BEEF ENCHILADA SOUP RECIPES
BEEF ENCHILADA SOUP RECIPE - FOOD.COM
Make and share this Beef Enchilada Soup recipe from Food.com.
Total Time 5 hours 30 minutes
Prep Time 30 minutes
Cook Time 5 hours
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
- Saute until onions are clear.
- Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
- Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
- Serve with shredded cheese and sour cream.
Nutrition Facts : Calories 941.2, FatContent 93.3, SaturatedFatContent 39.5, CholesterolContent 140.6, SodiumContent 858, CarbohydrateContent 9, FiberContent 2, SugarContent 5.6, ProteinContent 16.2
BEEF ENCHILADA SOUP | BEEF LOVING TEXANS
Total Time 4 hours 20 minutes
Prep Time 4 hours 20 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
- Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.
Nutrition Facts : Calories 536 Calories
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ENCHILADA SOUP RECIPE - FOOD.COM
This is one of my most favorite soup recipes! my family requests it on cold rainy days or for a Mexican fiesta. It will definitely take the chill off your bones. Be sure to watch the amount of pepper, or you will get it too hot! The enchilada sauce is spicy in itself. I've added cooked Fajita chicken to this to make it even heartier.
From food.com
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From food.com
Reviews 5.0
Total Time 40 minutes
Calories 211.9 per serving
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- Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.
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BEEF ENCHILADAS RECIPE: HOW TO MAKE IT
Canned soups make the sauce in this spicy entree easy to prepare. "It's a good dish to feed a large group of people...or freeze half for a fuss-free supper later.—Rosemary Gonser, Clay Center, Kansas
From tasteofhome.com
Reviews 3.8
Total Time 55 minutes
Category Dinner
Cuisine North America, Mexican
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From tasteofhome.com
Reviews 3.8
Total Time 55 minutes
Category Dinner
Cuisine North America, Mexican
Calories per serving
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13x9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside. , Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months. , Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted., To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed.
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These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat. —Belinda Moran, Woodbury, Tennessee
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- Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through., Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. , Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.
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