Beef Enchiladas

The recipe Beef Enchiladas is ready in roughly 1 hour and is definitely a great gluten free option for lovers of Mexican food. This recipe makes 12 servings with 370 calories, 18g of protein, and 20g of fat each. For $1.55 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. This recipe is liked by 7 foodies and cooks. If you have canned tomato sauce, chili powder, onion, and a few other ingredients on hand, you can make it. It is brought to you by Cullys Kitchen. Overall, this recipe earns a solid spoonacular score of 49%. Beef Enchiladas, beef enchiladas, and Better-than-Ever Beef Enchiladas are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F.In a large skillet brown the burger and onion until burger is no longer pink inside. Drain, mix in the olives, ½ teaspoon salt, and set aside.In another skillet or medium sauce pan mix together the tomato sauce, tomato paste, olive oil, tomato soup, 1 cup of shredded cheddar, and water. Season with ½ teaspoon of salt, chili powder and garlic powder; Simmer for 20 minutes. Pour about a cup of the mixture in the bottom of a 9 x 13 casserole dish. In another small sauce pan heat the re-fried bean just warm enough to work with.Place each Tortilla in the hot tomato sauce, one at a time as you wrap them, first with the meat mixture, and then a couple spoons of re-fried beans. Wrap them and place them seam side down in the casserole dish. Top with the rest of the sauce and the shredded cheddar.Bake for 20-30 minutes or until hot and bubbly.Serve Hot

 

Step by step:

1. Preheat oven to 350F.In a large skillet brown the burger and onion until burger is no longer pink inside.

2. Drain, mix in the olives, ½ teaspoon salt, and set aside.In another skillet or medium sauce pan mix together the tomato sauce, tomato paste, olive oil, tomato soup, 1 cup of shredded cheddar, and water. Season with ½ teaspoon of salt, chili powder and garlic powder; Simmer for 20 minutes.

3. Pour about a cup of the mixture in the bottom of a 9 x 13 casserole dish. In another small sauce pan heat the re-fried bean just warm enough to work with.

4. Place each Tortilla in the hot tomato sauce, one at a time as you wrap them, first with the meat mixture, and then a couple spoons of re-fried beans. Wrap them and place them seam side down in the casserole dish. Top with the rest of the sauce and the shredded cheddar.

5. Bake for 20-30 minutes or until hot and bubbly.

6. Serve Hot

Nutrition Information:

covered percent of daily need

 

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