Best Bonnies Easy Beef And Cheese Enchiladas Recipes

HEARTY BEEF AND CHEESE ENCHILADAS

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa; set aside. , In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels., Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in an 11x7-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

CHEESE AND BEEF ENCHILADAS

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.

BONNIE'S EASY BEEF AND CHEESE ENCHILADAS

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!

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

BEEF AND CHEESE ENCHILADAS

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.

EASY CHEESY GROUND BEEF ENCHILADAS

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.

CHEESY BEEF AND BEAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
• Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
• Divide the beef mixture among the tortillas (1/3 to 1/2 cup). Roll up the tortillas and place them seamside up on a 11 x 8" shallow baking dish. (You may need to secure with picks. JUST MAKE SURE TO REMOVE THEM BEFORE EATING).
• Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese.
• Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
• Top with the tomato and onion, if desired.