Ground Beef Enchiladas Recipes

Steps:

• Preheat the oven to 350 degrees.
• In a skillet brown the ground beef and onions. Drain the fat from the skillet.
• Add chopped green chilies with remaining half of liquid from the can. Add hot sauce if desired. Stir to mix. Add about a third to a half of the enchilada sauce to the meat mixture. (Don't add so much though, that the mixture is soupy.)
• Coat the bottom of a 13x9 inch baking dish with enchilada sauce. It doesn't have to be a lot, just enough so the tortillas don't stick after baking.
• Lay a tortilla in the baking dish, sprinkle it with cheese, and spoon 1/6th of the meat mixture into the tortilla. Roll the tortilla up and leave it seam side down in the dish. Repeat this step with the remaining meat and tortillas. The six should take up enough room to span the entire baking dish. Toward the end you won't be able to fully lie the tortillas in the dish but you can just lie them on top of the completed ones, roll them and place them in the dish.
• Spread the refried beans over the enchiladas.
• Pour the remaining enchilada sauce over the beans. Sprinkle the remaining cheese over the enchiladas.
• Bake at 350 for about 30 mins or until hot and bubbly.
• Remove from the oven and let sit for about 5 mins to cool.

Steps:

• Cook and stir hamburger in skillet over medium heat until no longer pink. Remove from heat and drain.
• Stir into hamburger the onion, cheese, sour cream, parsley, salt, and pepper. Do not put back onto burner.
• Heat remaining ingredients (except water) to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 minutes.
• In large skillet, heat oil on medium, place tortillas in oil to saturate both sides (do not let tortillas crisp up). Remove from oil.
• Dip each tortilla into sauce to coat both sides in ungreased oblong baking dish.
• Spoon about 1/4 cup hamburger mixture onto each tortilla, roll tortilla around filling.
• Arrange in ungreased oblong baking dish with seam side down.
• Pour remaining sauce over enchiladas and add a little water at a time. Do not drown your enchiladas.
• Cook uncovered in 350 degrees oven, about 35 minutes.

Steps:

• Combine sauce mix with tomato paste and three cups water in a medium sauce pan. Bring to boil, reduce heat and simmer 15 minutes.
• Meanwhile, brown ground beef in a skillet. Drain fat.
• Add garlic salt, parsley flakes, chili powder, and vinegar, and mix well.
• Add 1/4 cup of the prepared sauce to the ground beef mixture.
• Pour 1/2 cup of sauce in a 12 x 8 x 2 baking dish.
• Place 1/4 cup of meat mixture on each of the tortillas.
• Roll tortillas and place seam side down in the baking dish.
• Pour remaining sauce over enchiladas.
• Sprinkle top with grated cheese.
• Bake in a 350 degree oven for 20 minutes; OR microwave for 10 minutes on 70% power.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
• In a medium bowl, mix together yogurt, condensed soup, and cheese.
• Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
• Bake in preheated oven for 20 to 30 minutes.

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:

• 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.

Steps:

• Preaheat oven to 400.
• For the sauce: In a medium sauce pan over medium high mix in flour and oil under bubbly. Add in spices and stir well. Slowly add in chicken broth. When the mixture is thick add the tomato sauce. Turn the heat to low and let the sauce simmer covered, for 15 minutes, stir once or twice.
• For the filling: In a large skillet brown the beef and drain any grease. Season with salt and pepper (I use a dash of garlic powder also.) Take the tortillas and fill each one with the beef and place in a baking dish (I use a 9x13.) Bake the filled tortillas uncovered for 15 minutes. After 15 minutes remove the dish from the oven and top with the enchilada sauce and cheddar cheese. Bake for an additional 15 covered. Serve and enjoy!

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

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.

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:

• 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 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:

• Preheat oven to 350°F.
• Combine in large skillet ground beef, onion, garlic, salt and pepper.
• Cook until beef is browned.
• Drain grease.
• Return to skillet and add tomatoes, peppers or canned chilies, and beans (I prefer the Texas beans and fresh pablano pepper here because of the added flavor).
• Reduce heat, cover and simmer while preparing the sauce, stirring frequently.
• Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted.
• Add salt and pepper to taste.
• Add about 1/2 cup sauce to meat mixture.
• Turn off heat.
• Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly.
• Lay the soaked tortilla in your baking pan and add one serving spoon of the meat mixture lengthwise along one end of tortilla then roll it up from there (Note that there should be about 2 serving spoons of meat left when you are done with filling all tortillas).
• When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage.
• Repeat with all tortillas.
• Add remaining meat mixture and remaining sauce evenly on top of enchiladas.
• Cover with aluminum foil and bake 15 minutes.
• Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted.
• For easiest serving, slice enchiladas in half lengthwise down the pan.
• Serve with rice, sour cream, guacamole, and your favorite corn chips.

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.