Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside. Spread beef filling on a tortilla; sprinkle with cheese and roll it up. Sprinkle cilantro over enchiladas before serving. Easy to adapt too. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray. Turkey and Black Bean Enchilada Casserole, Pressure-Cooker White Chile Chicken Enchilada Soup, Smoky Sweet Potato and Black Bean Enchiladas, Slow-Cooker Chicken Enchilada Stuffed Peppers, Slow-Cooker Green Chile Chicken Enchilada Pie, This Snowman Cheese Board Is the Best Idea for a Holiday Party Appetizer, Do Not Sell My Personal Information – CA Residents, 1 (6.8-ounce) package Spanish rice mix (or, 2 (10-ounce) cans enchilada sauce, divided, 1-2/3 cups shredded cheddar cheese, divided, Optional garnishes: Sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa and/or sliced black olives. 8 soft taco size tortillas (you can use corn or wheat depending on preference) Cilantro, chopped. You may not need all the sauce—you just need enough to coat the top without it spilling over on the sides to keep the tortillas from getting soggy. Heat oven to 375°F. Nutrient information is not available for all ingredients. Bake for 20 minutes or until bubbly. Our go-to cookware for making the filling is a cast-iron skillet ($31). We also love serving cheesy enchiladas with light salads, like a No-Fuss Avocado Onion Salad. Cover the container with plastic wrap and aluminum foil. Leftover enchiladas taste great, although they can get a little soggy as the tortillas continue to soak in moisture in the refrigerator. My visitors devoured the dish before I could take a photo. Perhaps it was the sour cream but something was off here. Add in a pinch of salt and pepper to taste, and that’s it. Home Recipes Ingredients Meat & Poultry Beef. 1/2 teaspoon salt. You can’t go wrong with sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa or sliced black olives. Congrats! 1 (6.8-ounce) package Spanish rice mix (or make your own Spanish rice) Preheat oven to 375 degrees and spray a 9x13 baking pan with spray. Easy Beef Enchiladas. Puree the mixture until it’s really smooth, adding some of the soaking liquid if you need to get things going. Drain any excess grease and add the taco seasoning, 1-1/4 cups of the enchilada sauce and the cooked rice. If it needs it, add a pinch of sugar at the end to amp up the sweetness. https://www.joyfulhealthyeats.com/the-ultimate-easy-beef-enchilada-recipe Beef enchiladas with savory enchilada sauce, beans, cheese, and veggies are an easy family favorite! Substitute white sauce for the enchilada sauce, if preferred. Since these enchiladas are stuffed with beef and rice, they’re perfectly filling as-is. Great for a group! Corn tortillas rather than flour. So simple, yet seriously so delicious! #bettyflippincrocker Place the filled tortillas, seam-side down, on the prepared baking dish. And I added an extra cup of grated cheddar. By Becky. Preheat the oven to 350. Mix in red enchilada sauce, chili powder, and salt. It’s packed full of flavor and is perfect for an easy dinner to feed the whole family. Otherwise, try traditional beef enchiladas with red sauce, mix it up with chicken and a creamy white sauce , or for a kid-friendly versionroll ‘em up in crescents. Let the enchiladas cool for at least 5 minutes before dishing them out with a spatula. If they’re not treated correctly, they can fall apart or become soggy in the sauce. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Your daily values may be higher or lower depending on your calorie needs. Super simple and super good! It’s best to reheat them in a 350° F oven or a toaster oven to help crisp up the edges. Mix … If you make this beef enchilada recipe, prepare a double batch, so you can have another super easy dinner for later. Stir in beef, garlic, and chile … Each enchilada contains about 415 calories, 46 grams of carbohydrates, 20 grams of protein and 17 grams of fat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. After years of working in professional kitchens, Lindsay traded her knives in for the pen. It’s ground from lean sirloin, so it won’t exude as much fat and grease as it cooks. this link is to an external site that may or may not meet accessibility guidelines. lean ground beef. For corn tortillas, it’s really important to fry the tortillas before filling them. Everything you love about beef enchiladas, in a casserole form! Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Beef Enchilada Casserole. The enchiladas will be nestled right next to each other, and that’s okay. Preheat the oven to 350 degrees F (175 degrees C). Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13x9-in. We recommend using the more pliable, easier-to-work-with flour tortillas. Add some down the center of each tortilla, roll them up, and line them up in a baking pan. In … If you find yourself missing the beans in this dish, you can heat up a can of black beans or try making your own with a batch of our Cantina Pinto Beans. https://www.food.com/recipe/easy-enchiladas-beef-or-chicken-29884 In a large skillet over medium heat cook the ground beef with onion and garlic until no longer pink; … We like to sauce our enchiladas by coating the bottom of the casserole dish with a layer of enchilada sauce and putting the sauce inside the rolled tortillas. Place four stemmed and seeded guajillo chilies in a saucepan with two cups of chicken stock. These beef enchiladas are so easy to make! Bake the enchiladas, uncovered, for about 20 to 25 minutes, until the cheese is melted. When done, pour enchilada sauce over the Enchiladas, top with more cheese, cover, and bake for 10 minutes. Beef Enchilada Recipes Classic beef enchiladas are always a good idea—especially when they come with a side of refried beans, seasoned sour cream and fresh avocado. Instructions. Easy Cheesy Beef Enchiladas. Place half of the tortillas in the bottom of the prepared dish, tearing them apart as needed to cover … Serve them with a pineapple margarita and a slice of key lime pie. Preheat the oven to 350° F and spread 1/4 cup of the enchilada sauce over the bottom of a 13×9 baking dish. Nothing beats homemade beef enchiladas for taco night. A microwave will certainly work in a pinch, but the reheated enchiladas will definitely be very soft. This super easy dinner recipe is pieced together with seasoned ground beef, shredded cheese and enchilada sauce. Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Preparation. Corn tortillas are the traditional standard for enchiladas, but we find them difficult to work with. Percent Daily Values are based on a 2,000 calorie diet. Pour extra red sauce over enchiladas. Ingredients: 1 pound lean ground beef. To fill the enchiladas, spoon about 2/3 cup of the beef mixture down the center of each tortilla. With some smart substitutions, this recipe can easily be adapted for low-calorie diets. When all the tortillas are filled and placed in the dish, pour just enough of the remaining sauce on top of the enchiladas. The filling is quick and easy – ground beef, onions, and taco seasoning that have been quickly browned in a skillet and a little shredded cheese. Ingredients 2 pounds ground beef ¼ cup chopped onion 2 cups shredded Cheddar cheese, divided ½ cup sour cream 1 tablespoon taco seasoning 1 pinch salt and ground black pepper to taste 2 ½ cups red enchilada sauce 1 ½ teaspoons chili powder cooking spray 1 (10 ounce) package flour tortillas 1 … Top the mixture with the remaining sauce and cheese. In a medium skillet, cook beef over medium high heat until no longer pink. In a medium bowl, mix together the shredded beef, green chilies, corn, and 1/2 cup enchilada sauce. Prepare the enchilada sauce according to package directions. Place in the baking dish, seam side down. Info. Good basic recipe with a few adjustments. Taste of Home is America's #1 cooking magazine. I've made this a few times. From vegetarian enchiladas to mini muffin-tin enchiladas to a fun twist on soup, we’ve got every enchilada recipe you could ever need. While the rice is cooking, heat a large skillet over medium heat. Pour 1/4 cup of the sauce into the … Repeat with the remaining tortillas. When it’s hot enough to bubble, add one tortilla at a time. Sunny Anderson walks us through making her easy, beefy, cheesy enchilada casserole. These freeze great! If you want to amp up the spice, you can also add red chili flakes or ground cayenne. Store-bought sauce makes it easy to put dinner on the table in a flash, but homemade enchilada sauce is surprisingly easy to make. https://www.food.com/recipe/easiest-beef-enchiladas-ever-17586 