CHEESY BEEF ENCHILADAS MY WAY
I love these Enchilads! Made with ground beef and the tortilla shells are fried and then dipped in the sauce, it just gives them that extra Yum! This is very similar to how I make my Chicken Enchiladas that I also posted when I first started JAP. Hope you enjoy these as much as I do.
Provided by Tammy T
Categories Tacos & Burritos
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Spray the bottom & sides of a 9"x13" baking dishes with non-stick cooking spray; coat bottom of dish with 1 cup enchilada sauce; set aside.
- 2. In a large skillet, brown ground beef; add salt & pepper, drain and set aside. Place cheeses in medium bowl and mix together. Chop onion and set aside.
- 3. Place browned meat in a bowl; rinse and wipe the skillet for re-use. Place the skillet back on the burner on a very low setting. Fill with 1 cup of the enchilada sauce.
- 4. In a different skillet, heat the oil over high heat. Use enough to be about 1" deep. The oil is ready for frying the tortillas when the edge of a tortilla dipped in the oil sizzles on contact. Using tongs, place a tortilla in the hot oil, turning it quickly so it doesn't burn (don't worry if it starts to bubble). Remove the fried tortilla to the skillet containing the sauce and lay it flat. Using tongs, flip it to coat both sides with sauce. The tortilla will become very limp. Place the fried saucy tortilla into the baking dishe. Prop it open to receive fillings.
- 5. Fill each tortilla with the meat, chopped onions and some of the cheese. (Save about a cup of cheese to top enchiladas with.) Using your hands (be careful, it will be hot), fold the tortilla around the fillings and place it seam-side down into the dish to form an enchilada. Repeat until all tortillas have been fried, sauced and filled.
- 6. Once the dish has all enchiladas added to it, pour the remaining sauce over the enchiladas to barely cover them. Spread the remaining cheese down the center of the enchiladas. (Use as much or as little of the cheese as you wish.) Sprinkle the black olives over the cheese.
- 7. Bake for approximately 30 minutes or until bubbly. (Watch that the cheese doesn't burn. If it starts to brown too much, cover loosely with non-stick aluminum foil.) Let stand for 15 minutes before serving. Sometimes I like to add sour cream for topping.
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Mallory Adams
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
Francisco Paguada
[email protected]I'm not a fan of enchiladas, but these were really good!
Zakes Duve
[email protected]These enchiladas were easy to make and they tasted great! I will definitely be making them again.
Zaineb Hadj O
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry and bland.
tabark park
[email protected]These enchiladas were delicious! I will definitely be making them again.
Ahsan Suleman
[email protected]I've made these enchiladas several times and they're always a hit! My family loves them.
Rafiullah Rind
[email protected]The recipe was easy to follow, but the enchiladas didn't turn out as crispy as I would have liked.
Bo Basant
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
Leah Montelongo
[email protected]I'm not a fan of enchiladas, but these were really good!
Sameer
[email protected]These enchiladas were easy to make and they tasted great! I will definitely be making them again.
Thomas Brislane
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry and bland.
Makayla Avis
[email protected]These enchiladas were delicious! I will definitely be making them again.
Reker Pokuta
[email protected]I've made these enchiladas several times and they're always a hit! My family loves them.
Joseph Kariuki
[email protected]The recipe was easy to follow, but the enchiladas didn't turn out as crispy as I would have liked.
TAILONG TAILONG
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
Dartanyon Evans
[email protected]I'm not a huge fan of enchiladas, but these were really good! The filling was moist and flavorful, and the enchiladas were perfectly crispy.
Zinat Khan
[email protected]These enchiladas were so cheesy and flavorful! I loved the combination of the beef and cheese.
Ana Gonzalez
[email protected]The recipe was easy to follow and the enchiladas turned out great! I used ground turkey instead of beef and they were still delicious.
Chodhary Arshad
[email protected]These enchiladas were a hit with my family! The cheesy beef filling was flavorful and moist, and the enchiladas were perfectly crispy on the outside. I will definitely be making these again.