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
TIJUANA MANIAC BEEF ENCHILADAS
A change from chicken enchiladas. Be a maniac! Adjust the "maniac" ingredients to whatever you like(that's why it's called maniac); add the full cup of sour cream for creamier filling. Adults and kids love this!
Provided by Caroline Cooks
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Cook corn until tender and drain; set aside.
- In large heavy skillet, heat 2 tablespoons olive oil over MED-HI heat.
- Add meat and brown; add onions and peppers and cook until softened, but not browned.Drain, if needed.
- Reduce heat to MED and add taco seasoning; mix well.
- Stir in refried beans, rice, and sour cream; cook for about 10 minutes to heat through.
- Remove from heat.
- To assemble: Spoon about ½ cup meat mixture into bottom of well-greased casserole; spread.
- Spoon about 1 tablespoons of meat mixture into tortilla on one side; add spoonful of corn; and roll up.
- Place seam side down in casserole.
- Repeat with all tortillas; reserving about 1/2 cup meat sauce.
- If some corn is left-over, spread down one side of casserole, slightly covering about 1/2inch of one end of tortillas, spread remaining meat sauce down in a row beside the corn; next, add the salsa row; and then, the shredded cheese row.
- Cover with foil and bake for about 30-40 minutes or until bubbly.
- Remove foil; return to oven for 10 minutes to slight brown cheese.
- Serve on chopped onions, tomatoes and lettuce.
Nutrition Facts : Calories 674.9, Fat 34.2, SaturatedFat 17.2, Cholesterol 160.8, Sodium 991.2, Carbohydrate 41.3, Fiber 7.9, Sugar 3.4, Protein 50.8
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