BEEF ENCHILADAS | Easy Enchilada Sauce Recipe | How To Make Cheesy Baked Enchiladas
Today I am making cheesy ground beef enchiladas my favorite way, baking in the oven. The homemade enchilada sauce gravy and the cheese make this a baked comfort food my family loves. I am also making a pan of Mexican rice and a salad to make this a delicious enchilada dinner.
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⭐️ABUELA'S AUTHENTIC RED ENCHILADAS
⭐️BEEF AND CHEESE ENCHILADAS
⭐️ENCHILADAS SUIZAS
⭐️EASY MEXICAN RICE
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0:00 Intro
0:10 Ingredients
0:51 Cooking The Ground Beef
2:27 Prepping The Corn Tortillas
4:00 Enchilada Sauce Prep
8:00 Assembling The Enchiladas
11:07 Bake The Enchiladas
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INGREDIENTS
1 lb ground beef (I used 97/3 lean to fat ratio)
1/4 cup diced onions
2 garlic cloves minced
1/2 tsp ground cumin
1/2 tsp salt
pepper to taste
14 corn tortillas
1/3 cup oil (for softening corn tortillas)
12 oz cheddar cheese (or Colby jack cheese)
ENCHILADA RED SAUCE INGREDIENTS
1/4 cup oil
4 tbsp all purpose flour
2 Tbls chili powder
1/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 Knorr brand chicken bouillon cube
2 cups (16 oz) water
**You can substitute the bouillon cube and water with
2 cups of chicken stock or broth
**If using chicken broth, be sure to adjust salt and seasoning to taste
**Bake in a 9x13 baking dish
**Preheat oven to 375 degrees F
**Bake covered for 20 minutes and then uncovered for 10 to 15 minutes.
ASY MEXICAN RICE RECIPE
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MUSIC
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My Go To TEX-MEX BEEFY ENCHILADAS: Fast & Easy Enchilada Recipe
This one is a 11/10 for sure! This enchilada recipe is fast, easy and super delicious it will forsure become not only yours but everyone’s favorite!
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✅ tip
Skim the top of the beef gravy to remove the excess oil
Ingredients:
For the enchiladas
Whit corn tortillas
Oil for frying
Medium cheddar cheese
For the beef chili gravy sauce
1/2 onion;small diced
2 minced garlic cloves
1 lb ground beef (80/20)
2 tsp ground cumin
2 tsp oregano
2 tsp black pepper
Salt to taste I used 1 1/2 tsp
3 1/2 unsalted beef broth
2 tbsp tomato paste
3 tbsp New Mexico chili powder
1 1/2 tsp paprika
1 1/2 tsp cayanne pepper
4 tbsp APF (all purpose flour)
1 serving of love????
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Recipes in Spanish:
#texmex #enchiladas #beefenchiladas
How to Make Shredded Beef Enchiladas
David's Recipes - Learn from QVC's resident foodie, David Venable as he shows you how to make shredded beef enchiladas. This is an easy enchilada recipe and what is great is you can easily substitute the beef for a main ingredient more to your liking such as chicken, cheese, beans, or veggies. With so many options you'll want to add this to your Mexican recipes right away. For more recipes from David:
Enchiladas consist of corn tortillas wrapped around a filling and topped with some delicious sauce. They can be filled with almost anything including beef, chicken, cheese, beans, or veggies. And they can be topped with wither a red or green chile pepper sauce. We choose to use a pressure cooker to make the beef filling in these enchiladas because it not only saves you cooked time but it allows you to buy a cheaper cut of meat and tenderize it to perfection. For a full Mexican meal, serve these enchiladas with my rice and beans recipe.
Shredded Beef Enchiladas
Ingredients:
3 dried Ancho chilies, stemmed and seeds removed
1 dried Guajillo chili
3 Tbsp + 1 tsp oil, divided
2 cups diced onions, divided
1 Tbsp + 1 tsp minced garlic, divided
3 cups beef broth
2 Tbsp tomato paste
1 tsp sugar
1 (8-oz) can tomato sauce
1 Tbsp red wine vinegar
2-1/2 tsp dried oregano, divided
2 tsp ground cumin, divided
1 tsp + 2 Tbsp chili powder, divided
2 tsp salt, divided
3/4 tsp ground black pepper, divided
2 lbs beef chuck roast, cut into 4 pieces
1 Tbsp minced garlic, divided
1 (4.5-oz) can chopped green chilies
16 (6) corn tortillas
5 cups shredded Monterey Jack cheese
Directions:
Preheat the oven to 350°F.
Toss the dried peppers in 1 tsp of oil, and then roast in the oven for 5 minutes. Set aside.
Heat 1 Tbsp of the oil in a medium-size sauce pot over medium heat. Add 1 cup of the onions and 2 tsp garlic and sauté until the onions are translucent, about 5 minutes. Add the roasted peppers, 2-1/2 cups beef broth, 1 Tbsp tomato paste, sugar, tomato sauce, red wine vinegar, 1 tsp oregano, 1/2 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1/4 tsp black pepper. Bring everything to a boil, and then remove from the heat. Let the mixture cool for at least 30 minutes.
While the sauce is cooling, prepare the beef. Combine 1-1/2 tsp oregano, 1-1/2 tsp cumin, 2 Tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper in a medium-size bowl. Rub the meat with the dry rub mixture. Reserve any remaining spices in the bowl. Heat 2 Tbsp oil in a sauté pan over medium-high heat. Add the meat and brown on all sides. Place the beef into a pressure cooker and add 1/2 cup beef broth, 1 cup onions, 1 tsp minced garlic, 1 Tbsp tomato paste, green chilies, and any reserved dry rub spices. Place the lid on the pressure cooker and lock into place. Set it to high and cook for 50 minutes.
