EASY BEEF ENCHILADAS
These beef enchiladas are so easy to make! Hope you enjoy!
Provided by Meranda
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
- Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
- Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g
EASIEST BEEF ENCHILADAS EVER!
Make and share this Easiest Beef Enchiladas Ever! recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 40m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat and onions in large skillet.
- Add 1 cup enchilada sauce and 1 cup cheese.
- Mix well.
- Put filling along center of each tortilla.
- Roll up and place seam side down in a 9x13 pan.
- Pour remaining sauce over.
- Sprinkle remaining cheese over.
- Bake at 350F degrees for about 30 minutes till cheese is bubbly.
GARLIC BEEF ENCHILADAS
Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. -Jennifer Standridge, Dallas, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 5 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through. , Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. , Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.
Nutrition Facts : Calories 751 calories, Fat 43g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 2536mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.
SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
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
ELKILADAS -- ELK OR BEEF ENCHILADAS
I am fortunate to get a supply of ground elk meat every winter from my father in-law, who is an avid hunter, and so thought I'd share a favorite recipe. You can substitute beef, pork, venison, chicken, or any other ground meat -- but the richness of the elk seems to go well with the smoky spiciness of the seasonings. Elk is very lean, full of protein, and organic...it's also yummy. :-) The sauce is a tangy, verde (green) style sauce, but feel free to use bottled or canned sauce, either green or red, if you want to cut down on the prep time.
Provided by JaneLi
Categories Elk
Time 1h5m
Yield 15-18 enchiladas, 6 serving(s)
Number Of Ingredients 20
Steps:
- For the filling, mix together 1 teaspoon of the salt, and the pepper, paprika, oregano, and garlic in a small bowl, and set aside. Heat the bacon fat or oil in a large skillet over medium heat, add onion, and cook, stirring frequently, for about 3 minutes. Add meat, sprinkling with the remaining salt, and continue cooking over medium heat, until about medium doneness (there should be a little pink showing on red meat.
- Sprinkle the spice mixture over the meat, and continue cooking for another 3 minutes. Add the jalapenos, and cook another couple of minutes until the meat is thoroughly done. Check for seasoning, and add a little more salt or pepper if needed. Squeeze 1/2 lime over the top, give it a stir, and set aside.
- For the sauce, if you are using fresh tomatillos, remove the wrappers and simmer in the stock, in a medium saucepan, until they turn from bright to drab green. If you are using canned, drain and add to broth in the saucepan. Heat until warmed through.
- In a separate skillet, saute the onions and garlic in the oil until onions are soft -- about 3-5 minutes. Turn off heat. Remove the tomatillos from the broth (take off the stems if they're still attached) and put into a food processor, along with the chipotle pepper and onion mixture. Puree until almost smooth. Return to the skillet over medium-low heat, and whisk in the broth. After it gets bubbly, simmer for about 10 minutes, adding salt, cilantro, and juice from 1/2 lime in the last 2 minutes of cooking.
- To assemble the enchiladas, dip a tortilla into the sauce for 20-30 seconds, to soften it. Place tortilla on a plate, and put a heaping spoonful of the filling in the middle (meanwhile, put another tortilla in the sauce). Roll the tortilla around the filling, and place, seam side down, into a greased 9x13 baking dish. Repeat with the rest of the tortillas and filling, arranging them in rows in the pan, however you can fit them inches If you have any filling left over, you can sprinkle it over the top of the enchiladas. Pour the rest of the sauce over the whole thing, and then sprinkle with the grated cheese. At this point you can refrigerate them overnight or until you're ready to cook them, or move them directly to the oven.
- Bake in a 350 degree oven for 20 minutes (35 min if chilled) or until throroughly heated through and cheese is bubbly. I like to serve these with a dollop of sour cream on top, alongside a green salad + rice and beans. They also freeze well after cooking, and can be re-heated, loosely covered, in the microwave. A little labor-intensive, but worth the wait. Hope you enjoy them!
Nutrition Facts : Calories 372.3, Fat 13.2, SaturatedFat 5, Cholesterol 58.3, Sodium 1263.8, Carbohydrate 40.2, Fiber 7.7, Sugar 8, Protein 25.7
HOLLA BEEF ENCHILADAS
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 5h50m
Yield 8 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 350 degrees F.
- Trim, cut, pat dry and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil. Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd. Add 1 tablespoon of oil, if needed, to finish the beef. As the beef browns, add it to a bowl and keep warm. Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes. Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan. Add the browned beef, the vinegar and the water and cover tightly. Put the pot in the oven and after 45 minutes, give the beef a stir. Cover and cook for an additional 2 hours and 15 minutes, stirring every 30 to 45 minutes. Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.
- When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan. Heat a medium saute pan over medium-high heat with just enough enchilada sauce to coat the bottom. Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each. Combine the cheeses in a medium bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan. Garnish with green onions and black olives. Bake until bubbly, about 25 to 30 minutes. Remove from the oven, let sit for 5 minutes and then serve with sour cream.
