edium heat cook the ground beef with onion and garlic until
In a skillet, brown Beef and Onion.
Drain and
Brown beef in skillet.
Add about 1 cup of salsa(more or less to taste) to beef and heat until salsa is warm.
Turn off heat!
Spoon meat mixture and cheese into tortillas, making sure not to over fill.
Roll up and place in 13x9 baking dish.
The enchiladas will pack together tightly.
Spread remaining salsa over enchiladas and sprinkle with remaining cheese.
Bake at 350\u00b0F until cheese is melted and edges of tortillas start to brown and crisp (approx 10-15 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.
emaining picante sauce evenly over enchiladas.
Cover with cheese.
Place the beef roast in a large slow
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.
Brown ground beef with onions.
Add the beans,olives,corn, sauces and soup.
Mix well.
Simmer 10 minutes.
In a 9x13 pan- spread a little of the sauce mixture on bottom of pan.
Layer 1/2 of the torn tortillas, 1/2 of the sauce and 1/2 of cheese.
Repeat layers.
Bake in 350 degree oven for 30 minutes or until bubbly hot.
Serve with sour cream and chopped green onions.
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.
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.
edium-high heat. Carefully add beef brisket and brown the meat
wo forks to make shredded beef. Dip each tortilla in the
br>Note: This recipe will make 8-10 Enchiladas depending on how
Brown beef, onions, peppers and garlic in
Saute onion and garlic in margarine or oil.
Add remaining ingredients and simmer 30 minutes or 45 minutes.
Pour over enchiladas.
Just before baking, top with cheese.
I use this sauce for chicken or beef enchiladas and for Spanish rice.
Rice recipe is as follows:
egrees.
Cook the ground beef in a skillet until brown
dditional 2 minutes. Add ground beef and cook until there is
oft enough to fold into enchiladas without breaking.
Fill tortillas
Distribute tomato sauce and ground beef between tortillas, roll up and
Saute onion.
Add ground beef and brown; drain.
Place some ground beef and cheese in a line in the center of a flour tortilla.
Roll and place seam side down in a baking dish.
Place rolled enchiladas side by side.
Pour sauce over.
Add grated cheese on top.
Bake, uncovered, 15 to 30 minutes at 350\u00b0 (until bubbly).