Best Susans Favorite Beef Enchilada Rice Recipes
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
BEEF 'N' RICE ENCHILADAS
When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they're so good that I make them to serve to company, too. -Jennifer Smith, Colona, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 enchiladas.
Number Of Ingredients 5
Steps:
- Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 415 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 1141mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
SUSAN'S FAVORITE BEEF ENCHILADA RICE
This is a one-pan tasty and quick weeknight meal! It's something you can spice up any way you like yet is healthy and filling. It's one of my husband's favorite dishes to take to work for leftovers. It reheats really well. The recipe calls for sprinkling cheese on top at the end. I don't do this...and it's still great and filling. Got this recipe from my mom eons ago. This makes a very dry beefy rice...which my family prefers. If you like it more moist, you'll want to alter the rice/broth ratio to suit your tastes. Minced jalapeno's also make a tasty addition if you like some spice.
Provided by RedVinoGirl
Categories Low Cholesterol
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef in oil and drain.
- Add onions and garlic and saute until fragrant.
- Add remaining ingredients except for rice, parsley and cheese and bring to a full boil.
- Stir in rice and cook 8 minutes, covered, or until liquid is absorbed.
- Sprinkle with parsley and cheese.
Nutrition Facts : Calories 418.8, Fat 15.7, SaturatedFat 5.3, Cholesterol 73.7, Sodium 956.1, Carbohydrate 40.6, Fiber 3.8, Sugar 5.5, Protein 28.2
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