- Add the boiling water to a large bowl and add all of the chiles. Let steep in water for 1 hour.
- Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes. Remove from the blender and strain through strainer.
- Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, saute until soft. Stir in the diced tomatoes, strained chiles, oregano, cumin, salt, black pepper and cloves. Cover, lower the heat and simmer for approximately 30 minutes.
BEEF ENCHILADAS
Is there anything better than homemade enchiladas? My family doesn't think so! We like them mild but you can use mild, medium or hot sauce, depending on your taste. This recipe yields 12 large enchiladas; 6 in each dish. An uncooked dish can easily be frozen for enjoyment at a later date. Just bring the chilled dish to room temperature before cooking.
Provided by RedhairMac
Categories One Dish Meal
Time 1h
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray bottoms & sides of two 9"x13" baking dishes with non-stick cooking spray; coat bottom of each dish with 1 cup enchilada sauce; set aside.
- In large skillet, brown ground beef; add salt & pepper, drain and set aside.
- Place cheeses in medium bowl and mix together.
- Place chopped onion in small bowl.
- Place browned meat in a medium bowl; rinse and wipe the skillet for re-use.
- Place the skillet back on the burner on a very low setting. Fill with 2 cups enchilada sauce.
- In a deep skillet, heat the oil over high heat. Use enough to be about 1" deep. The oil is ready for frying the tortillas when the edge of a tortilla dipped in the oil sizzles on contact.
- Using tongs, place a tortilla in the hot oil, turning it quickly so it doesn't burn (don't worry if it starts to bubble).
- Remove the fried tortilla to the skillet containing the sauce and lay it flat. Using tongs, flip it a few times to coat both sides with sauce. The tortilla will become very limp.
- Place the fried saucy tortilla into one of the baking dishes. Prop it open to receive fillings.
- Fill with approximately 1/4 cup meat, 1 tablespoon chopped onions and 1/2 cup cheese.
- Using your hands (be careful, it will be hot), fold the tortilla around the fillings and place it seam-side down into the dish to form an enchilada. Repeat until all tortillas have been fried, sauced and filled.
- Once the dishes are full of enchiladas, divide the remaining sauce between the two dishes and pour enough of it over the enchiladas to barely cover them.
- Spread the cheese down the center of the enchiladas in each dish, dividing the cheese equally between the two dishes. (Use as much or as little of the cheese as you wish.).
- Sprinkle the black olives over the cheese.
- Bake for approximately 30 minutes or until bubbly. (Watch that the cheese doesn't burn. If it starts to brown too much, cover loosely with non-stick aluminum foil.).
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 1531.7, Fat 122.2, SaturatedFat 33.6, Cholesterol 163, Sodium 3277.7, Carbohydrate 56, Fiber 7, Sugar 20, Protein 52.9
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
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.
HEATHER'S BEEF ENCHILADAS
This recipe is one of my family's favorites. It can be made in advance and then reheated, or you can make the different components ahead of time and then just assemble and bake for a quick dinner. Serve with sour cream and picante sauce or salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 7
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a deep 12x6-inch hotel pan or casserole dish with cooking spray.
- Mix garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano together in a small bowl.
- Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Drain and discard any excess grease. Add black beans, water, and taco seasoning; cook and stir mixture until most of liquid is evaporated, 5 to 10 minutes.
- Heat butter in a separate skillet over medium heat; cook and stir green onions in the melted butter until softened, about 5 minutes. Mix cream of mushroom soup, sour cream, green chile peppers, and garlic powder mixture into green onions; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
- Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
- Stir milk into the remaining soup mixture until sauce is smooth; remove from heat.
- Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
- Bake in the preheated oven until cheese is melted and edges of the casserole are browned, 30 to 35 minutes.
Nutrition Facts : Calories 596.2 calories, Carbohydrate 62.7 g, Cholesterol 67.6 mg, Fat 25.7 g, Fiber 7.5 g, Protein 26.3 g, SaturatedFat 11.6 g, Sodium 1753.6 mg, Sugar 4.6 g
BEEF ENCHILADAS
My mom created this recipe and when I tried it I was amazed! It is very, very tasty and super easy to make. Tip: If you have extra filling, like I did, just pour over the top of tortillas and top with extra cheese. You could then add salsa, olives, etc. on top as well. Special Note: I put in 8 oz. cans as I could not remember the can size of each ingredient. Just pick up the normal can size for each item at your grocery store.
Provided by Mrs.J
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef with chopped onion.
- Simmer beef with all remaining ingredients except cheese.
- Cool and mix with shredded cheese.
- Roll in tortillas.
- Bake in greased 11 x 14 inch pan at 350 degrees for 35 minutes.
Nutrition Facts : Calories 531.7, Fat 31.9, SaturatedFat 16.3, Cholesterol 99.8, Sodium 1496, Carbohydrate 27.9, Fiber 4, Sugar 3.7, Protein 33.5
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