BEEF ENCHILADA SKILLET RECIPE RECIPES

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SKILLET BEEF TAMALES RECIPE: HOW TO MAKE IT



Skillet Beef Tamales Recipe: How to Make It image

I found something similar to this years ago and have recently added my own spin. Here’s the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. —Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5 servings.

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
2 cups salsa
3/4 cup frozen corn
2 tablespoons water
6 corn tortillas (6 inches), halved and cut into 1/2-inch strips
3/4 cup shredded reduced-fat cheddar cheese
5 tablespoons fat-free sour cream

Steps:

  • In a large skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender; crumble beef; drain. Stir in salsa, corn and water; bring to a boil., Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Serve with sour cream.

Nutrition Facts : Calories 329 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 679mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE RECIPE - …



Paula Deen's Baked Beef Enchilada Casserole Recipe - … image

I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 lb ground beef
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground red pepper
2 (10 3/4 ounce) cans creamy chicken verde soup
1 (4 1/2 ounce) can chopped green chilies
1 1/2 dozen corn tortillas, divided (I prefer flour tortillas)
2 (10 ounce) cans red enchilada sauce, divided
1 (16 ounce) can refried beans
4 cups monterey jack cheese, shredded
black olives, sliced (optional)
red pepper, curls (optional)
green pepper, curls (optional)
yellow pepper, curls (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 13x9x2-inch baking dish.
  • In large skillet, melt butter over medium heat.
  • Cook onion and garlic about 5 minutes, or until tender.
  • Add ground beef, chili powder, salt and red pepper.
  • Cook until beef is brown and crumbly; drain.
  • Stir in soup and green chiles; set aside.
  • Line prepared baking dish with 6 corn tortillas.
  • In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
  • Spread bean mixture onto tortillas.
  • Evenly sprinkle with 1 cup cheese.
  • Layer 6 more tortillas.
  • Cover with meat mixture.
  • Evenly sprinkle with 1 cup cheese.
  • Layer remaining 6 tortillas.
  • Evenly spoon remaining can of enchilada sauce onto tortillas.
  • Sprinkle with remaining 2 cups cheese.
  • Bake for 25 minutes or until hot and bubbly.
  • Garnish with sliced black olives and bell pepper curls, if desired.

Nutrition Facts : Calories 766.1, FatContent 41.2, SaturatedFatContent 21.9, CholesterolContent 128.6, SodiumContent 2139.3, CarbohydrateContent 57.7, FiberContent 11.3, SugarContent 9.9, ProteinContent 43.3

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