Best Cheesy Beef Enchiladas Recipes

EASY CHEESY BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Cook the ground beef in a skillet until brown.
• Add the taco seasoning and water (according to package instructions) and cook until beef is well coated, and sauce is thickened.
• Pour a bit of the enchilada sauce in the bottom of a 9x13in pan and spread evenly.
• Set up an assembly line: Tortillas, refried beans, taco meat, corn, any of the above optional ingredients, and lastly cheese.
• Assemble enchiladas: Smear a line of refried beans from the top of the tortilla to the bottom, then top beans with the remaining assembly line items.
• Fold in the sides of the tortilla to close the enchilada, then place in pan, side by side, until pan is full (pan should hold 6 enchiladas).
• Top each enchilada with enchilada sauce, then cover with cheese, and optional ingredients, if desired.
• Place assembled enciladas into the oven and heat through.
• Repeat process to make the next batch.
• enjoy!
• :-P.

CHEESY BEEF ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.

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.

EASY CHEESY BEEF ENCHILADAS

Steps:

• Heat shredded beef (or cooked ground beef, shredded chicken).
• Add the chopped green chiles and the garlic powder to the meat; mix well. You may also like to add some sliced black olives and chopped green onions.
• Mix in 1 cup of the shredded cheese.
• Warm the tortillas for a minute in the microwave, or warm in the oven.
• Spread about 1/2 cup enchilada sauce in the bottom of a 13 x 9 inch pan.
• Place a spoonful of meat mixture onto a tortilla; roll up and place seam down in baking pan. Repeat with remaining tortillas, placing them side by side in the pan as you go.
• Spread remaining enchilada sauce and any meat mixture over top of tortillas; sprinkle with remaining cheese.
• Bake at 350F degrees for 20-30 minutes or until hot and bubbly.
• Serve with a side of refried beans and garnish as desired with black olives, green onions, guacamole, and sour cream.

EASY CHEESY BEEF ENCHILADAS

Steps:

• Brown ground beef and drain fat. In seperate bowl mix soup with milk. To cooked beef add salsa, chili powder, and add 3 - 4 tablespoons of cheese soup. Spoon beef mixture into tortillas (about 4 tablespoons) and roll to close. Stack rolled tortillias side by side in a gently greased baking dish. (I use a 7.5 x 11 glass dish.) Spoon remaining cheese soup mixture over tortillas and bake as 375 for 30 minutes.
• After removing from the oven, I top this with a little more salsa, shredded cheese, sour cream and sliced olives. You could also try guacamole, green onions, crushed tortilla chips, etc.

CHEESY BEEF ENCHILADAS MY WAY

Steps:

• 1. Preheat oven to 350 degrees. Spray the bottom & sides of a 9"x13" baking dishes with non-stick cooking spray; coat bottom of dish with 1 cup enchilada sauce; set aside.
• 2. In a large skillet, brown ground beef; add salt & pepper, drain and set aside. Place cheeses in medium bowl and mix together. Chop onion and set aside.
• 3. Place browned meat in a bowl; rinse and wipe the skillet for re-use. Place the skillet back on the burner on a very low setting. Fill with 1 cup of the enchilada sauce.
• 4. In a different skillet, heat the oil over high heat. Use enough to be about 1" deep. The oil is ready for frying the tortillas when the edge of a tortilla dipped in the oil sizzles on contact. Using tongs, place a tortilla in the hot oil, turning it quickly so it doesn't burn (don't worry if it starts to bubble). Remove the fried tortilla to the skillet containing the sauce and lay it flat. Using tongs, flip it to coat both sides with sauce. The tortilla will become very limp. Place the fried saucy tortilla into the baking dishe. Prop it open to receive fillings.
• 5. Fill each tortilla with the meat, chopped onions and some of the cheese. (Save about a cup of cheese to top enchiladas with.) Using your hands (be careful, it will be hot), fold the tortilla around the fillings and place it seam-side down into the dish to form an enchilada. Repeat until all tortillas have been fried, sauced and filled.
• 6. Once the dish has all enchiladas added to it, pour the remaining sauce over the enchiladas to barely cover them. Spread the remaining cheese down the center of the enchiladas. (Use as much or as little of the cheese as you wish.) Sprinkle the black olives over the cheese.
• 7. Bake for approximately 30 minutes or until bubbly. (Watch that the cheese doesn't burn. If it starts to brown too much, cover loosely with non-stick aluminum foil.) Let stand for 15 minutes before serving. Sometimes I like to add sour cream for topping.

