BETTY CROCKER BEEF ENCHILADAS RECIPES

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EASY BEEF ENCHILADAS RECIPE - BETTYCROCKER.COM



Easy Beef Enchiladas Recipe - BettyCrocker.com image

With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 5

Number Of Ingredients 5

1 lb lean (at least 80%) ground beef
2 cans (10 oz each) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
  • Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
  • Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 470 , CarbohydrateContent 33 g, CholesterolContent 90 mg, FatContent 2 , FiberContent 0 g, ProteinContent 27 g, SaturatedFatContent 12 g, ServingSize 2 Enchiladas, SodiumContent 1410 mg, SugarContent 0 g, TransFatContent 2 g

BEEF ENCHILADAS RECIPE - BETTYCROCKER.COM



Beef Enchiladas Recipe - BettyCrocker.com image

Don’t be daunted by making restaurant-style enchiladas. These are in and out of the oven in less than an hour! Make it your way with the variation below.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 35 minutes

Yield 4

Number Of Ingredients 16

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
2 tablespoons chopped fresh cilantro
1/4 teaspoon pepper
1/3 cup chopped bell pepper (any color)
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
8 soft corn tortillas (6 inch)
Additional shredded cheese, sour cream and chopped onion, if desired

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup onion, 1/2 cup sour cream, 1 cup cheese, the cilantro and pepper. Cover; remove from heat.
  • In 2-quart saucepan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
  • Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture down center of each tortilla; roll up. Place, seam side down, in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas.
  • Bake uncovered about 20 minutes or until bubbly. Garnish with additional cheese, sour cream and chopped onion.

Nutrition Facts : Calories 510 , CarbohydrateContent 30 g, CholesterolContent 120 mg, FatContent 1 1/2 , FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 15 g, ServingSize 1 Serving (2 Enchiladas), SodiumContent 1050 mg, SugarContent 8 g, TransFatContent 1 g

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