Best Beef Enchilada Bake Recipes

VELVEETA® BEEF ENCHILADA BAKE

VELVEETA® Beef Enchilada Bake image

Watch our video to see how simple it is to make this VELVEETA® Beef Enchilada Bake. Creamed corn, VELVEETA, diced tomatoes and green chiles team up to make this beef enchilada bake decidedly delicious. Plus, this Tex-Mex style dish is ready in just 45 minutes.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings, 3/4 cup each

Number Of Ingredients 5

Ingredients

1 lb. lean ground beef
1 can (14.75 oz.) cream-style corn
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Steps:

Heat oven to 350°F.
Brown meat in large skillet; drain. Return meat to skillet; stir in corn and VELVEETA.
Spoon 1/3 of the meat mixture into 8-inch square baking dish sprayed with cooking spray; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture and tomatoes; cover.
Bake 25 min. or until heated through.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

BEEF ENCHILADA BAKE

Beef Enchilada Bake image

This creamy beef enchilada bake is easy to make. We're including a video how-to anyway, though-just to get you stoked to try it!

Provided by VELVEETA Cheese

Categories Trusted Brands: Recipes and Tips VELVEETA Cheese

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients

1 pound lean ground beef
1 (14.75 ounce) can cream-style corn
½ pound VELVEETA®, cut into 1/2-inch cubes
6 (6 inch) corn tortillas, cut in half
1 (10 ounce) can RO*TEL Diced Tomatoes and Green Chilies, undrained

Steps:

Heat oven to 350 degrees F.
Brown meat in large skillet; drain. Stir in corn and VELVEETA.
Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture and tomatoes; cover.
Bake 25 min. or until heated through.

Nutrition Facts : Calories 371.4 calories, Carbohydrate 29.3 g, Cholesterol 79.4 mg, Fat 18.5 g, Fiber 2.8 g, Protein 23.5 g, SaturatedFat 9.2 g, Sodium 1009.8 mg, Sugar 6.6 g

BEEF ENCHILADA BAKE

Beef Enchilada Bake image

Make and share this Beef Enchilada Bake recipe from Food.com.

Provided by chef debo

Categories Meat

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 lb ground beef or 1 lb boneless skinless chicken breast, chopped
1 cup chunky salsa, divided
8 ounces Velveeta cheese, cut up
10 flour tortillas
1 cup Mexican blend cheese, shredded

Steps:

Brown meat;drain.
Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
Place tortillas, seam side down,in a 9x13 inch baking dish.
Top with remaining 1/2 cup salsa.
Cover with foil and bake at 350 degrees for 15 minutes.
Remove from oven and top with mexican cheese blend.
Bake an additional 15 minutes,uncovered.
I like to serve these with sour cream.

Nutrition Facts : Calories 394, Fat 22.6, SaturatedFat 11.2, Cholesterol 78.3, Sodium 1076.5, Carbohydrate 24.8, Fiber 1.7, Sugar 4.7, Protein 22.2

BEEF ENCHILADA BAKE

Beef Enchilada Bake image

Great make ahead recipe.

Provided by Cheryl Howard

Categories Tacos & Burritos

Number Of Ingredients 5

Ingredients

1 lb ground beef
1 c salsa, chunky
8 oz velveeta cheese, cubed
10 flour tortillas
1 c mexican blend shredded cheese

Steps:

1. Brown meat; drain. Stir in 1/2 cup salsa and velveeta cheese; cook and stir over medium low heat until velveeta is melted.
2. Spoon 1/4 cup meat mixture down the center of each tortilla; roll-up. Place tortillas, seam side down, in a 9x13 inch baking dish.
3. Top with remaining 1/2 cup salsa. Cover with foil and bake at 350 degrees for 15 minutes. Remove from oven and top with mexican cheese blend. Bake an additional 15 minutes, uncovered.

VEGGIE-FILLED ENCHILADA PASTA BAKE (WITH OPTIONAL GROUND BEEF)

Veggie-Filled Enchilada Pasta Bake (with Optional Ground Beef) image

Packed with veggies and made with whole wheat penne, this saucy vegetarian baked pasta packs a little less guilt than your average comfort food casserole. If you've got meat-eaters coming to the table, it's easy to bake two versions: one with ground beef, one without. I've included instructions for cooking it both ways.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 15

Ingredients

8 ounces whole wheat penne pasta
2 tablespoons olive oil
1 medium onion (diced (about 2 cups))
1 medium green bell pepper (cut into 1-inch strips)
1 medium red bell pepper (cut into 1-inch strips)
2 medium zucchini (halved and sliced (about 2 cups))
4 cups baby spinach
1 teaspoon kosher salt
1 can black beans (drained and rinsed)
1 28-ounce can enchilada sauce (I like a hotter version, but mild works just fine too)
1/2 cup sour cream (I use low fat, plus more for topping if desired)
2 cups shredded cheddar cheese (8 ounces)
1/2 cup black olives (halved)
3 green onions (scallions, diced)
1/2 pound lean ground beef (cooked, crumbled, and drained)

Steps:

Preheat oven to 350 degrees Fahrenheit.
Cook pasta, according to package instructions, until just al dente. Drain and set aside.
Add olive oil to a large pot over medium heat. Select a pot that will be large enough for mixing the veggies, pasta and sauce later on. Add the onion, bell peppers, and zucchini. Saute until softened, about 6 minutes. Add baby spinach and saute, stirring frequently, until wilted, about 2 minutes. Add salt and stir.
In a medium bowl, whisk together the enchilada sauce and the sour cream.