Best 2 Beefy Enchiladas Recipes
**Indulge in the tantalizing flavors of Mexican cuisine with our delectable Beefy Enchiladas recipe. This classic dish combines tender, slow-cooked beef, a savory enchilada sauce, and a blend of Mexican spices, all wrapped in warm corn tortillas. Each bite offers a harmonious balance of flavors and textures, leaving you craving more. Our recipe includes step-by-step instructions and helpful tips to ensure perfect enchiladas every time. Additionally, we present a collection of other enticing recipes, including vegetarian enchiladas, chicken enchiladas, and enchiladas verdes, each with its own unique twist. Whether you're a seasoned home cook or a novice in the kitchen, we guarantee that these enchilada recipes will become your go-to comfort food.**
Let's cook with our recipes!
BEEFY ENCHILADAS
This family favorite is a meal-in-one with salad or fruit. Tortilla chips are also good served with it.-Connie Shay, Kennewick, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5-6 servings.
Number Of Ingredients 14
Steps:
- In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13x9-in. baking pan. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350° for 30 minutes. Let stand a few minutes before serving.
Nutrition Facts : Calories 594 calories, Fat 29g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 9g fiber), Protein 37g protein.
BEEFY BEEF ENCHILADAS
I love to make this dish with leftover meatloaf from the night before. Using leftover meatloaf cuts some of the cook time, because I just have to reheat the meat. Plus it also helps with not wasting food. I have to make 2 baking dishes when any of my brothers are home.
Provided by Vanessa "Nikita" Milare
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 8
Steps:
- 1. first preheat the oven to 400F. In a large nonstick frying pan brown the meat. Then stir in 1/2 cup of the salsa & simmer about 5 mins. but stir occasionally. Then remove from the heat & stir in 1/2 cup of the cheese.
- 2. Next spread 1/4 cup o the remaining salsa into the bottom of a 13x9 inch baking dish. Then brush light both sides of the tortillas. Then stack 4 tortillas wraped in waxed paper. Microwave on high for about 20 sec or until warmed. Then spoon 1/3 cup of the meat mixture down the center of each tortilla & then roll up. Place then seam side down over the salsa in the dish. Then top with the remaining salsa & cover.
- 3. Then bake for about 20 mins or until heated. Top with the remaining cheese. Then bake uncovered for about 2 to 3 mins or until melted. Then top with the cilantro & serve.
Tips:
- Choose the right beef. For the best flavor, use a chuck roast or flank steak. These cuts are well-marbled and will become tender when cooked slowly.
- Cook the beef until it is fall-apart tender. This will ensure that the enchiladas are moist and flavorful.
- Use a flavorful enchilada sauce. There are many different recipes for enchilada sauce, so find one that you like and that complements the flavor of the beef.
- Don't overstuff the enchiladas. Otherwise, they will be difficult to roll and will fall apart when you bake them.
- Top the enchiladas with plenty of cheese. This will help to hold them together and will also add a delicious cheesy flavor.
- Bake the enchiladas until they are bubbly and golden brown. This will ensure that they are cooked through and that the cheese is melted and gooey.
Conclusion:
Beefy enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are also a great way to use up leftover beef. With a few simple tips, you can make beefy enchiladas that are sure to please everyone at your table.
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