Microwave Beef Cheese Enchiladas Recipes

MICROWAVE BEEF ENCHILADAS

Steps:

• Crumble ground beef into 2 quart casserole; add onion. Cover loosley and microwave on high 3 min.; stir.
• Cover and microwave until meat is firm, 2-3mins. Stir to break up meat; drain.
• Stir in cheese, sour cream, parsley, salt and pepper. Cover and reserve.
• Wrap 4 tortillas in damp cloth and microwave on high until softened, about 45 sec. Keep tortillas covered while working with the filling.
• Spoon about 1/3 cup filling in center of tortilla. Fold up.
• Place seam side down in oblong baking dish.
• Repeat with remaining tortillas.
• Prepare enchilada sauce.
• Enchilada Sauce:.
• Mix all ingredients, cover tightly and microwave on high to boiling, 4-6 min.; stir.
• Pour sauce over tortillas. Cover loosley and microwave on high until filling is hot, 7-9 minute.
• Garnish with shredded cheese. Enjoy!

MICROWAVE BEEF & CHEESE ENCHILADAS

Steps:

• Crumble beef into a 2-qt. microwave-safe dish; add onion. Microwave, covered, on high until beef is no longer pink, 2-3 minutes; drain. Stir in 1 cup cheese, 1/4 cup enchilada sauce and green chilies., Place about 1/2 cup beef mixture off center on each tortilla. Roll up and place in a greased 11x7-in. microwave-safe dish, seam side down. Top with remaining enchilada sauce., Microwave, covered, on high until heated through, 5-6 minutes. Sprinkle with remaining cheese. Cook, uncovered, until cheese is melted, 1-2 minutes longer. If desired, serve with lettuce and sour cream.

TEX-MEX BEEF AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
• While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
• Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

CHEESE AND BEEF ENCHILADAS

Steps:

• Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
• Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
• Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.