Best 5 Michelles Mexican Beef Enchiladas Recipes

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Welcome to the world of flavors and textures, where we are unveiling the secrets to creating the most delicious and authentic Michelles Mexican Beef Enchiladas. This culinary journey will take you through a step-by-step guide, ensuring that each enchilada is a perfect blend of tender beef, savory spices, and ooey-gooey cheese, all wrapped in soft and fluffy tortillas. Get ready to tantalize your taste buds with this classic Mexican dish, infusing your kitchen with the vibrant colors and aromas of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN BEEF ENCHILADAS



Mexican Beef Enchiladas image

A slightly different twist on an old favorite. Just lovely served with Spanish rice, beans or refritos, and guacamole or pico de gallo. Posted in response to a recipe request.

Provided by Molly53

Categories     Cheese

Time 1h

Yield 10 serving(s)

Number Of Ingredients 21

1 lb ground chuck
1 clove garlic, finely minced
2 teaspoons salt
1 tablespoon vinegar
1 tablespoon tequila or 1 tablespoon water
1 tablespoon chili powder
1 (1 lb) can kidney bean, undrained
3 tablespoons salad oil
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar
1 beef bouillon cube, dissolved in
1 cup boiling water
2 tablespoons finely chopped canned green chilies
1 dash ground cumin
1/2 teaspoon salt
1 dash pepper
10 corn tortillas
1 cup grated sharp cheddar cheese or 1 cup cubed monterey jack cheese

Steps:

  • PREPARE MEAT FILLING:.
  • Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
  • Stir in undrained kidney beans.
  • MAKE TOMATO SAUCE:.
  • Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
  • Stir flour into garlic/onion/oil until smooth.
  • Stir in tomato puree, vinegar and dissolved bouillon cube broth.
  • Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
  • Add chiles, cumin, salt and pepper.
  • Simmer, uncovered and stirring occasionally, about 5 minutes.
  • TO ASSEMBLE ENCHILADAS:.
  • Preheat oven to 350F and spray your pan with cooking spray.
  • Place about 1/3 cup filling in center of each tortilla; roll up.
  • Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
  • Pour tomato sauce over all and sprinkle with cheese.
  • Bake 25 minutes.
  • NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
  • Reheat slightly to serve.

MICHELLE'S MEXICAN BEEF ENCHILADAS



Michelle's Mexican Beef Enchiladas image

I grew up in the Rio Grande Valley so let's just say Mexican food is my forte! After watching my mom make enchiladas, I had to learn so that I could feed myself during college! These are the best ever! Hope you enjoy! These are simple to make and do not require many ingredients and of course they are fantastic! No special enchilada sauce required =]

Provided by mvillar3

Categories     One Dish Meal

Time 1h

Yield 12 enchiladas, 2-4 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 (8 ounce) can tomato sauce
2 serrano peppers
1 1/2 cups water
1 small yellow onion
1 green bell pepper
3 tablespoons cumin
1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
1/2 teaspoon pepper (regular black pepper)
1 teaspoon salt
2 (15 ounce) cans Wolf brand chili
Mexican blend cheese
corn tortilla
vegetable oil (eye it) or olive oil (eye it)

Steps:

  • Preparing the Meat.
  • Place ground beef in skillet and brown all the way.
  • Add the water and fill just until the meat is covered by the water, add in cumin, four slices of the bell pepper, cut about four rings from the onion and add in, garlic salt, salt, pepper, 1/2 can of tomato sauce only, and serrano peppers.
  • Cover the pan and let cook for 20-30 minutes until most of the water has evaporated and the onion and bell peppers are cooked and soft. The longer it cooks the better the meat will taste.
  • Preparing the tortillas.
  • While the meat is cooking you can begin preparing the tortillas for the enchiladas.
  • In a small skillet pour about 2 tablespoons oil and heat on medium, place in 1 corn tortilla at a time for about 5 seconds on each side, the idea is just to get them wet and soft.
  • Make sure to have a plate covered with a napkin on the bottom close to the stove, upon removing the tortilla place on top of the plate, the napkin on the bottom will absorb the extra oil. Keep repeating this until you are done with the tortillas and stack them on top of each other.
  • Let cool until the meat is done.
  • Preparing the Enchilada.
  • Heat up the chili until it is hot.
  • In a deep baking pan (13") place tortilla, fill with about 1 tablespoon of meat and roll the tortilla into a little taco, repeat process until you are done with all the meat and tortillas. Fill to your desire and for those of you who don't like meat just replace meat with grated cheese. Make sure to fill the entire bottom of the pan.
  • Once the bottom is filled with the rolled tacos pour chili on top of them until every single one is covered and soaking with chili.
  • Next add grated cheese on top of the chili enchilada and again make sure to cover entire bottom layer . Begin stacking the rest of the tacos on top of the first layer and repeat process until you are done.
  • Next place the baking pan/tray in the oven for 10-15 minutes until the cheese is melted on top.
  • Let cool and begin serving enjoy!

