Ground Beef Enchiladas With Red Sauce Recipes

EASY BEEF ENCHILADAS WITH CANNED RED SAUCE

Steps:

• Preheat oven to 375°F. Lightly spray 9x13 baking dish with cooking spray.
• In a non-stick skillet, brown the lean ground beef with chopped onion. Break up the beef into small pieces. Add salt and refried beans. Mix well to combine the beans with the beef. Set aside.
• Heat the oil in a separate skillet. Place each tortilla into the hot oil for a few seconds, turning to soften. Do not crisp the tortillas, you just want to lightly fry until soft. Repeat until all tortillas have been heated. Set aside.
• Place 1/2 cup of the red enchilada sauce in the bottom of your greased 9x13 baking dish.
• Place 1/4 cup of the beef mixture into the center of each tortilla. Top with 1 tbsp of shredded cheese. Roll up the tortilla and place seam side down in the baking sheet. Repeat with the rest of the tortillas.
• Pour the rest of the enchilada sauce over the top of the filled tortillas. Top with the remaining cheese.
• Bake uncovered for about 20 minutes until bubbly. Top with chopped green onion and fresh cilantro for garnish if desired.

BEEF ENCHILADAS WITH RED SAUCE

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.

GROUND BEEF ENCHILADAS WITH RED SAUCE

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.

BEEF ENCHILADAS WITH RED SAUCE

Steps:

• Put the steak in a deep frying pan and cover with water.
• Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.
• Meanwhile, put the dried chillies in a bowl and pour over the hot water.
• Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.
• Drain the steak and let it cool, reserving 1 cup of the cooking liquid.
• Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.
• Stir in the chili paste and the reserved cooking liquid from the beef.
• Tear one of the tortillas into small pieces and add it to the mixture.
• Bring to the boil, then lower the heat.
• Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
• Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.
• Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.
• Keep the enchiladas in a warmed dish until you have rolled them all.
• Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.
• Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.
• Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.
• Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.
• Serve at once with the salsa.

BEEF ENCHILADAS WITH SPICY RED SAUCE

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.

EASY BEEF ENCHILADAS

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.

ENCHILADAS WITH RED SAUCE

Steps:

• Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
• Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
• Add stewed tomatoes; stir well.
• Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
• Pour 1 1/2 cups red sauce into a 13x9" baking dish.
• Set aside. Wrap tortillas in aluminum foil.
• Heat at 350F for 12 to 15 minutes or until softened.
• Combine 1 cup chopped onion and 1 cup sliced olives.
• Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
• Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
• Repeat with remaining tortillas.
• Pour remaining 2 1/2 cups red sauce over tortillas.
• Cover and bake at 350F for 15 minutes.
• Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
• Top enchiladas with sour cream.
• Red Sauce:
• Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
• Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
• Cook over medium heat, stirring constantly, until smooth and thickened.

BEEF ENCHILADAS WITH RED SAUCE

Steps:

• Brown the ground beef until almost completely done. Add the garlic and onion and cook until softened. Drain. Add the salsa, 1 cup of the cheese, and 2 tablespoons of the enchilada sauce. Stir until the cheese is melted.
• In a separate pan, heat the oil. Add the flour to make a roux. Cook until bubbly (about 3 minutes).
• Add the remaining enchilada sauce, the whipping cream, and the cumin. Let cook until thickened (about 5 minutes), stirring frequently.
• Pour 1 cup of this sauce in a greased, 13x9" baking pan.
• Take the tortillas and place 3 tablespoons of the beef filling on the tortilla. Roll it into the traditional enchilada shape and place together in the pan with the rolled ends underneath. Pour the rest of the sauce over the rolled enchiladas.
• Cover the baking pan with foil and bake at 350 degrees for 30 minutes.
• Remove the foil and sprinkle with the remaining cheese.
• Bake, uncovered, for 5 to 10 minutes more.
• If desired, garnish each serving with the sour cream, olives, and/or green onions.

DELICIOUS GROUND BEEF ENCHILADAS WITH HOMEMADE SAUCE

Steps:

• Enchilada Sauce: In a medium saucepan heat butter, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder, cumin and garlic powder and cook for 30 seconds. Slowly add chicken broth and stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Add salt and adjust as desired. Sprinkle cheese over top of sauce and stir in until melted.
• Enchiladas: While enchilada sauce is simmering, brown ground beef and onion. Season with garlic powder, salt, pepper and Worchestershire sauce. Stir in 1-1/2 cups of the cheese.
• In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
• Dip tortillas in enchilada sauce, coating both sides (one at a time).
• Fill each tortilla with a large spoonful of meat mixture.
• Roll tortilla and place seam side down in pan. Continue until meat mixture is gone.
• Pour remaining enchilada sauce over tortillas and top with remaining cheese.
• Bake in 350 degree oven for 20 minutes. Allow to sit for 5 minutes before serving.
• Serve with desired garnishes.

BEEF ENCHILADAS WITH HOMEMADE SAUCE

Steps:

• Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
• Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
• Bake in the preheated oven until cheese is melted, about 20 minutes.