Best Bonnies Easy Beef And Cheese Enchiladas Recipes
EASY CHEESY GROUND BEEF ENCHILADAS
The tastiest, cheesiest enchiladas you'll ever eat. No need to go to the restaurant once you've made your own.
Provided by AFWifey
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Brown ground beef until thoroughly cooked; drain.
- Stir in 3/4 cup enchilada sauce and one cup of cheese.
- Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish.
- Pour remaining enchilada sauce over top. Cover with remaining cheese.
- Bake for 15 to 20 minutes or until cheese melts.
- Serve with yellow rice and refried beans.
- Garnish with sour cream, salsa, and lettuce.
Nutrition Facts : Calories 756.3, Fat 41.8, SaturatedFat 21.2, Cholesterol 130.9, Sodium 2066.9, Carbohydrate 53.2, Fiber 4.2, Sugar 9.9, Protein 40.1
CHEESE AND BEEF ENCHILADAS
Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.
Provided by Sargento
Categories Trusted Brands: Recipes and Tips Sargento
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
- Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
- Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.
Nutrition Facts : Calories 709.1 calories, Carbohydrate 57.2 g, Cholesterol 109.7 mg, Fat 38.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 17.9 g, Sodium 2079.5 mg, Sugar 9.7 g
BEEF AND CHEESE ENCHILADAS
Bring a Mexican classic to your family's dinner table! Enjoy this tasty beef and cheese enchilada that is ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Sprinkle beef with salt and pepper. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in sour cream and corn.
- Sprinkle 1 cup of the cheese in bottom of ungreased rectangular baking dish, 13x9x2 inches. Spoon about 1/2 cup beef mixture onto each tortilla; top with a few drops hot enchilada sauce. Roll tortilla around filling; place seam side down on cheese in baking dish. Pour remaining hot and mild sauces over enchiladas. Sprinkle with remaining 1 cup cheese.
- Bake uncovered about 15 minutes or until cheese is bubbly.
Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg
BONNIE'S EASY BEEF AND CHEESE ENCHILADAS
Easy to make beef and cheese enchiladas that should please anyone who is fond of Mexican food. These are on the mild side, for Mr. Wonderful, but you can always add more heat if you desire. This is comfort food, and definitely company worthy. This recipe makes four beautiful enchiladas, but can easily be doubled or tripled to feed a crowd. Have the recipe handy to share, because you definitely will be asked for it. Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Other Main Dishes
Number Of Ingredients 18
Steps:
- Pre-heat the oven to 350 degrees.
- Get all the ingredients on the counter before you begin. I used a Copper Chef pan to bake the enchiladas which is about 9 X 9 inches square. You can use any similar size pan or baking dish.
- ZAP 'EM! Wrap four large organic tortillas in paper towels and set them in the microwave. Zap for 15 seconds. Leave them covered and in the oven.
- Chop the onions.
- COOK MEAT AND ONIONS In a medium skillet over med high heat, fry the hamburger, breaking it up with a spatula. When it turns gray, add the chopped onion.
- SEASON I just sprinkle the seasonings without measuring. You may want more, so taste after adding. Add the seasonings: 1/4 teaspoon of each, garlic powder, cumin, and cilantro. Salt and pepper to taste, and cook until the meat is done. Set aside.
- THE SECRET INGREDIENT Add the 1/2 cup of Tostitos mild salsa Stir in, and set pan aside. (This brand of salsa is amazing in these enchiladas. Others, not so much.)
- La Victoria is the brand of enchilada sauce I use. It is a mild sauce. You can always add more heat, but you can't take it out. :) I have tried other brands, we prefer this one.
- SAUCE Pour almost half of the red enchilada sauce in the pan.
- MAKE ENCHILADAS Take a warm tortilla in your hand ( or fill it on a cutting board) and put about three heaping tablespoons of the meat mixture down the center of the tortilla..
- CHEESE This is the brand of cheese I use: Tillamook, Farm Style, 4 cheese, thick grated. (It is incredible in enchiladas!)
- Add two tablespoons grated cheese on top of the meat
- ROLL 'EM! Roll the enchiladas and put them seam down in the pan on top of the sauce. Finish rolling the rest of the enchiladas. Organic tortillas aren't as pliable as regular tortillas, so I wrap them loose.
- SAUCE Pour the remainder of the sauce over the enchiladas.
- MORE CHEESE Place a wide row of the remaining cheese down the center of the enchiladas. (It spreads as it cooks)
- BAKE 'EM! Cover the pan with foil tightly. Bake the enchiladas at 350 degrees for 25 to 30 minutes. Serve immediately.
- GARNISH Serve with sour cream, green olives, a garnish of green onions and fresh cilantro with sliced avocados and cherry tomatoes. Serving suggestion: refried beans.
- EAT 'EM Here is what it looks like. Enjoy!
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