To finish, we pour just enough sauce just over the top of the enchiladas to coat the tortillas. I didn't add the olives or black beans, but maybe when I make these again. Hope you enjoy! Bring the mixture to a boil and remove the pot from the heat. To reduce the carbohydrates, try using cauliflower rice instead of white rice. This is recipe is easy to prepare and is hard to mess up, so it's a good fit for my basic cooking skills. Cook them for 10 seconds on each side before transferring them to a paper towel to drain and cool. Drain fat and stir in the taco … 1 4 oz can green chilies (optional) 3 cups Mexican blend cheese, divided. Spray a 9x13-inch casserole dish with cooking spray. The best way to store leftover enchiladas is in the freezer. Serve them along with some Mexican rice, everyone will come back for seconds.. These enchiladas have a ton of filling, and they’ll weigh down a plastic spatula. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. We also recommend picking up a heavy-duty spatula ($5). Looking for something simple that you can make with a handful of pantry staples? Spray an 8-inch, 2-quart baking dish with cooking spray. Yum! Water will also work, but chicken stock is more flavorful. Add comma separated list of ingredients to exclude from recipe. Try using lean ground turkey instead of ground beef. When the enchiladas are completely cooled, scoop the enchiladas into a freezer-safe or an aluminum foil container. You get layers of meat, beans, cheese, TOSTITOS® Cantina Thin and Crispy Tortilla chips and a fantastic homemade enchilada sauce! We like to whip up a batch on the weekend and store it in the refrigerator or freezer for later use. I forgot the sour cream and black beans and the dish was delicious without it. Top each enchilada with the garnishes of choice. Ground beef enchiladas are quick and easy but don’t be afraid to experiment with shredded pork or leftover baked chicken breasts! ½ cup onion, diced. Wrapping the tortillas in a damp towel and microwaving them until warm will get you by just fine. While you could certainly make all of the ingredients from scratch, we use packaged Spanish rice and an envelope of taco seasoning as a shortcut. I added an extra cup of enchilada sauce (so easy to make - a roux with chili powder mixed in). Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. And I added an extra cup of grated cheddar. I forgot the sour cream and black beans and the dish was delicious without it. The last time I used barb-b-que baked beans to see what it would be like. This Beef Enchiladas recipe is a family favorite with a zesty ground beef filling wrapped in corn tortillas and baked until bubbly! Then, pull out the blender. Simple Perfect Enchiladas Recipe | Ree Drummond | Food Network Simple and quick beef enchiladas. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Top with remaining cheddar cheese. Remove cover and continue to bake for 10 more minutes. I used my Homemade Taco Seasoning to make my seasoned ground beef mixture along with a little diced onion. The oil will protect the delicate corn from absorbing too much sauce. Combine the ingredients, seal them tightly in a jar and you’ll have premade taco seasoning for a year. When you’re ready to eat, thaw the enchiladas in the refrigerator overnight and bake them in the oven. Heat an inch of fryer oil in a large skillet. 675 calories; protein 33.5g 67% DV; carbohydrates 33.9g 11% DV; fat 45.1g 69% DV; cholesterol 134.1mg 45% DV; sodium 981.4mg 39% DV. To freeze individual enchiladas, freeze the sauce on the side and wrap each enchilada tightly in plastic wrap before wrapping them in aluminum foil. The flavors were very good! Add comma separated list of ingredients to include in recipe. https://www.campbells.com/kitchen/recipes/easy-beef-enchiladas Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. You really don’t need any side dishes, but we usually make one anyway. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Strain the mixture through a fine-mesh strainer into a small saucepan and cook it over medium heat for about 10 minutes, until it’s as thick as tomato paste. 5 stars for sure! This recipe for easy beef enchiladas is it. