Best Mexican Beef Enchiladas Recipes

MEXICAN LAYERED GROUND BEEF ENCHILADAS

Steps:

• In a medium saucepan, heat oil over medium low heat. Stir in flour until blended and light brown in color. Slowly pour in broth and whisk to make smooth gravy. Add chili powder, cumin, and garlic powder. Bring to boil and reduce heat to low and simmer for 8-10 minutes. Remove from heat and cool slightly. Pour gravy into a medium size bowl in which to dip tortillas.
• Brown ground beef in large skillet. Drain excess fat. Add one package of taco seasoning and tomato sauce and stir to combine. Bring to boil and then reduce heat to low and simmer 8-10 minutes. Remove from heat and set aside until ready to assemble layers.
• Spray bottom of 9 x 13 baking dish with non stick spray. Dip two tortillas into gravy and place into baking dish. Cover with one fourth of ground beef, cheese and onion. Repeat 3 times.
• Bake for 50-60 minutes at 350 degrees F.

MEXICAN BEEF ENCHILADAS

Steps:

• PREPARE MEAT FILLING:.
• Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
• Stir in undrained kidney beans.
• MAKE TOMATO SAUCE:.
• Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
• Stir flour into garlic/onion/oil until smooth.
• Stir in tomato puree, vinegar and dissolved bouillon cube broth.
• Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
• Add chiles, cumin, salt and pepper.
• Simmer, uncovered and stirring occasionally, about 5 minutes.
• TO ASSEMBLE ENCHILADAS:.
• Preheat oven to 350F and spray your pan with cooking spray.
• Place about 1/3 cup filling in center of each tortilla; roll up.
• Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
• Pour tomato sauce over all and sprinkle with cheese.
• Bake 25 minutes.
• NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
• Reheat slightly to serve.

MICHELLE'S MEXICAN BEEF ENCHILADAS

Steps:

• Preparing the Meat.
• Place ground beef in skillet and brown all the way.
• Add the water and fill just until the meat is covered by the water, add in cumin, four slices of the bell pepper, cut about four rings from the onion and add in, garlic salt, salt, pepper, 1/2 can of tomato sauce only, and serrano peppers.
• Cover the pan and let cook for 20-30 minutes until most of the water has evaporated and the onion and bell peppers are cooked and soft. The longer it cooks the better the meat will taste.
• Preparing the tortillas.
• While the meat is cooking you can begin preparing the tortillas for the enchiladas.
• In a small skillet pour about 2 tablespoons oil and heat on medium, place in 1 corn tortilla at a time for about 5 seconds on each side, the idea is just to get them wet and soft.
• Make sure to have a plate covered with a napkin on the bottom close to the stove, upon removing the tortilla place on top of the plate, the napkin on the bottom will absorb the extra oil. Keep repeating this until you are done with the tortillas and stack them on top of each other.
• Let cool until the meat is done.
• Preparing the Enchilada.
• Heat up the chili until it is hot.
• In a deep baking pan (13") place tortilla, fill with about 1 tablespoon of meat and roll the tortilla into a little taco, repeat process until you are done with all the meat and tortillas. Fill to your desire and for those of you who don't like meat just replace meat with grated cheese. Make sure to fill the entire bottom of the pan.
• Once the bottom is filled with the rolled tacos pour chili on top of them until every single one is covered and soaking with chili.
• Next add grated cheese on top of the chili enchilada and again make sure to cover entire bottom layer . Begin stacking the rest of the tacos on top of the first layer and repeat process until you are done.
• Next place the baking pan/tray in the oven for 10-15 minutes until the cheese is melted on top.
• Let cool and begin serving enjoy!

DEBRA'S MEXICAN BEEF ENCHILADAS

Steps:

• First cook the ground beef and cumin and set aside. Next heat the tortillas in cooking oil to make them soft, set them aside.
• Next roll the ground beef into the tortillas, in casserole dish place the enchiladas in line. Top them with cheese and enchilada sauce.
• Cook on 275 for about 25 or 30 minutes or until cheese is melted. Take out of oven when done and garnish with more cheese, cilantro, tomatoes, and green onions. If desired heat up chili to go on enchiladas.