TEX-MEX BEEF AND CHEESE ENCHILADAS



Tex-Mex Beef and Cheese Enchiladas image

Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!

Provided by RHONDA35

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 13

2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 ounce) can tomato sauce
4 cups water
½ cup all-purpose flour, divided
1 ½ teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
  • While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
  • Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 793.5 calories, Carbohydrate 40.4 g, Cholesterol 172 mg, Fat 49.1 g, Fiber 6.5 g, Protein 47.1 g, SaturatedFat 24.1 g, Sodium 1915.1 mg, Sugar 3.9 g

TEX-MEX BEEF ENCHILADAS



Tex-Mex Beef Enchiladas image

This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h20m

Number Of Ingredients 12

2 tablespoons olive oil
1/4 cup all-purpose flour (spooned and leveled)
1 can (14 1/2 ounces) reduced sodium chicken broth
1 1/2 tablespoons chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
Coarse salt and ground pepper
8 corn tortillas (6-inch)
1 1/2 cups shredded cheddar cheese (6 ounces)
1/4 cup chopped cilantro

Steps:

  • Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
  • Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
  • Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
  • Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

BEEF ENCHILADAS



Beef Enchiladas image

This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 15

3 tablespoons light olive oil
1 1/2 pounds beef tenderloin tips, cut into 1/4-by-1/4-inch strips
1 large white onion (about 10 ounces), cut into 1/2-inch pieces
2 cloves garlic, chopped
3/4 cup slivered almonds
3/4 cup chopped fresh cilantro, plus more for topping
1/2 cup raisins, plus more for topping (optional)
2 tablespoons juice from Rosa's Pickled Jalapenos or store-bought pickled jalapenos
1 teaspoon dried oregano, crumbled
Coarse salt and freshly black ground pepper
Ranchera Sauce
12 (6-inch) corn tortillas
3 to 4 tablespoons vegetable oil
2 cups very thinly sliced red cabbage
6 Rosa's Pickled Jalapenos

Steps:

  • Heat olive oil in a large skillet over medium-high heat until it just starts to smoke. Immediately, but carefully, add beef, onion, and garlic into the pan. Cook, stirring, until onion is translucent and beef is cooked through, about 8 minutes. Add almonds, cilantro, raisins, jalapeno juice, and oregano. Season with salt and pepper. Stir in 1/2 cup ranchera sauce and bring to a boil. Remove from heat. Filling can be made up to 2 hours in advance. Let cool, cover, and refrigerate.
  • In a medium skillet, heat vegetable oil over medium-high heat. Place a tortilla in the skillet and cook, turning once, about 15 seconds per side. Transfer to a paper towel-lined plate. Repeat process with remaining tortillas.
  • Place 1 tortilla in the center of each of six warmed plates. Top each with an even layer of beef filling, and then with a second tortilla. Spoon about 3/4 cup of ranchera sauce over each enchilada and let it run onto the plate. Scatter cabbage over the top, and place a pickled jalapeno on the cabbage; sprinkle with cilantro and raisins, if using. Serve immediately.

Tips:

  • Prep your ingredients beforehand: Chop your veggies, cook your beef, and mix your sauce ahead of time to save time and ensure a smooth cooking process.
  • Use flavorful cheese: A blend of Mexican cheeses like cheddar, Monterey Jack, and queso Oaxaca will give your enchiladas a rich and authentic taste.
  • Be generous with your sauce: Enchiladas are all about the sauce, so don't be afraid to use a lot. It will help keep the tortillas moist and flavorful.
  • Don't overfill your tortillas: Too much filling will make it difficult to roll the enchiladas and they may fall apart during baking.
  • Bake the enchiladas until they are golden brown and bubbly: This will ensure that the cheese is melted and the sauce is hot and flavorful.
  • Garnish your enchiladas with your favorite toppings: Shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa are all classic choices.

Conclusion:

Michelle's Mexican Beef Enchiladas are a delicious and satisfying meal that is perfect for any occasion. They are easy to make and can be tailored to your own preferences. With a few simple tips, you can create enchiladas that are sure to impress your family and friends. So next time you're looking for a tasty and authentic Mexican dish, give these enchiladas a try!

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