Request: Beef Enchiladas Recipe
Thanks for all the great recipes! I have a request for a beef enchilada recipe which includes ground beef, salsa, enchilada sauce, flour tortillas and cream cheese among the ingredients. Any help would be appreciated.
Thanks,
Kathy from Baltimore
Answers:
RE: Beef Enchiladas Recipe
easy way to soften tortillas - wrap in a paper towel and microwave for about 30 sec. to a min. depending on the microwave. their soft with no grease.
When I make enchiladas I cheat - It saves time and tastes just as good. I have a 2 qt. size microwave pressure cooker.
1. Brown meat (beef or cut up cooked chicken) with a little taco seasoning.
2. put a little sauce in bottom of the pot.
3. I use unsoftened tortillas, broken in half.
4. Layer tortillas, chopped onions, meat, chili and/or refried beans, sometimes sliced mushrooms, cheese, and sauce.
5. Layer until the pot is about 2/3 full ending with sauce and cheese.
6. cover and microwave 10 minutes.
It doesn't look like enchiladas usually do, but it is quicker and tastes just as good. (03/30/2006)
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Archived Request: Beef Enchiladas Recipe
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I am curious if someone has a delicious recipe for beef enchiladas?
Toni from Santa Rosa, CA |
| Answers: |
| RE: Beef Enchiladas Recipe |
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Post by halloweenfreak
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My husband and neighbors love this recipe and it's not too difficult. Feel free to change for your taste.
- ground beef
- onion
- tortillas
- refried beans
- enchilada sauce (i use the walmart brand)
- shredded cheese
Brown beef with onion, drain. Add refried beans and cheese and mix well. In a foil lined dish, scoop beef and bean mixture into middle of tortilla. Spoon enchilada sauce along with beef and bean mixture. Roll tortilla and continue. Then top enchiladas with leftover mixture and cheese. Bake at 350 degrees for 20 minutes. It's that simple. |
| RE: Beef Enchiladas Recipe |
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sueey (Guest Post)
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I've got a good one:
- 1 can Old Elpaso Enchilada Sauce
- 1 can Campbell's Chicken Verde Soup (or Cream of Chicken or Cream of Mushroom)
- 1 can Campbell's Tomato Chili with Beans (or Tomato Soup or Cream of Tomato)
- 1- 2 lbs beef
- 1 small onion
- 2 cups grated cheese -- cheddar or co-jack are great!
- Flour (or corn) tortillas
Cook beef, onion. Drain and mix in 1 cup cheese Mix soups, sauce. Dip tortillas in sauce (this gets messy, but is worth it!) and spoon beef mix into the middle. Roll up and place in greased dish. Cover with any remaining sauce and cheese. Bake at 350. Yum! Maybe we'll have enchiladas tonight!
This works great with chicken, too! |
| RE: Beef Enchiladas Recipe |
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Linda (Guest Post)
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| I'm so glad that someone else likes refried beans in their enchiladas, I thought we were the only ones.
I put the sauce on the bottom of the dish as well as on top of the enchiladas.
Love & Prayers,
Linda |
| RE: Beef Enchiladas Recipe |
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grayhairedmomma (Guest Post)
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| I've also used a can of tomato sauce with taco seasoning mixed in (amount to your taste) in place of enchilada sauce. |
| RE: Beef Enchiladas Recipe |
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Post by halloweenfreak
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| I dipped our tortillas in sauce, too, until I was informed by the hubby that he likes his enchiladas a little drier. So I cut back on the sauce. I pile what fell out of his on top of mine. |
| RE: Beef Enchiladas Recipe |
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lynnt (Guest Post)
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My mother learned how the old El Chicos made their "enchiladas" and started making them at home when I was little (back in the 1950s) It's easy and they are great, if you use Wolf Brand Chili. I can't vouch for any other kind.
IChili Enchiladas - old El Chico's style
350 degree oven for 30 mins or until hot through.
Serves 4 healthy appetites and 5-6 moderate appetities. A child would probably eat only 1.
Ingredients:
- 1 lb (large) block of colby or medium cheddar cheese, you slice with cheese slicer.
- 1 15 oz and 1 19 oz cans of Wolf Brand Chili w/o beans
- 1 package of 12 corn tortillas
- One medium onion, chopped
- peanut oil for softening tortillas
Utensils: skillet big enough to hold the size tortillas you bought; plate and paper towels to drain tortillas once softened; cheese slicer; knife or chopper for onion; can opener for chili, large casserole, aluminum foil to seal top.
Directions:
1) Put a small amount of oil (just enough to barely coat the bottom) in the pan, heat to medium high, add one tortilla at a time, just for a couple of seconds on each side. You will see that they soften fast. Remove quickly and place on top of a paper towel on a plate. Put another towel on top of that and do the next tortilla, place on towel, and one on top, do the next, then the next until all are softened. [if you know a way to soften them without the oil, pass it on]
2) Place a small amount of chili in the bottom of the casserole dish, enough to coat it.
3) Across the center of each tortilla, place a slice (about 1/4" thick) from a narrow side of the cheese block, like a broad line. Add about a teaspoonful of onion down over the cheese. Then fold the tortilla over in thirds and place in the asserole - seam side down.
4) When all tortillas are in the casserole, spread the chili over those and work it down between them a little also.
It's best if you can water the chili down a tiny bit and
heat in the microwave or pan on the stovetop first. This
speeds things up and makes the chili easier to spread
and spreads a little farther too.
(I can only get the 15 and 19 oz size cans here in
Arkansas, but in Texas I could get the 32 oz cans, which
is what I'd buy because the chili is used more like a
sauce or gravy over and around the tortillas. Wolf Brand
is not spicy hot, so you would have to add some if you
want that)
5) Cover the casserole with aluminum foil and bake in a 350 degree oven for 30 minutes.
We always had rice and refried beans served on the side. When cooking the rice, we added a spoonful of chili to the cooking water to give it a mexican flavor. These are great!
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