BEEF ENCHILADAS WITH SPICY RED SAUCE
Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.
Provided by Vickie Boozer
Categories World Cuisine Recipes Latin American Mexican
Time 2h35m
Yield 4
Number Of Ingredients 26
Steps:
- To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
- Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
- While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
- Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
- Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.
Nutrition Facts : Calories 828.9 calories, Carbohydrate 58.4 g, Cholesterol 145.8 mg, Fat 46.9 g, Fiber 7.3 g, Protein 45.2 g, SaturatedFat 24.2 g, Sodium 2485.6 mg, Sugar 11.2 g
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
BEEF ENCHILADAS WITH RED SAUCE
This recipe was handed down to me from my Mother, LaNelle who received it from my Grandma Laura (my Daddy's Mother). This is one of the first entrees I learned to make as a teenager. Over the years I have tweaked the recipe a little, but overall it is pretty much the same. My friends and family request this the most - I am known for my enchiladas. This is a classic Tex-Mex recipe.
Provided by LolaB
Categories < 4 Hours
Time 1h10m
Yield 14-15 enchiladas, 7-8 serving(s)
Number Of Ingredients 16
Steps:
- For the Sauce: Melt butter in bottom of large sauce pan, add diced onion and bell pepper, cook on medium heat until onions are translucent. If using fresh garlic cloves, add the two minced garlic cloves after onions are cooked. Stir the flour into butter/onion mixture stir for two minutes. Add in the tomato sauce, mix thoroughly with whisk (mixture will thicken quickly). After adding tomato sauce, slowly add in the water and continue to stir until the sauce is smooth. Begin to add the dry spices; 4 heaping tablespoons chili powder, ¼ teaspoons cayenne pepper, ½ teaspoons black pepper and the garlic powder if you did not add in garlic cloves. Stir and let simmer several minutes, taste sauce for any addition of salt if necessary. Start with 1 teaspoons additions until adjusted. If using sauce right away - allow to simmer for 15 additional minutes. Enchilada Sauce recipe makes approximately 4 cups of sauce.
- To put enchiladas together: Heat vegetable oil in small skillet on medium/low to medium heat. Cook tortillas in oil for approximately 5-7 seconds, until tortillas are softened. Remove tortillas from hot oil with tongs onto paper towels to drain. Once tortillas are cool enough to handle, fill with heaping tablespoons of cooked, drained, ground meat and sprinkle with shredded cheese. Roll up tortilla, place seem side down into 9 x 13 casserole dish; continue rolling tortillas until pan is full. Pour enchilada sauce over filled tortillas, sprinkle with remaining cheese, and bake in 350° oven for 25 minutes or until bubbly around edges.
Nutrition Facts : Calories 846.6, Fat 68.9, SaturatedFat 20.6, Cholesterol 101.1, Sodium 1173.1, Carbohydrate 35.7, Fiber 5.9, Sugar 5.2, Protein 25
GROUND BEEF ENCHILADAS WITH RED SAUCE
I dont like the store bought red enchilada sauce, so I make my own. You can use any beans you like, black, pinto, chili or kidney. I have also left the beans out, and spread the tortilla with refried beans before adding the beef mixture. Either way is great. I like to make the sauce and beef mixture the night before, then all I have to do is assemble and bake, and its super easy. This recipe freezes well. Sometimes I like to make a double batch of the sauce, and freeze for later use.
Provided by Megans Mommy
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Add the onion and garlic to a large saucepan with the olive oil. Saute 5 minutes. Add the green chilis, tomato sauce, tomato paste, water, chili powder, cayenne, cumin, pepper and salt. Bring to a low boil and simmer covered for 30 minutes. Let cool to room temperature.
- Saute with the ground beef and onion until cooked through. Drain. Add the beans to the beef mixture. Add 2/3 cup of the enchilada sauce to the beef mixture and stir.
- To each tortilla, add 1/2 cup ground beef mixture.
- In a 9x13 pan, add 1 cup enchilada sauce. Put the filled torillas in the baking dish seam side down. Pour the remaining sauce over the tortillas.
- Bake in an oven at 350 degrees for 20 minutes covered with foil. Remove the foil and top with shredded cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted. Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 1436, Fat 62.2, SaturatedFat 24.1, Cholesterol 136.4, Sodium 3233.8, Carbohydrate 158.1, Fiber 17.8, Sugar 20.3, Protein 63.8
EASY BEEF ENCHILADAS
With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 0 g, TransFat 2 g
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