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Roll up and place, seam down, in baking pan. Will have this a couple of times a month. Wife and I loved it. https://www.yummly.com/recipe/Easy-Ground-Beef-Enchiladas-9085200 Left them off. Try whipping up some vegetable side dishes, like this one-pan Mexican Street Corn Bake. Since it’s oven-safe, you could also clean out the skillet after browning the beef and use it to bake the filled enchiladas, turning this recipe into a one-pan meal. Drain off grease. cans Old El Paso™ … I added an extra cup of enchilada sauce (so easy to make - a roux with chili powder mixed in). This is a partnered post with Mirum. In a skillet over medium heat, saute onions until almost translucent. Season the sauce with salt and pepper, to taste. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Add a tablespoon of cheese and roll the tortillas closed. Information is not currently available for this nutrient. She starts with red sauce by adding tomato paste to a pan with onions, salt and olive oil. 1 lb. Roll tortillas up and place in the casserole dish, seam-side down. Start by preparing the rice mix according to the package directions. Red enchilada sauce starts with rehydrating dried chilies. Allrecipes is part of the Meredith Food Group. Serve with a green salad or beans and rice. All you need to make homemade taco seasoning is a tablespoon of chili powder, a teaspoon each of smoked paprika, garlic powder and ground cumin, and a half teaspoon of oregano and onion powder. 1 28 oz can red enchilada sauce. 3/4 cup chopped onions. For the ground beef, we recommend 90/10 ground beef. Don't like olives. 2 (10-oz.) Finally, the most important question of the day: What are the best tortillas to use for enchiladas? When they’re all heated, fill and roll as normal. With just four ingredients and under an hour from start to finish, these cheesy, beefy, saucy enchiladas are a cinch to make, always a hit! Instructions. Sorry but I didn't care for this recipe. Amount is based on available nutrient data. Preparing the fillings for enchiladas is a two-step process: Cook the rice, then use it to create the beefy filling. Then, add the strained soaking liquid and simmer for an additional 10 minutes. No gift befits the food-obsessed people in your life like a cookbook. Add the softened chilies, a couple of cloves of peeled garlic, a 28-ounce can of fire-roasted diced tomatoes and a pinch of ground cumin and kosher salt. Repeat until pan is filled. And investing in a gorgeous ceramic baking dish ($70) creates a stellar tableside presentation. baking dishes. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. 2 garlic cloves, minced. Easy Beef Enchiladas with tender ground meat, cheesy goodness, and a quick enchilada sauce is your recipe Corn tortillas rather than flour. This is also great with leftover chicken, shredded beef or turkey. Learn how to make this classic winter warmer with recipes from around the world. 1/8 teaspoon pepper. Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. 1 pinch salt and ground black pepper to taste, 1 (15 ounce) can black beans, rinsed and drained (Optional), 1 (6 ounce) can sliced black olives, drained (Optional). You saved Easy Beef Enchiladas to your. Editor’s Tip: To make this recipe gluten-free, feel free to swap in corn tortillas. Spread 1/2 cup of enchilada sauce into the bottom of a 9 x 13 baking dish. This meal is simple, easy to make, and … Good basic recipe with a few adjustments. 1 (4.5-oz.) Sprinkle remaining cheese over the top. can Old El Paso™ Chopped Green Chiles. Spoon any leftover sauce, black beans, and olives over the tortillas. Heat a large skillet over medium-high heat. 5-Ingredient Beef Enchilada Casserole Recipe - Pillsbury.com Easy Cheesy Beefy Enchiladas have been a go-to family favorite for almost two decades. Cover the pot and let it sit for 15 minutes to let the chilies soften. Cook the beef until it’s no longer pink. The best way to keep your enchiladas from becoming soggy is to avoid coating tortillas with too much sauce. Strain the soaking liquid through a fine-mesh strainer and set aside. Warm tortillas in the microwave for about 1 minute. You don’t need a ton of equipment to make enchiladas. My visitors devoured the dish before I could take a photo. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.
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