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Beefy Three-Cheese Enchiladas Recipe

Be the first to write a review From Cooking Among Friends by Mary Tennant and Becki Visser , Guide

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Cooking Recipes Beef Recipes Mexican Food Recipe Cooking Cheese Chicken Enchiladas

Make this tasty beef and cheese enchiladas recipe for a crowd or freeze into portions for family meals.

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 60 minutes Ingredients:

3 pounds ground beef 2 Tablespoons garlic, pressed or minced 2 Tablespoons ground cumin 1 Tablespoon chili powder 48 ounces mild salsa or picante sauce (for use with beef mix) 1-1/2 pounds cream cheese, softened and cut into chunks 6 cups shredded Cheddar cheese 6 cups shredded Monterey Jack cheese 3 red or green peppers, finely chopped 36 (6-inch) tortillas 48 ounces mild salsa or picante sauce (for topping) 4-1/2 cups shredded cheddar or Monterey Jack cheese

Preparation: Note: These instructions are for make-ahead freezer meals (6 meals of 6 servings each). However, if you are cooking for a crowd, simply use a large pan and skip the freezing instructions. For a chicken version, substitute shredded cooked chicken for the ground beef. In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power, and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in Cheddar cheese, Monterey Jack cheese, and peppers. Remove from heat and set aside. Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container. Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze. Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving. Yield: 36 servings Nutrition information per one enchilada: 432 calories, 23 grams protein, 29 grams fat, 19 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 771 milligrams sodium Recipe Source: Cooking Among Friends, Meal Planning and Preparation Delightfully Simplified by Mary Tennant and Becki Visser (Cooking Among Friends) Reprinted with permission.



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Beef Enchiladas Recipe

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Mexican is one of the most popular choices of ethnic foods. Many people opt to eat Mexican for a dinner out. Because most recipes are also simple to make, these spicy dishes from south of the border often top the list of go to meals for busy families. Using just a few ingredients probably already in the pantry, this recipe for beef enchiladas comes together quickly.

1 pound Ground beef 1/2 cup Chopped Onion 1 package taco seasoning 1 can (16 0z.)refried beans 1/2 cup jarred salsa 2 cup Mexican-blend shredded cheese 1 can (10 oz) enchilada sauce 12 12 corn tortillas

Directions 1.Preheat oven to 350. 2.Spray a 9 x 13 baking dish lightly with cooking spray. 3.Cook chopped onions and ground beef in a large skillet. 4.Add taco seasoning, refried beans, salsa and about cup shredded cheese. Mix well. 5.Pour a small amount of enchilada sauce onto a rimmed plate or baking sheet. 6.Dip a corn tortilla into the sauce. Spread a spoonful of the meat and bean mixture onto the tortilla. 7.Roll up and place in a 9 x 13 baking dish. 8.Continue with the remaining tortillas adding more sauce as you go. 9.When all tortillas are filled and rolled, pour remaining enchilada sauce over the enchiladas. 10.Bake for 20 minutes. 11.Remove dish from oven and top with remaining shredded cheese.

12.Continue baking until cheese is melting or about 10 minutes.

Servings: 12 Prep time: 1 hour Cook Time: 30 minutes