BEEF CHEESE RECIPES

CHEESE AND BEEF ENCHILADAS RECIPE | ALLRECIPES

Cheese and Beef Enchiladas Recipe | Allrecipes image

Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.

Provided by Sargento

Categories Sargento

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

¾ pound lean ground sirloin or turkey
1 ½ cups diced red or green bell pepper
1 (1.25 ounce) package taco seasoning
8 (7 inch) flour or corn tortillas
2 cups SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican
1 ½ cups salsa or picante sauce
1 cup shredded lettuce
1 cup chopped tomato
½ cup light sour cream

Steps:

Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

Nutrition Facts : Calories 709.1 calories, CarbohydrateContent 57.2 g, CholesterolContent 109.7 mg, FatContent 38.6 g, FiberContent 5.6 g, ProteinContent 36.2 g, SaturatedFatContent 17.9 g, SodiumContent 2079.5 mg, SugarContent 9.7 g

BEEF & CHEESE ENCHILADAS | JUST A PINCH RECIPES

Beef & Cheese Enchiladas | Just A Pinch Recipes image

If you love Mexican food, these enchiladas are a must. The sauce is full of Mexican flavor and slightly spicy. It makes the whole house smell like a Mexican restaurant. Coating the corn tortillas in sauce not only softens them but allows them to soak up all the sauce flavor. What meat you use in this recipe is up to you (we used shredded beef since that's what in the name). The sauce is where it's at for this enchilada recipe.

Provided by Debbie W @debbie110772

Categories Beef

Prep Time 1 hours

Cook Time 1 hours 40 minutes

Number Of Ingredients 17

Ingredients

- corn tortillas for the amount of enchiladas there should be enough sauce to make 3-4 dozen
2 cup(s) shredded cheddar cheese per dozen enchiladas
ENCHILADA SAUCE
2 tablespoon(s) olive oil
2-3 clove(s) garlic, minced
1 medium yellow or white onion, diced
1 teaspoon(s) oregano (I used Mexican oregano but regular is fine)
3 tablespoon(s) chili powder
1/2 teaspoon(s) basil
2 teaspoon(s) cumin
1 teaspoon(s) chipotle chili pepper (this is spicy, it can be reduced to taste)
2-3 teaspoon(s) salt
1 teaspoon(s) black pepper
1 can(s) tomato sauce, 8 oz.
4-5 cup(s) water, divided
- meat, you can use any meat - ground meat, shredded chicken
diced onions to top enchiladas (optional)

Steps:

In a large saucepan, cook onions and garlic in the olive oil until onions are clear on medium heat.
Gather seasoning and measure them out while onions and garlic are cooking.
Add tomato sauce, 3 cups of water, and all the seasoning.
Bring to a boil and reduce heat to low. Simmer for 45 minutes adding more water as needed, stirring about every 15 minutes. I usually add 1- 2 more cups in the cooking process. At the end you should have a thick flavorful sauce.
Allow sauce to cool a bit. Prepare a large pan by spraying it with non-stick cooking spray and preheat oven to 350 degrees.
Dip corn tortillas in sauce making sure they covered well on each side. This will soften them a bit and make rolling easier.
Place a small amount of meat and cheese in the center of the corn tortilla.
Roll the tortilla and place it seam down in the pan.
When you have made the desired amount of enchiladas top with 1/2 cup of enchilada sauce per 11-12 enchiladas. You can put more sauce but don't put too much or they will be soggy.
Top with optional diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
Bake covered for about 40 min.
Uncover and bake another 10 min.
Serve with rice and beans and enjoy!
Freeze any unused sauce in a covered container.

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