Best 6 Hearty Beef Enchilada Recipes

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**Indulge in a Culinary Journey with Hearty Beef Enchiladas: A Symphony of Flavors Awaits**

Prepare to tantalize your taste buds with a delectable dish that embodies the essence of Mexican cuisine: hearty beef enchiladas. These culinary creations are a harmonious blend of savory ground beef, a medley of aromatic spices, and a rich, flavorful enchilada sauce, all enveloped in tender tortillas. Each bite takes you on a journey through a symphony of flavors, leaving you craving more. Discover the art of crafting these enchiladas with our comprehensive guide, featuring step-by-step instructions and a treasure trove of additional recipes that cater to diverse dietary preferences and culinary desires. Embark on this culinary adventure and let your kitchen transform into a haven of mouthwatering aromas and unforgettable tastes.

Check out the recipes below so you can choose the best recipe for yourself!

HEARTY BEEF ENCHILADA



Hearty Beef Enchilada image

Created by my daughter, this spicy, meaty and cheesy casserole is great for a get-together with family and friends. I make it frequently for potlucks.-Marina Castle, North Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 10 servings.

Number Of Ingredients 16

1-1/2 pounds lean ground beef (90% lean)
1 small onion, chopped
1 garlic clove, minced
1 envelope taco seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
9 corn tortillas (6 inches)
1/2 cup chicken broth
1/2 cup tomato sauce
1 can (10 ounces) enchilada sauce
1-1/2 cups shredded cheddar cheese
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1 can (2-1/4 ounces) chopped ripe olives, drained
Optional ingredients: Sour cream and avocado slices

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, salt and pepper., In a greased 5-qt. slow cooker, layer three tortillas, beef mixture, broth, tomato sauce and enchilada sauce; sprinkle with 1/2 cup cheese. Add three tortillas, beans, Mexicorn, green chilies, half of the olives and 1/2 cup cheese. Top with remaining tortillas, cheese and olives., Cover and cook on low for 6-7 hours. Serve with sour cream and avocado if desired.

Nutrition Facts :

HEARTY BEEF ENCHILADAS



Hearty Beef Enchiladas image

Since this recipe fills four 13-inch x 9-inch baking dishes, it's perfect for feeding a gang. I set out small bowls of shredded cheddar cheese, diced onions and diced tomatoes so folks can add their own garnishes. -Richard Clements, San Dimas, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 28 servings.

Number Of Ingredients 9

4 pounds ground beef
4 medium onions, chopped
4 cans (16 ounces each) chili beans, undrained
4 cans (10 ounces each) enchilada sauce, divided
1 jar (16 ounces) salsa, divided
Canola oil
28 corn or flour tortillas (8 inches)
4 cups shredded cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained

Steps:

  • In a stock pot, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup salsa; set aside. , In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels., Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four greased 13x9-in. baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 340 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 555mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

HEARTY BEEF AND CHEESE ENCHILADAS



Hearty Beef and Cheese Enchiladas image

My husband loves his food extra-cheesy, so I can never put too much cheese over the top of these enchiladas! You can set out small bowls of diced onions and tomatoes so folks can add their own garnishes. -Joylyn Trickel

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 7 enchiladas.

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) chili beans, undrained
1 can (10 ounces) enchilada sauce, divided
1/2 cup salsa, divided
Canola oil
7 corn or flour tortillas (8 inches)
1 cup shredded cheddar cheese
2 tablespoons sliced ripe olives

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa; set aside. , In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels., Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in an 11x7-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts :

HEARTY GROUND BEEF ENCHILADAS RECIPE



Hearty Ground Beef Enchiladas Recipe image

These Hearty Ground Beef Enchiladas are my go-to recipe on busy nights. I always have the ingredients on hand for beef enchiladas, and I make them extra filling by adding beans to the mixture.

