Heat oven to 400\u00b0. Brown beef. Stir in 3/4 cup enchilada sauce and 1 cup cheese.
Spoon filling into tortilla. Roll and place seam side down in 13 x 9 pan. Place remaining sauce over top and 1/2 cup cheese. Bake at 400\u00b0 for 15 to 20 minutes.
Brown onion in ground beef.
Put 1 layer of Fritos on bottom of pan and a layer of cheese.
Add ground beef, enchilada sauce and cream of mushroom soup.
Make 1 square casserole.
Top with a layer of cheese, then top with crushed Fritos.
br>Use in your favorite enchilada recipes!
*Note:I prefer using
edium heat cook the ground beef with onion and garlic until
Preheat oven to 375.
Brown beef and onion until beef is thoroughly cooked.
Drain beef and stir in 3/4 cup enchilada sauce, the chopped green chilies and 1-3/4 cup cheese.
Spoon enchilada filing into tortillas.
Roll up and put seam side down in lightly greased baking dish.
Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
Bake at 375 for 20 minutes.
b>Beef and Onion.
Drain and return to skillet.
Combine Enchilada
Brown beef add taco seasoning, and about 1/3 cup of enchilada sauce.
In a separate pan, place oil and cook tortillas one by one just for a little bit -- they need to be soft.
After that just roll the tortilla stuffed with beef and cheese, until you complete the 20 tortillas, and when you finish bath the tortillas with the rest of the enchilada sauce.
Place some more cheese on top, and place in oven for about 20 min at 350 degrees.
Brown and drain meat. Add onions, 1 can of enchilada sauce and salt and pepper to taste. Simmer 10 minutes. Place a rounded tablespoonful of meat mixture on each tortilla. Sprinkle with a spoonful of cheese. Roll up. Place seam side down in a greased baking pan. Top with remaining can of enchilada sauce and remaining cheese. Cover with foil. Bake at 375\u00b0 for 30 minutes.
Heat the oven to 350\u00b0F Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired, in the skillet.
Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
Bake for 20 minutes or until the enchiladas are hot and bubbling.
Heat oven to 350 degrees F.
In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in an ungreased 8-inch square glass baking dish.
Top with chicken mixture.
Sprinkle with onions, tomato and cheese.
Bake 35-45 minutes or until hot and bubbly.
If desired, arrange additional tortilla chips around edge of dish.
Combine ground beef and onions; brown in a skillet.
When browned, drain off grease and return to skillet.
Add 3 cups Cheddar cheese and stir.
Mixture will stick together.
Warm tortillas in microwave for 2 to 3 minutes until flexible.
Fill and roll each enchilada with 2 tablespoons of meat mixture.
Cook and stir ground beef and onion in a large skillet over medium-high heat until beef is no longer pink.
Pour off drippings.
Sprinkle oregano and salt over beef, stirring to combine.
Place tortillas on 2 large baking sheets.
Lightly brush surface of each tortilla with oil.
Bake in a preheated 400\u00b0 oven for 3 minutes.
Divide beef mixture evenly over tops or tortillas; divide tomato and desired topping over beef mixture.
Bake at 400\u00b0 for 12 to 14 minutes, rearranging baking sheets halfway through cooking time.
Preheat oven to 375. Lightly grease a 13 x 9 baking dish.
In skillet, brown meat until done, drain.
Stir in milk, soups, onion, green chiles and enchilada sauce.
In the baking dish, spread a little of the sauce on the bottom.
Layer 1/2 of the tortillas, meat mix then cheese, repeat.
Finish with cheese on top.
Bake for 30 minutes or until cheese is bubbly!
hot roast beef sandwiches, or beef stew. See my other recipes for directions
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
Place the beef roast in a large slow
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.
Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.
Spread a tablespoon of enchilada sauce on each tortilla. Fill with chicken, onion and peppers and roll up. Spray casserole dish with a nonstick spray, then cover with 3 to 4 tablespoons of enchilada sauce. Place enchiladas in casserole dish and pour rest of enchilada sauce over them. Sprinkle cheese over enchilada sauce and place olives on top. Cook at 350\u00b0 for 35 minutes. I use nonstick aluminum foil to cover while cooking.
Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
Cover and cook on Low for about 8 hours or High for about 4 hours.
Add all your ingredients together.
Simmer until heated
Use like you would any enchilada sauce.
Very easy and mild.