STEAK TORTILLAS
"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.
Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
TORTILLA BEEF BAKE
"My family loves Mexican food, so I came up with this simple satisfying casserole that gets its spark from salsa," comments Kim Osburn of Ligonier, Indiana. "We like it so much that there are rarely leftovers."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1-1/2 cups tortilla chips in a greased shallow 2-1/2-qt. baking dish. Top with beef mixture, salsa and cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with the remaining chips. Bake 3 minutes longer or until chips are lightly toasted.
Nutrition Facts :
BEEF TORTILLAS
I adapted this out of a children's cookbook and changed it around quite a bit. It says you can use corn tortillas as well and you can also substitute chopped chicken. If you don't get tins on chopped tomatoes where you are then the recipe did call for 4 ripe tomatoes. I also used more than twice the amount of cheese called for and used a dominoes store brought white sauce which was also more than required.
Provided by Perfect Pixie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180 degrees c
- Heat oil in pan, add minced garlic and onion and fry until onion is clear.
- Add mince and brown. add the tomatoes, chili, cumin and coriander.
- Allow to cook over a low heat for 20-30 minutes (I stuck mine in the oven for half an hour with the lid on).
- Lightly grease a baking dish.
- Divide meat filling between tortillas and roll them up to enclose filling. Place them in the greased dish.
- Pour white sauce over tortillas and sprinkle cheese on top.
- Bake for 20 minutes until cheese melts and tortillas are piping hot.
Nutrition Facts : Calories 636, Fat 33.4, SaturatedFat 11.6, Cholesterol 99.1, Sodium 825.4, Carbohydrate 45.2, Fiber 3.7, Sugar 8.5, Protein 37.6
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!
EASY MEXICAN GROUND BEEF TORTILLA BAKE
Layer ground beef, VELVEETA and salsa with tortillas in this Easy Mexican Ground Beef Tortilla Bake. The family will love this ground beef tortilla bake!
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Brown meat in large skillet; drain. Add VELVEETA and water; mix well. Cook until VELVEETA is melted, stirring frequently. Remove from heat. Stir in corn and salsa.
- Spread 1/4 of the meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers twice. Top with remaining meat mixture; cover.
- Bake 30 min. Uncover. Let stand 5 min. before serving.
Nutrition Facts : Calories 480, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1250 mg, Carbohydrate 46 g, Fiber 6 g, Sugar 8 g, Protein 28 g
ROAST BEEF TORTILLA WRAPS
Cumin, chili powder and cayenne pepper give the cream cheese spread in these extraordinary sandwiches a deliciously mild Southwestern flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal.
Nutrition Facts : Calories 404 calories, Fat 14g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 1422mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 7g fiber), Protein 23g protein.
EASY BEEF BURRITOS
Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 45m
Yield Makes 8/serves 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
- Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
- To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.
Nutrition Facts : Calories 872 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 1.11 milligram of sodium
BEEF TORTILLA CASSEROLE
The mild taco flavor of this microwaved main dish is complemented by sour cream and two kinds of cheese. -Patty Burchett, Louisville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on high for 6-7 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas. , In a greased 2-1/2-qt. microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 7-9 minutes or until heated through. Let stand for 2-4 minutes before serving.
Nutrition Facts : Calories 439 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 441mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
BEEF TORTILLA STACK
Tried and true. I used to make this all the time and recently I realized I hadn't made it in a while, so I decided to make it. My daughter ooo'd and aww'd and asked what was wrong with me because I hadn't made it in so long. She claimed it was her favorite dish I've made. It is essential to shred the meat as the liquid will absorb into the crevices of the shreds, otherwise leaving it in chunks will be more runny. To save time, I've normally completed the cooking of the meat the day before and I finish it off the next day. Voila, it's done. I think I found this recipe in Good Housekeeping magazine, but I can't quite recall. I have changed it through the years, adding my own tweaks.
Provided by ForeverMama
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and sauté until golden brown. Remove onion and set aside. Add 1 T more of oil to hot pan to heat. Add steak and sear until well browned on both sides.
- Add onion back to Dutch oven, taco seasoning mix, salt, pepper, and water over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 ½ to 2 hours until meat is very tender and falls apart when tested with a fork.
- When meat is done, remove steak from pan and transfer to a plate. Shred meat with a couple of forks. Return meat back to pan and cook uncovered, stirring occasionally with wooden spoon, until liquid has absorbed; keep warm if using that same day or you can cook up to this point the day before and refrigerate. If making the beef a day ahead keep in mind to reheat before proceeding.
- In a 10" skillet over medium high heat, add 1 T vegetable oil, cook one tortilla until lightly browned and puffy. Turn tortilla over and repeat, so that both sides are golden brown.
- Remove tortilla to cookie sheet; keep warm. Repeat with remaining tortillas, using 1 T oil for each.
- On serving plate, place one tortilla. Spread one-fourth of sour cream evenly on tortilla. Top with one-third of meat mixture, then spoon 1/3 of salsa over top, then one-fourth of chopped avocado. Repeat layering two more times.
- Place the fourth tortilla over the top. Dot with sour-cream and spread evenly, sprinkle with chopped tomato and remaining avocado.
- To serve, slice as you would a cake. Serve and enjoy.
BEEF ENCHILADAS II
Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice.
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
- Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
- On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
- Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
- Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 40.5 g, Cholesterol 60 mg, Fat 21.1 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 9.5 g, Sodium 1273.7 mg, Sugar 1.8 g
TORTILLA PIE
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
- In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
- Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
- Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.
CRUNCHY TORTILLA AND BEEF SKILLET
Most recipes that end with instructions to serve with sour cream and cilantro are good. That is particularly true of this Crunchy Tortilla & Beef Skillet.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Brown meat in large skillet. Stir in corn, tomato sauce and peppers; bring to boil. Cook on low heat 5 min.
- Top with crushed chips and cheese; cover. Cook 2 to 5 min. or until cheese is melted.
- Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 480, Fat 28 g, SaturatedFat 13 g, TransFat 1.5 g, Cholesterol 115 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
BEEF ENCHILADAS I
Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.
Provided by sal
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
- Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
- Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
- Bake 30 minutes in the preheated oven, or until hot and bubbly.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 44.9 g, Cholesterol 89.4 mg, Fat 27.7 g, Fiber 8.4 g, Protein 32.2 g, SaturatedFat 14.5 g, Sodium 2265.9 mg, Sugar 11.5 g
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