GROUND BEEF ENCHILADAS WITH GREEN SAUCE RECIPES

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SLOW-COOKER ENCHILADAS RECIPE: HOW TO MAKE IT



Slow-Cooker Enchiladas Recipe: How to Make It image

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 30 minutes

Prep Time 30 minutes

Cook Time 05 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 15

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)
Optional: Chopped tomatoes, minced fresh cilantro and sliced avocado

Steps:

  • In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 734 calories, FatContent 32g fat (16g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 1672mg sodium, CarbohydrateContent 62g carbohydrate (6g sugars, FiberContent 11g fiber), ProteinContent 49g protein.

SEAFOOD ENCHILADAS RECIPE - BETTYCROCKER.COM



Seafood Enchiladas Recipe - BettyCrocker.com image

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 15

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream
2 cups shredded Mexican cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 cans (6 oz each) crabmeat, drained, rinsed
1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum (Roma) tomato, chopped (1/3 cup)
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

Nutrition Facts : Calories 480 , CarbohydrateContent 29 g, CholesterolContent 155 mg, FatContent 3 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1050 mg, SugarContent 3 g, TransFatContent 1/2 g

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SLOW-COOKER ENCHILADAS RECIPE: HOW TO MAKE IT
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas
From tasteofhome.com
Reviews 3.9
Total Time 05 hours 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 734 calories per serving
  • In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
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With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.
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Total Time 1 hours 5 minutes
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Calories 480 per serving
  • In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.
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SEAFOOD ENCHILADAS RECIPE - BETTYCROCKER.COM
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