While meat cooks, finish the sauce. Place the sauce into a blender and puree until it's smooth and no chunks remain. Set aside.
When the beef has finished cooking, turn off the pressure cooking and let the pressure release naturally, then remove the lid. Remove the beef and place in a medium-size bowl. Set aside to cool.
While the beef is cooling, set the pressure cooker to the browning setting and bring the liquid to a boil. Let it reduce until it's slightly thickened, to about 1 cup.
Shred the beef with 2 forks and then fold in the reduced liquid and 1/4 cup of the enchilada sauce. Spread 1 cup of the enchilada sauce over the bottom of a 9 x 13 baking dish. Spread a little less than 1/4 cup of the meat down the middle of one corn tortilla. Spread 1 Tbsp of the cheese on top of the meat. Roll the tortilla around the meat and place, seam-side down, into the baking dish. Repeat with the remaining tortillas, meat, and cheese.
Pour the remaining sauce over the prepared enchiladas. Top with the remaining cheese and bake until the enchiladas are heated through and the cheese has melted, about 25--30 minutes. Serve with David's Chorizo & Black Bean Rice and toppings like sour cream, chopped avocado, chopped fresh cilantro, shredded lettuce, and chopped tomato.
HOW TO MAKE THE BEST BEEF ENCHILADAS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the Tex-Mex Beef enchiladas.
These enchiladas are very special to me, it takes me back to the first day my mother in law invited me for dinner at her house, she knew enchiladas were my absolute favorite and she surprised me with her version . (16 years ago ????) I was then introduced to Tex-Mex enchiladas and I was fascinated, it was my first time trying them, all I was used to was my grandmas authentic Mexican enchiladas, that btw are seriously delicious as well, but this enchiladas are different since the sauce is made out of a gravy chile sauce! Let me tell you it’s a sauce full of flavor, you can’t even taste “The gravy”
???? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Ingredients: makes 24 enchiladas
Tortillas
Colby cheese
Oil
Chile Gravy:
7 tbsp butter or oil
7 tbsp flour
4 cups chicken stock low sodium
2 chile ancho
2 chile de árbol
3 garlic cloves
4 tbsp tomato paste
4 tbsp chile powder
1 1/2 tsp cumin
1/4 tsp vinegar
Salt
Picadillo(filling):
2 lbs ground beef I’m using 93/7
1/2 white onion (diced)
3 carrots (small diced)
3 small potatoes (small diced)
3 roma tomatoes (small diced)
2 Chile serranos (small diced)
Paste: 1/2 cup water
3 garlic cloves
1 bay leave
1 tbsp ground cumin
2 tsp oregano
Salt I used 1 1/2 tbsp
1 tbsp whole black pepper
1 serving of love ????
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How to Make Homemade Beef Enchiladas
Simple homemade Beef Enchiladas are full of Mexican comfort food flavors. This recipe includes a quick homemade red enchilada sauce and an easy ground beef filling that's ready for the oven in 30 minutes.
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✅Ingredients
RED ENCHILADA SAUCE:
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 4 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried Mexican oregano
• 2 cups vegetable broth
GROUND BEEF FILLING:
• 1½ pounds lean ground beef
• 1 white onion diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces diced green chiles
ENCHILADAS:
• 12 corn tortillas
• 2 tablespoons vegetable oil for frying
• 3 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
✅Instructions
00:03:49 - Quick recap Homemade Beef Enchiladas recipe
00:00:14 - HOW TO MAKE THE RED ENCHILADA SAUCE
1️⃣ Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.
00:01:11 - MAKE THE GROUND BEEF FILLING FOR ENCHILADAS
1️⃣ Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.
00:01:45 - ASSEMBLE ENCHILADAS
1️⃣ Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan.
2️⃣ 00:01:57 - Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time, fry tortillas in oil until soft. DO NOT CRISP.
3️⃣ 00:02:18 - Dip each tortilla into the enchilada sauce to coat and set on a plate. Fill with a scoop of the ground beef filling and top with a generous pinch of cheese. Roll and place into the prepared 9x13 pan. Drizzle remaining sauce over enchiladas in the pan and top with remaining shredded cheese. Bake, uncovered, in the preheated oven for 20-25 minutes until cheese is warm and bubbly. Top with chopped cilantro and serve hot.
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The best Tex-Mex enchiladas for BREAKFAST + homemade salsa | Beef Enchiladas Recipe EASY!
I am making the first meal of the new year and it's gonna be comforting. Today I am making Tex-Mex-style ground beef enchiladas topped with an egg and homemade salsa. The enchilada sauce is a savory chili gravy red sauce that is perfect for baked enchiladas. I grew up with these beefy cheesy enchiladas and still make them weekly.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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*Name:* Simply Mama Cooks: Food Cooked With A Mama's Love
⭐️ PONCHE NAVIDEÑO
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INGREDIENTS
1 lb lean ground meat of choice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin (optional)
1 tsp salt
pepper to taste
15 corn tortillas
1/3 cup oil (for softening corn tortillas)
12 oz Colby Jack or cheddar cheese
ENCHILADA RED SAUCE INGREDIENTS
3 to 4 Tbsp oil
1/4 cup all-purpose flour
2 to 3 Tbsp light chili powder
1 Tbsp beef or chicken bouillon
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups water
The best enchiladas ever
Tex-Mex Ground Beef Enchiladas