Does anyone have a good beef enchilada recipe using ground beef?

Question

I have looked on several web sites such as Allrecipes and foodnetwork but I am just curious to what you guys have coming out of your kitchens. :) If you have a good recipe that you use pretty regularly I would love to give it a try. :) Thanks

Answer 1

GROUND BEEF ENCHILADAS

1 1/2 lb. ground beef
3 tbsp. oil
Pinch of cumin
12 corn tortillas
1/4 c. ripe olives, chopped
1 1/2 c. grated Cheddar cheese
3/4 c. onion, chopped
3 c. enchilada sauce
2 tsp. salt
Oil for frying

Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese.
Can substitute cooked chicken for ground beef.


ENCHILADA SAUCE:

1/4 c. onion, chopped
1 clove garlic, minced
2 tbsp. oil
2 cans chicken broth
1 tbsp. chili powder
1/4 c. flour
1 tsp. salt
1 tbsp. oil
1 (10 oz.) can red chili sauce

Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, let simmer 10 minutes. Makes 1 quart.

Answer 2

Green Chile Enchiladas:

1 pound lean ground beef
1/2 teaspoon garlic powder
1 (8-ounce) block colby-Jack cheese blend, shredded
1 large onion, chopped
1 (10 3/4-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (8-ounce) loaf pasteurized prepared cheese product, cubed
1 (0.4-ounce) envelope Ranch dip mix
1 (4-ounce) can chopped green chiles
1 (2-ounce) jar diced pimiento, drained Water
12 (8-inch) corn tortillas

Cook beef and garlic powder in a skillet, stirring until crumbled and no longer pink. Remove from heat; drain. Stir in shredded cheese and onion; set aside.

Heat next 3 ingredients in a saucepan over medium heat; stir until melted. Stir in dip mix, chiles, and pimiento.

Pour water to a depth of 1 inch in a skillet; heat over medium-high heat. Dip tortillas, 1 at a time, into hot water, using tongs; soak 2 to 3 seconds. Spoon about 1/3 cup meat mixture onto 1 side of each tortilla; roll up tightly, and place in a lightly greased 13- x 9-inch baking dish. Top with cheese sauce.

Bake, covered, at 350° for 30 minutes. Uncover and bake 10 more minutes.

Yield: Makes 6 servings

Answer 3

Fry ground beef with lots of onion. Drain well. Enchilada sauce: Large can of Red Gold Tomato Sauce. A teaspoon of ground cumin and add chili powder to taste. Stir. Add some cold milk, about 1/2 cup. Stir. Taste, add hot peppers or hot sauce to your taste. If it is tart, add a little more milk and heat until hot. Spray a baking dish with cooking spray. Dip your corn torts in the enchalada sauce then fill and roll. (I have trouble rolling small torts so if I use corn, I layer about 6 on the bottom of the dish and add meat, cheese, a little sauce then repeat. (use your meat in the lower 2 layers) for top layer put your torts then cheese then, cooked pinto beans(optional) then pour the rest of the sauce over all. Bake at 350 until bubbly. About 30-40 minutes. Cut and serve.

Answer 4

BEEF TOPPED BEAN ENCHILADAS
1-1/2 lbs. ground beef
1 med. onion,chopped
1 jar(16oz) salsa
1 can(8oz) tomato sauce
1 to 2 tsp.ground cumin
1/8 tsp. garlic salt
1 can(16 oz) refried beans
12 flour tortillas
1-1/2 c.(6 oz) shredded monterey jack cheese,divided
1-1/2 c.(6 oz) shredded cheddar cheese,divided
2 cans (2-1/4 oz. each) sliced ripe olives,drained,divided
In a skillet,cook beef and onion until meat is no longer pink;drain.Stir in the salsa,tomato sauce,cumin and garlic salt;cook for 3 min. or until heated through.Meanwhile,spread 2-3 tblsp. refried beans over each tortilla.Sprinkle each with 1tblsp. cheddar cheese,1 tblsp.monterey jack cheese and 1 tblsp.olives.Roll up.Place seam side down in a greased 13 in.x 9-in. x 2-in. baking dish.Top with beef mixture.Sprinkle with remaining cheeses and olives.Bake,uncovered,at 350 degrees for 20 min.or until heated through.Serves 6

Answer 5

There are so many good recipes out there. If you enter Beef Enchiladas Recipes into your search engine, you'll come with loads of them. Pick one which suits your taste and adjust accordingly. Yummy.
Personally, I prefer shredded beef or pork, but each to their own.
Bon appetit!

Answer 6

This one was good, really good https://www.youtube.com/watch?v=BGeB9ciGI9o&list=UUAzitFDyCHL096aI-ZdFPxA

Answer 7

Beef Enchiladas With Red Chile Sauce

Ingredients

RED CHILI SAUCE:
3 oz. dried ancho chilies
-(about 5), toas
seeded, deveined, rinsed
2 1/2 c boiling water
2 Tbsp. vegetable oil
2 Tbsp. tomato paste
1 clove garlic, minced
1/2 tea. Salt
1/2 tea. dried oregano leaves,
-crushed
1/4 tea. ground cumin
1/4 tea. ground coriander
BEEF ENCHILADAS:
1 1/2 lbs. lean boneless beef
-chuck
1/2 tea. salt
2 Tbsp. vegetable oil
1/2 c finely chopped white onion
3/4 c beef broth
1/4 c raisins (optional)
1 clove garlic minced
1/2 tea. ground cloves
1/4 tea anise seeds, crushed
12 corn tortillas ( 6-inch
-diameter)
1/4 c sour cram
1/2 c sliced pitted ripe olives

Instructions

Prepare red chili sauce:
Place chilies in a medium bowl and cover with boiling water. Let stand
1 hour. Place chilies along with soaking water into a blender and process
until smooth. Pour into a 2 quart saucepan and whisk in remaining
ingredients. Bring to a boil over medium high heat. Reduce heat to very
low.
Cover and simmer 10 minutes stirring occasionally.
Makes about 2 1/2 cups

Beef Enchiladas:
Cut meat lengthwise with knife into 1 inch strips. Then cut crosswise at 1
inch intervals to form 1 inch cubes
Sprinkle beef with salt. Brown half of beef in hot oil in a large skillet
over medium high heat 10 to 12 minutes, turning frequently. Remove with
slotted spoon to plate. Repeat with remaining beef. Reduce heat to medium
and add onion cook and stir 4 minutes or until onion is softened. Return
beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and
1/4
cup Red chili Sauce. Bring to a boil over medium high heat. Reduce heat to
low. Cover and simmer 1 1/2 to 2 hours until beef is very tender. Using 2
forks pull beef into coarse shreds in skillet. Remove from heat. Preheat
oven to 375 F Heat remaining Red Chili Sauce in a medium skillet over
medium
heat until hot, remove from heat. Dip 1 tortilla in sauce with tongs a few
seconds or until limp. Remove, draining off excess sauce. Spread about 3
tablespoons meat filling down center of tortilla. Roll up and place in a
13x9 inch baking dish. Repeat with remaining tortillas, sauce and meat
filling. Pour remaining sauce over enchiladas. Sprinkle cheese over top.
Bake 25 minutes or until bubbly and cheese is melted. To serve, spoon sour
cream down center of enchiladas. Sprinkle with olives. garnish if desired.
Makes 4 to 6 servings.