Best 3 Steak Enchilada Soup Recipes
Indulge in a culinary journey with our tantalizing Steak Enchilada Soup, a symphony of flavors that will tantalize your taste buds and warm your soul. This delectable soup boasts tender steak, enveloped in a rich and flavorful enchilada sauce, complemented by a medley of vegetables and punctuated by the zesty tang of diced tomatoes and green chilies. Simmered to perfection, this hearty soup is a delightful harmony of textures and tastes that will transport you to the vibrant streets of Mexico.
Our comprehensive guide features a collection of three distinct Steak Enchilada Soup recipes, each offering a unique twist on this classic dish. Dive into the classic Steak Enchilada Soup recipe, a timeless delight that showcases the essence of this beloved soup. For those seeking a touch of spice, the Spicy Steak Enchilada Soup recipe infuses a fiery kick, sure to ignite your senses. And for a vegetarian twist, the Vegetarian Steak Enchilada Soup recipe reimagines this classic dish with hearty plant-based ingredients, delivering a symphony of flavors that will satisfy vegetarians and meat-lovers alike.
LEFTOVER STEAK ENCHILADAS
We had a little steak left over and since it wasn't big enough for the whole family I came up with these :)
Provided by TishT
Categories Steak
Time 40m
Yield 4 large enchiladas, 4 serving(s)
Number Of Ingredients 9
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.
BEEF ENCHILADAS I
Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.
Provided by sal
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
- Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
- Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
- Bake 30 minutes in the preheated oven, or until hot and bubbly.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 44.9 g, Cholesterol 89.4 mg, Fat 27.7 g, Fiber 8.4 g, Protein 32.2 g, SaturatedFat 14.5 g, Sodium 2265.9 mg, Sugar 11.5 g
STEAK ENCHILADA SOUP
All of the components of a steak enchilada in a savory broth. You can control the heat in the recipe depending on the type of Rotel tomatoes you use, the type of taco seasoning you add & the Enchilada sauce that you settle on. It can be as mild or as spicy as you like.
Provided by jessgalland
Categories Steak
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 279.6, Fat 6.3, SaturatedFat 3.2, Cholesterol 21.6, Sodium 2072.8, Carbohydrate 43.4, Fiber 11.3, Sugar 6, Protein 15.5
Tips:
- Prep your ingredients efficiently: Chop your veggies and mince your garlic in advance to make the cooking process smoother.
- Choose high-quality steak: Opt for tender cuts of steak like flank, skirt, or sirloin for the best flavor and texture.
- Don't overcrowd the pan: When searing the steak, ensure it's in a single layer to achieve a nice sear.
- Don't skip the resting time: Allow the steak to rest after cooking to redistribute the juices for a more flavorful and tender result.
- Make a flavorful broth: Simmer the steak bones or leftover steak trimmings with aromatics to create a rich and flavorful broth for the soup.
- Customize the soup to your taste: Adjust the level of spice by adding more or less chili powder or chipotle peppers. You can also add other vegetables like corn or bell peppers to your liking.
- Garnish with fresh ingredients: Before serving, top the soup with fresh cilantro, sour cream, and shredded cheese for an extra layer of flavor and color.
Conclusion:
This hearty and flavorful Steak Enchilada Soup is a delightful fusion of Mexican and American cuisine. With tender steak, a rich and flavorful broth, and a medley of spices and vegetables, it's a satisfying meal that's perfect for any occasion. Whether you're looking for a quick and easy weeknight dinner or a comforting dish to warm you up on a cold day, this soup is sure to hit the spot. So, gather your ingredients, put on your aprons, and let's embark on a culinary adventure to create this delicious Steak Enchilada Soup!
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