MEXICAN LAYERED GROUND BEEF ENCHILADAS
Make and share this Mexican Layered Ground Beef Enchiladas recipe from Food.com.
Provided by Mama Cee Jay
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat oil over medium low heat. Stir in flour until blended and light brown in color. Slowly pour in broth and whisk to make smooth gravy. Add chili powder, cumin, and garlic powder. Bring to boil and reduce heat to low and simmer for 8-10 minutes. Remove from heat and cool slightly. Pour gravy into a medium size bowl in which to dip tortillas.
- Brown ground beef in large skillet. Drain excess fat. Add one package of taco seasoning and tomato sauce and stir to combine. Bring to boil and then reduce heat to low and simmer 8-10 minutes. Remove from heat and set aside until ready to assemble layers.
- Spray bottom of 9 x 13 baking dish with non stick spray. Dip two tortillas into gravy and place into baking dish. Cover with one fourth of ground beef, cheese and onion. Repeat 3 times.
- Bake for 50-60 minutes at 350 degrees F.
Nutrition Facts : Calories 654.7, Fat 36.2, SaturatedFat 16.9, Cholesterol 124.2, Sodium 1187.9, Carbohydrate 36, Fiber 2.6, Sugar 3.6, Protein 44.4
GROUND BEEF ENCHILADAS
These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe. Enjoy!
Provided by Vanessa Robbins
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 26.1 g, Cholesterol 115.7 mg, Fat 33.8 g, Fiber 2.7 g, Protein 34.8 g, SaturatedFat 14.6 g, Sodium 1122.2 mg, Sugar 5.8 g
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE
This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653
Provided by Kittencalrecipezazz
Categories Beans
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish.
- In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
- Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
- Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
- Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
- Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
- Repeat the layers twice but omitting the final cheese layer on top.
- Drizzle any remaining canned enchilada sauce (from the second can) on top.
- Cover with foil and bake in a 350 degree F oven for 25 minutes.
- Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
- Let stand 10-15 minutes before slicing.
- Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
- Delicious!
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.
GROUND BEEF ENCHILADAS
This is the recipe my mom always uses for enchiladas, and nothing else compares for me! This also can be prepared ahead of time, as it freezes well and can be warmed up in the oven when you need a quick meal.
Provided by AnneBear
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 416.6, Fat 18.8, SaturatedFat 8.4, Cholesterol 72.2, Sodium 892, Carbohydrate 35.7, Fiber 3.3, Sugar 5.6, Protein 25.8
MEXICAN ENCHILADA CASSEROLE
This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online.
Provided by Semigourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
- Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
- Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
- To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
- Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
Nutrition Facts : Calories 850.8 calories, Carbohydrate 51.4 g, Cholesterol 193.4 mg, Fat 47.8 g, Fiber 9.5 g, Protein 57.3 g, SaturatedFat 25.4 g, Sodium 1841.9 mg, Sugar 10.3 g
BETTER-THAN-EVER BEEF ENCHILADAS
Make and share this Better-Than-Ever Beef Enchiladas recipe from Food.com.
Provided by elisabeth the only
Categories Meat
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 400°F Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 minute or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.
- SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, in dish. Repeat with remaining 4 tortillas and meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.
- BAKE 20 minute or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 minute or until cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 280.2, Fat 6.9, SaturatedFat 2.8, Cholesterol 41.5, Sodium 1110.3, Carbohydrate 32.4, Fiber 5.8, Sugar 6.1, Protein 24.1
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