Steak Enchilada Soup Recipes

BEEF ENCHILADA SOUP

Steps:

• Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
• Saute until onions are clear.
• Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
• Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
• Serve with shredded cheese and sour cream.

STEAK ENCHILADA SOUP

Steps:

• Combine all of the ingredients together ( except steaks, cream & cilantro) in a crock pot.
• Nestle the whole steaks in the mixture.
• Cook on low for 6-7 hours.
• Remove steaks from the crock pot and shred with 2 forks. Return to the crock pot and cook an additional hour.
• Turn the heat of and add the cream & cilantro. Stir to combine.
• Garnish with crumbled cojita cheese, cilantro, tortilla strips, sour cream & avacado slices.

FLANK STEAK ENCHILADAS

Steps:

• Heat 1 Tbsp. oil in medium saucepan on medium-high heat. Add half each of the onions and garlic; cook and stir 5 min. or until tender. Stir in enchilada sauce, broth, chili powder, basil and cumin; simmer on medium-low heat 10 min., stirring occasionally.
• Add remaining oil to large skillet; heat on medium-high heat. Add remaining onions and garlic; cook and stir 5 min. or until tender. Stir in meat, chilies and 3/4 cup of the enchilada sauce mixture; simmer 10 to 15 min. or until thickened, stirring occasionally.
• Heat oven to 375°F. Spread 1/2 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish. Heat tortillas, 1 at a time, in skillet on medium heat 15 sec. or until warmed, turning frequently.
• Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in prepared dish. Cover with remaining enchilada sauce mixture.
• Bake 10 min. Sprinkle with cheese; bake 3 to 5 min. or until cheese is melted and enchiladas are heated through.

ENCHILADA SOUP

Steps:

• In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
• Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
• (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
• To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
• ENJOY ~V.

LEFTOVER STEAK ENCHILADAS

Steps:

• Coat a 9 X 9 baking dish with cooking spray and set aside.
• Coat a medium sized skillet with cooking spray and saute onions until softened.
• Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup).
• Cook until mixture is thickened.
• Add corn kernals and 1 cup of cheese and mix well.
• Spoon 1/4 of the mixture into the center of each tortilla and roll up.
• Place enchiladas seam side down in the prepared baking dish.
• Preheat oven to 350ºF.
• Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.
• Bake for 15 - 20 minutes or until bubbly.
• Note: These can be frozen ahead by preparing the enchiladas through #7, bagging in a kit, the sauce in one bag, enchiladas separate, and cheese topping.
• If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.

ENCHILADA SOUP

Steps:

• Cube steak and brown.
• Add garlic and onions and sauté in olive oil until onions are slightly transparent.
• Add remaining ingredients and simmer for at least 20 minutes. The longer you simmer it, the better it will taste.
• Top with sour cream, shredded cheese, Fritos or tortilla chips (optional).