cup enchilada sauce in the bottom of a 13 x 9 inch pan.
• Place a spoonful of meat mixture onto a tortilla; roll up and place seam down in baking pan. Repeat with remaining tortillas, placing them side by side in the pan as you go.
• Spread remaining enchilada sauce and any meat mixture over top of tortillas; sprinkle with remaining cheese.
• Bake at 350F degrees for 20-30 minutes or until hot and bubbly.
• Serve with a side of refried beans and garnish as desired with black olives, green onions, guacamole, and sour cream.

Steps:

• Brown meat; drain. Stir in 1/2 cup salsa and 1 cup cheese.
• Spread 1 cup salsa in 13 x 9 inch pan.
• Place 1/4 cup meat mixture down center of each tortilla; roll up.
• Place tortillas, seam-side down, on salsa.
• Top with remaining 1/2 cup salsa and 1 cup cheese.
• Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.

Steps:

• Preheat the oven to 350 degrees.
• Spray a frying pan with cooking spray then add the chicken. Sprinkle with salt & pepper & with a dash or two of cayenne. Cook until no longer pink.
• Meanwhile, drain half of the juice from the Rotel tomatoes then blend them in a food processor. Mix the cheddar soup & tomatoes together in a bowl. Set aside 1 cup of the mixture to be used on top of the enchiladas.
• Stir the sour cream, black beans, chicken, & 1 cup of cheese in with the tomato mixture.
• Spoon 3 heaping tablespoons of the mixture into each tortilla then toll up. Lay each tortilla seam down in a 9x13 pan.
• Spread the remaining tomato mixture on top of the tortillas then sprinkle with 1/2 cup of shredded cheese.
• Cook in the oven for 20 minutes or until the middles are warm. Serve hot.

Steps:

• Brown meat in large skillet on medium heat; drain. Stir in 1/3 cup salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in 1/2 cup cheese.
• Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in 8- or 9-inch-square microwaveable dish; top with remaining salsa and cheese. Cover with waxed paper.
• Microwave on HIGH 4 to 5 min. or until heated through.

Steps:

• Heat oven to 375ºF.
• Pour contents of Cheese Sauce into microwaveable bowl. Microwave on HIGH 1 min. 30 sec. or until melted, stirring every 30 sec. Stir in milk. Microwave 15 sec.; stir. Meanwhile, brown meat with onions in large skillet; drain. Add tomatoes and 3/4 cup Cheese Sauce to meat mixture in skillet; stir.
• Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Pour remaining Cheese Sauce over tortillas; sprinkle with shredded cheese. Cover with foil. Bake 15 min. Remove foil; bake 5 min.