Michelles Mexican Beef Enchiladas Recipes

BEEF ENCHILADAS RECIPE BY TASTY

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!

MEXICAN BEEF ENCHILADAS

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.

MICHELLE'S MEXICAN BEEF ENCHILADAS

Steps:

• Preparing the Meat.
• Place ground beef in skillet and brown all the way.
• Add the water and fill just until the meat is covered by the water, add in cumin, four slices of the bell pepper, cut about four rings from the onion and add in, garlic salt, salt, pepper, 1/2 can of tomato sauce only, and serrano peppers.
• Cover the pan and let cook for 20-30 minutes until most of the water has evaporated and the onion and bell peppers are cooked and soft. The longer it cooks the better the meat will taste.
• Preparing the tortillas.
• While the meat is cooking you can begin preparing the tortillas for the enchiladas.
• In a small skillet pour about 2 tablespoons oil and heat on medium, place in 1 corn tortilla at a time for about 5 seconds on each side, the idea is just to get them wet and soft.
• Make sure to have a plate covered with a napkin on the bottom close to the stove, upon removing the tortilla place on top of the plate, the napkin on the bottom will absorb the extra oil. Keep repeating this until you are done with the tortillas and stack them on top of each other.
• Let cool until the meat is done.
• Preparing the Enchilada.
• Heat up the chili until it is hot.
• In a deep baking pan (13") place tortilla, fill with about 1 tablespoon of meat and roll the tortilla into a little taco, repeat process until you are done with all the meat and tortillas. Fill to your desire and for those of you who don't like meat just replace meat with grated cheese. Make sure to fill the entire bottom of the pan.
• Once the bottom is filled with the rolled tacos pour chili on top of them until every single one is covered and soaking with chili.
• Next add grated cheese on top of the chili enchilada and again make sure to cover entire bottom layer . Begin stacking the rest of the tacos on top of the first layer and repeat process until you are done.
• Next place the baking pan/tray in the oven for 10-15 minutes until the cheese is melted on top.
• Let cool and begin serving enjoy!

MICHELLE_MY_BELLE'S ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Cook rice as per directions and set aside.
• Mix up cheeses and split in half - place one of the halves in large mixing bowl.
• Fry up ground beef in large skilled with onion and garlic powder - drain.
• Add water and taco seasoning - heat to boil.
• Reduce and simmer uncovered for 15 minutes.
• Mix ground beef and rice into the large mixing bowl with cheese.
• Add 1 cup of salsa into the meat mixture and stir.
• Take large casserole dish and spread 1/2 cup salsa on the bottom.
• Fill each tortilla with 3-4 tablespoons of meat mixture (if you omitted rice stay more towards 2-3).
• Roll up tortillas and place seam side down in casserole dish.
• Put remaining salsa (whatever amount you prefer) on top of tortillas and top with reserved cheese.
• Bake for 10-15 minutes, until cheese on top is melted.

BEST BEEF ENCHILADAS

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.

AUTHENTIC BEEF ENCHILADAS

Steps:

• In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
• In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
• Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
• Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
• In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
• As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
• Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
• Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
• Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
• Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
• Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
• Makes: 6 servings.