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.
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
BEEF ENCHILADAS
Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- Mix together Spice Mix ingredients. Set aside.
Nutrition Facts : ServingSize 608 g, Calories 649 kcal, Carbohydrate 55.3 g, Protein 45.6 g, Fat 28.6 g, SaturatedFat 10.3 g, Cholesterol 116 mg, Sodium 1237 mg, Fiber 13.4 g, Sugar 5.7 g
GARLIC BEEF ENCHILADAS
Enchiladas with a unique garlic flair, unlike any other enchilada I have ever tasted. The house smells WONDERFUL when these are baking. Although they do take some time to prepare, the work is definitely worth the reward! The ingredients are mostly things that you probably already have stocked in the cupboard. (Cook time includes stovetop and baking times)
Provided by Manda
Categories Poultry
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In saucepan, cook beef or turkey and onion until browned; drain.
- Add flour and seasonings.
- Mix well.
- Stir in tomatoes and bring to boil.
- Reduce heat, cover, and simmer 15 minutes.
- In another saucepan, saute garlic in butter.
- Stir in flour until blended.
- Gradually stir in broth and bring to boil.
- Cook and stir for 2 minutes until bubbly.
- Stir in tomato sauce and seasonings and heat through.
- Pour 1 1/2 cup sauce in 13x9 inch pan.
- Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
- Roll up tightly and place seam side-down over sauce in pan.
- Repeat with remaining tortillas and top all with remaining sauce.
- Cover with foil and bake at 350 degrees for 30-35 minutes.
- Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.
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
BEEF ENCHILADAS RECIPE BY TASTY
Enchiladas, anyone? Seasoned ground beef and black beans are rolled in tortillas, then baked with enchilada sauce and shredded Mexican cheese for a melty, saucy meal that's bound to become a weeknight favorite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
- Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
- Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
- Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
- Bake until the cheese has melted, about 10 minutes.
- Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 984 calories, Carbohydrate 79 grams, Fat 46 grams, Fiber 11 grams, Protein 58 grams, Sugar 11 grams
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Cuisine Mexican, Tex-MexTotal Time 1 hr 10 minsCategory DinnerCalories 693 per serving
- Tenderize the Meat: In a medium bowl, combine the beef, baking soda, and salt. Mash with your hands until evenly combined and let sit on the counter for at least 20 minutes.
- Make the Sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate.
- Add the onion, jalapeño pepper, and garlic to the skillet and cook, stirring frequently, until the onion is softened, 3 to 4 minutes. Do not brown; reduce the heat if necessary. Add the chili powder, cumin, oregano, and flour; cook, stirring constantly, for 1 minute more. Add the tomato sauce, then gradually pour in the chicken broth, stirring to combine. Add the beef and bring to a boil, then reduce the heat and vigorously simmer until the sauce is thickened, 12 to 14 minutes. Taste and adjust the seasoning, if necessary. (The sauce may taste a bit spicy; it will mellow out when combined with the cheese and tortillas.)
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- Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat and simmer for 15 minutes.
- Preheat oven to 350. In a medium 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 the broth. Bring sauce to a boil and stir about 2 minutes until thickened.
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