Best ever Spicy Beef Enchilada Pie | Enchilada pie recipe ground beef : Easy Cheesy Beef Enchilada
Best ever Spicy Beef Enchilada Pie | Enchilada pie recipe ground beef : Easy Cheesy Beef Enchilada
???? My Spicy Ground Beef Enchilada Pie is full of Mexican comfort food flavors. It has red enchilada sauce and an easy ground beef filling that's ready for the oven in about 30 minutes. Some other Ingredients include cottage cheese, sour cream, frozen corn, black olives, and more!!! This recipe is one of my family favorites. It can easily be made ahead of time or doubled and frozen for an easy dinner.
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★ Best ever Spicy Beef Enchilada Pie
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★Directions:
➥Step 1:
Preheat oven to 400 degrees F (200 degrees C).
➥Step 2
Heat a cast-iron skillet over medium heat fry the corn tortillas whole and flat until crisp, about 15-20 seconds per side, drain on paper.
➥Step 3:
Brown the lean ground beef (or ground meat of your choice for about 7 to 10 minutes) in a large skillet over medium-high heat until meat is browned and crumbly, drain off any fat if necessary, and season with the spices. Add onions and jalapeno and cook for about 2-3 minutes. Add garlic and cook until fragrant, about 2-3 more minutes. Stir in the black olives and corn. Remove from heat.
➥Step 4 :
Mix black beans and ¼ cup to ½ cup of the red enchilada sauce in a bowl until creamy.
Step 5
Grate the two kinds of cheese and set aside about 1/4 for the topping. Combine the sour cream and cottage cheese into a large amount of cheddar and jack cheeses in the bowl.
➥Step 6 :
Line the bottom of a deep baking dish with a small amount of Enchilada sauce and add a layer of fried tortilla.
Spread a generous layer of black bean mixture on top of the tortillas, add a layer of the cheese mixture (about 1 heaping cup) and spread, now add about 1-2 cups of the ground beef meat mixture on top. Drizzle a little more enchilada sauce over the top, but don’t use too much or it will runny. Repeat again.
One more layer of the tortilla, bean, meat, cheese mixture, and sauce layering process, and finish with remaining cheese, green onions, cilantro, and tomatoes for the final layer and topping.
➥Step 7 :
Bake @ 400- degrees for about 30-40 minutes until bubbling and the enchiladas are cooked through. Cool for 20 minutes and serve.
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Old School Tamale Pie
Old school tamale pie is a hearty and delicious skillet casserole recipe made with lean ground beef, corn, black olives, diced tomatoes, green chilies with the best cornbread recipe baked on top. Comfort food at its finest!
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The Best Homemade Shepherd's Pie: Easy Simple Shepherd's Pie Recipe
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Shepherd's Pie Recipe
Ingredients
2 Lbs Ground Beef
6-7 Medium Russet Potatoes
1 Small Onion, Chopped
1 To 1-1/2 Cups Frozen Peas & Carrots
4 Tbs Margarine Or Butter
3 Tbs All-Purpose Flour
2 Cups Water
1/2 Cup Whole Milk
1/4 Cup Graded Parmesan Cheese
1/4 Cup Philadelphia Cream Cheese
3-4 Tbs Ketchup
2 Tsp Worcestershire Sauce
1 Beef Flavor Bouillon Cube
1 Tsp Minced Garlic
2 Tsps Salt
2 Tsps Black Pepper
1-1/2 Tsp Paprika
1 Tsp Sugar
1/2 Tsp Thyme
1/2 Tsp Parsley Flakes
Instructions
1. Place a pan over high heat and add ground beef.
2. Chop up onion and add to pan once ground beef browns.
3. Add the ketchup, worcestershire sauce, bouillon cube, minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika and thyme.
Stir in well.