CHEESY GROUND BEEF ENCHILADAS - RICHFLAVOUR.COM

Steps:

• Preheat oven to 375° and spray a 13x9" baking-dish with a non-stick spray right before filling.
• In a skillet cook ground-beef over medium-high-heat, then add the onions and cook till beef is no longer pink.
• Add garlic into beef mixture and cook for an extra 2-3 minutes stirring occasionally. Drain grease and return to pan.
• Sprinkle seasonings, jalapenos, red pepper flakes and pepper over ground beef. Stir.
• Pour big can of enchilada-sauce to meat mixture, stir till mixed and cook over moderate heat till warm and bubbly. Stir as necessary.
• Open smaller enchilada-sauce and then pour just a small piece into prepared baking dish. Put aside.
• Take 1 tortilla at a time, add a few heaping spoonfuls of meat mixture into center of tortilla, followed closely by both kinds of cheese and around 5-6 olives.
• Roll and put each enchiladas from the baking-dish. After the base layer is stuffed, pour a bit more enchilada sauce on the top and repeat by putting the remaining enchiladas on top to the surface.
• Then add any leftover meat and mix on top of the enchiladas then pour on the remaining enchilada-sauce over the enchiladas, top with remaining cheese then add the olives.
• Cover with foil and put baking-dish on a baking-sheet to catch any spillage and bake for 60 minutes or till cheese is hot and sweet.
• Carefully remove from oven and serve with sour-cream, slit green onions, cilantro and sliced avocados, if necesary.

CHEESY GROUND BEEF ENCHILADAS

Steps:

• Heat oven to 350ºF.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in 1/2 cup salsa, 1 cup cheese and cumin.
• Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish. Top with remaining salsa and cheese.
• Bake 20 min. or until heated through.

CHEESY BEEF ENCHILADAS

Steps:

• Brown meat; drain. Stir in 1/2 cup salsa and 1 cup cheese.
• Spread 1 cup salsa in 13 x 9 inch pan.
• Place 1/4 cup meat mixture down center of each tortilla; roll up.
• Place tortillas, seam-side down, on salsa.
• Top with remaining 1/2 cup salsa and 1 cup cheese.
• Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.

CHEESY BEEF ENCHILADAS

Steps:

• 1. Fry the ground beef, and onion until brown. Drain and add other seasonings, chili beans and salsa to beef mixture, set aside. In a saucepan mix enchilada sauce and mushroom soup and heat stirring out all the lumps from the soup. Set aside.
• 2. heat small amount of butter or oil and place flour tortillas in it turning until coated. Spoon the meat mixture and sprinkle cheese on top of the meat roll and make an enchilada and place seam side down in greased baking dish.
• 3. After placing all stuffed enchiladas in baking dish pour enchilada sauce over top and sprinkle with cheese (I use mexican cheese or taco cheese). Bake until bubbly. Serve with sour cream, shredded lettuce, tomato, and salsa.

CHEESY BEEF ENCHILADAS

Steps:

• Brown Hamburger meat Drain.
• Add taco seasoning, milk, cream cheese and Velveeta cheese. Cook till cheese is melted.
• Add small amount of enchilada sauce to bottom of baking side. Pour remaining sauce into bowl.
• Dip tortillas into enchilada sauce, add 2 1/2 tablespoons of meat mixture in tortillas. Roll tortillas, seam side down.
• Top enchiladas with remaining sauce and add cheese.
• Bake at 350° for 30 minutes.
• Service with your favorite Mexican rice and Refried beans (add milk & cheese to beans when cooking for a twist).

CHEESY BEEF ENCHILADAS

Steps:

• 1. 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.2. Sprinkle 1 cup of the cheese in bottom of ungreased rectangular baking dish, 13 x 9 x 2 inches. Spoon about 2 tablespoons 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.3. Bake uncovered about 20 minutes or until cheese is bubbly.Kathy S. shares her Recipe "You need to eat what tastes good to you. My family was very flexible. These enchiladas really hit the spot for me."FOOD for THOUGHTTry ethnic recipes the different flavors, mix of ingredients and spices may appeal to your tastes. This Mexican-style dish is an excellent source of many important nutrients, like calcium, iron, potassium and magnesium.NUTRITION FACTS: High in calcium, iron, potassium, folic acid, magnesium and vitamin A good source of fiber1 Serving: Calories 420 (Calories from Fat 170) Fat 19g (Saturated 9g) Cholesterol 60mg Sodium 870mg Potassium 540mg Carbohydrate 43g (Dietary Fiber 3g) Protein 23g % DAILY VALUE: Vitamin A 20% Vitamin C 10% Calcium 30% Iron 20% Folic Acid 24% Magnesium 14% DIET EXCHANGES: 3 Starch, 2 High-Fat MeatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.