SPICY BEEF BROTH RECIPES

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BEEF ENCHILADAS WITH SPICY RED SAUCE RECIPE | ALLRECIPES



Beef Enchiladas with Spicy Red Sauce Recipe | Allrecipes image

Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.

Provided by Vickie Boozer

Categories     World Cuisine    Latin American    Mexican

Total Time 2 hours 35 minutes

Prep Time 45 minutes

Cook Time 1 hours 50 minutes

Yield 8 enchiladas

Number Of Ingredients 26

1 tablespoon olive oil
½ cup finely chopped onion
4 teaspoons minced garlic
1 teaspoon dried oregano
3?½ teaspoons chili powder
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried cilantro
½ cup prepared salsa
1 (6 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups chicken broth
1 pound ground beef
¾ cup finely chopped onion
1 tablespoon minced garlic
½ teaspoon chili powder
½ teaspoon ground cumin
½ cup prepared red enchilada sauce
½ cup beef broth
½ cup shredded Mexican-style cheese blend
cooking spray
8 (6 inch) flour tortillas
2 cups shredded Mexican-style cheese blend
½ cup chopped fresh cilantro

Steps:

  • To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
  • Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
  • While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
  • Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
  • Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

Nutrition Facts : Calories 828.9 calories, CarbohydrateContent 58.4 g, CholesterolContent 145.8 mg, FatContent 46.9 g, FiberContent 7.3 g, ProteinContent 45.2 g, SaturatedFatContent 24.2 g, SodiumContent 2485.6 mg, SugarContent 11.2 g

SPICY BEEF CURRY STEW FOR THE SLOW COOKER RECIPE | ALLRECIPES



Spicy Beef Curry Stew for the Slow Cooker Recipe | Allrecipes image

This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.

Provided by NANCIG

Categories     Soups, Stews and Chili Recipes    Stews    Beef

Total Time 8 hours 25 minutes

Prep Time 15 minutes

Cook Time 8 hours 10 minutes

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 fresh jalapeno peppers, diced
1 tablespoon curry powder
1 (14.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
1 cup beef broth

Steps:

  • Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
  • Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
  • Cover, and cook 6 to 8 hours on Low.

Nutrition Facts : Calories 291.4 calories, CarbohydrateContent 7.6 g, CholesterolContent 62.5 mg, FatContent 19.1 g, FiberContent 2 g, ProteinContent 20.6 g, SaturatedFatContent 6.6 g, SodiumContent 441.7 mg, SugarContent 3.9 g

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