4. Combine water and flour. Stir until flour dissolves.
5. Then add slurry to pan of ground beef.
6. Reduce heat to medium heat and allow meat to simmer until juice turns into a thick gravy.
7. Once gravy thickens, remove meat and gravy from pan and place in a baking pan.
8. Add the peas and carrots to the meat and stir in until well blended.
9. Peal the potatoes.
10. Slice and dice them into small even size shapes.
11. Place a pot of water over high heat. Once water comes to a boil add potatoes, cook for 20 minutes, then drain water.
12. Place the potatoes back in the pot and place pot over high heat. Mash potatoes and make sure potatoes are on the dry side before adding the ingredients. Then add your milk, cream cheese, margarine or butter and stir in well. Then add the graded parmesan cheese, egg yolk, sugar, the remaining salt and pepper then stir in again.
13. Place the potatoes over the ground beef and vegetables.
14. Smooth potatoes out with a fork.
15. For decoration purposes, garnish with 1/2 tsp paprika and parsley flakes.
16. Bake on 400 degrees for about 30 minutes.
Spiced Beef with Bashed Beans | Hugh Fearnley-Whittingstall
This is fine comfort food – but definitely of the non-stodgy variety. For the best results, choose lean beef steak, ideally minced fairly coarsely. This delicious recipe is taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.
• Order the book, here:
INGREDIENTS:
Serves 2–3, or 4–6 as a starter or tapas
2 tablespoons rapeseed or sunflower oil
350g lean beef, coarsely minced
2 garlic cloves, finely chopped
2 teaspoons cumin seeds, lightly bashed
1 teaspoon coriander seeds, lightly bashed
1⁄2 teaspoon dried chilli flakes, or to taste
1 teaspoon smoked sweet paprika
2 Little Gem lettuces, separated into leaves
A good squeeze of lime (or lemon) juice
Leaves from a small bunch of coriander, or parsley
Sea salt and freshly ground black pepper
For the bashed beans:
1 tablespoon rapeseed or olive oil
1 garlic clove, sliced
400g tin white beans, such as cannellini or butter beans, rinsed and drained
A small glass of vegetable stock or water (75ml)
To serve:
Lime or lemon wedges
DIRECTIONS:
Put a large frying pan over a medium-high heat. Add the oil and, when hot, crumble in the mince. Fry without turning for a couple of minutes to allow some good browning, then turn and stir and fry for about 5 minutes until all of the mince has lost its raw look.
Add the garlic, cumin and coriander seeds, chilli flakes and some salt and pepper. Cook for about 10 minutes more, stirring frequently to distribute the spices and brown the mince all over. If there is any excess fat, pour it off.
Add the paprika, cook for a further 2 minutes, until the beef is beginning to get crispy, then take the pan off the heat.
Meanwhile, for the bashed beans, put the oil in a saucepan over a low heat. Add the sliced garlic and cook, stirring, for 1–2 minutes or until it is just starting to colour.
Add the beans and a little salt and pepper. Cook for a couple of minutes, then add the stock or water and bring to a simmer. Simmer for a couple of minutes more then take off the heat. Give the beans a rough bashing in the pan with a potato masher to create a coarse-textured mash, with some whole beans retained. Add a little more liquid if it seems very dry. Taste and add more salt or pepper if needed.
Divide the lettuce leaves between serving plates or bowls, spoon over some warm bashed beans and top with the spicy beef. Add a good spritz of lime or lemon and a scattering of coriander or parsley and serve, with lime or lemon wedges.
VARIATION:
With quick guacamole Make up a rough guacamole by mashing 2 ripe avocados in
a bowl with a trickle of oil, a pinch of chilli flakes, some roughly chopped coriander if you have some, a little salt and pepper and a generous squeeze of lime. Serve the mince, beans and guacamole on, or with, a cornmeal tortilla (see page 72), with roughly shredded lettuce leaves if you like, and you’ve got yourself a proper little Mexican feast.
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More River Cottage recipes:
Mexican Ground Beef Rice Casserole
The most amazing casserole that's juicy, cheesy and loaded with BIG Mexican flavours!
On the table in 30 minutes, made in ONE POT.
PRINT RECIPE.
Cheesy texture like risotto except it tastes like Beef Enchiladas!!
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Gordon Ramsay's Shepherd's Pie