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 8

2 pounds lean ground beef
2 onions (chopped)
32 ounces chili beans (2 (16 oz cans) Do not drain)
20 ounces red enchilada sauce (2 (10 oz cans))
1 cup salsa (divided)
16 flour tortillas (10 inch size)
2 cups shredded cheddar cheese
2.25 ounces sliced olives (1 can)

Steps:

  • Heat oven to 350 degrees.
  • In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
  • Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
  • Top each tortilla with 2/3 cup beef mixture.
  • Roll up and place seam side down in two greased 9 x 13 inch baking dishes (8 enchiladas per pan).
  • Drizzle with the other can of enchilada sauce and remaining salsa.
  • Sprinkle with cheese and olives.
  • Bake uncovered for 20-25 minutes.

Nutrition Facts : Calories 310 kcal, Carbohydrate 31 g, Protein 22 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1226 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

EASY BEEF ENCHILADAS



Easy Beef Enchiladas image

These beef enchiladas are so easy to make! Hope you enjoy!

Provided by Meranda

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 8

Number Of Ingredients 12

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 (15 ounce) can black beans, rinsed and drained
1 (6 ounce) can sliced black olives, drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
  • Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
  • Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g

BEEF ENCHILADAS



Beef Enchiladas image

Filled with a savory, spicy filling and topped with a store-bought sauce, these easy beef enchiladas are perfect for Taco Tuesday or any night.

Categories     Cinco de Mayo     winter     comfort food     main dish     meat

Time 50m

Yield 6-8 servings

Number Of Ingredients 16

2 10-oz. cans enchilada sauce (about 2 cups)
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. smoked paprika
1/2 tsp. ground black pepper
1 tbsp. olive oil
1 small white onion, chopped
4 garlic cloves, minced
1 1/2 lb. lean ground beef
1 4-oz. can diced green chiles, drained
8 8-inch flour tortillas
2 c. shredded sharp cheddar cheese
Thinly sliced red onion, for garnish
Chopped fresh cilantro, for garnish
Sour cream, for serving

Steps:

  • Add the enchilada sauce to a small saucepan. In a small bowl, combine the salt, cumin, chili powder, smoked paprika, and pepper. Add 1/2 teaspoon of the spice mixture to the enchilada sauce (reserve the remaining spice mix for the beef). Bring the sauce a simmer over medium heat; Remove from the heat and set aside.
  • In a large skillet, heat the oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the beef and the remaining spice blend. Cook, stirring often, until the beef is browned and crumbly, about 8 minutes. Stir in the green chiles and 1/2 cup of the warmed enchilada sauce; cook 2 minutes more. Remove from the heat, and let cool slightly.
  • Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds on high to soften. Leave the paper towel over top of them to keep them moist and pliable.
  • Preheat the oven to 375°. Spoon 1/2 cup of the warmed enchilada sauce into the bottom of a 13x9-inch baking dish. Working with one tortilla at a time, spoon 1/2 cup of the beef mixture down the center of a tortilla; sprinkle with 2 tablespoons cheese. Roll the tortilla up to enclose the filling, and place in the baking dish seam-side down. Repeat with the remaining tortillas and filling. Spoon the remaining sauce over the enchiladas. Top with the remaining 1 cup cheese.
  • Bake until the cheese is golden and bubbly and the tortillas are toasted, 20 to 25 minutes. Let cool 10 minutes; top with red onion and cilantro just before serving with sour cream, if you like.

Tips:

  • Choose the right beef. For the best flavor and texture, use a chuck roast or flank steak. These cuts of beef are well-marbled and will become tender when cooked slowly.
  • Brown the beef before cooking. This will help to develop the flavor and create a nice crust.
  • Use a flavorful sauce. The sauce is what will really make your enchiladas sing. Choose a sauce that is packed with flavor, such as a traditional red sauce or a creamy green sauce.
  • Don't overfill the enchiladas. You want to be able to roll them up without them bursting. Aim for about 1/2 cup of filling per enchilada.
  • Bake until the cheese is melted and bubbly. This will ensure that your enchiladas are cooked through and delicious.
  • Serve with your favorite toppings. Some popular toppings for enchiladas include sour cream, guacamole, salsa, and cilantro.

Conclusion:

Hearty beef enchiladas are a delicious and satisfying meal that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make the best beef enchiladas ever. So next time you're looking for a tasty and easy meal, give this recipe a try. You won't be disappointed.

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