Easy Beef Enchilada Recipe
I had the urge to put together some beef enchiladas, but was not able to come across a recipe that used most of the ingredients I actually wanted for them to include. I elected to take a chance and do...
The end product was a couple of pans full of tasty beef enchiladas. There are 4 really large enchiladas in each 9x13 baking dish. I covered one of them snugly with foil and put it in the deep freeze. It should be quick to reheat for a fast meal later on. If eight very large enchiladas are too much for you to make use of within a short period of time, you can easily decrease the recipe by half.
2 pounds ground beef
1 medium onion, chopped coarsely
1 packet powdered taco seasoning
2 1/2 teaspoons chili seasoning
1 teaspoon pepper
1 cup water
2 cups prepared brown rice
10 ounces of enchilada sauce
2 cups of salsa
1 can condensed cream of chicken soup
1 package softened cream cheese, 8 ounces
1 can kidney beans, drained
4 cups shredded sharp cheddar cheese, divided
8 10 inch tortillas
sour cream, optional
Brown hamburger in a large frying pan until nearly cooked through. Add the chopped onion and continue to cook until onion is clear. Drain.
Add the package of taco seasoning, chili powder, pepper and water to the ground beef mixture. Cook over medium heat until a little thickened, just about 5 or 6 minutes. Turn down heat to low. Add salsa and prepared rice to the frying pan and simmer up to the point where nearly all the water is consumed. Put aside.
Using a medium mixing bowl, blend enchilada sauce, can of soup and softened cream cheese. Blend until smooth. Move to one side.
Get out two 9x13 inch glass baking pans. The pans do not need preparing of any sort.
To each tortilla wrap, put around 1/2 to 3/4 cup of beef mixture. If you've an excessive amount of hamburger mixture, just add a bit more to each tortilla. Add approximately 2 teaspoons of drained kidney beans to tortilla. Sprinkle on 1/4 cup shredded cheddar cheese. Roll to form enchiladas and place seamed side down in a ground baking dish. It is going to take four enchiladas to fill each pan.
When all eight tortillas are stuffed, rolled and put in the pans, put half of the sauce mixture down the middle of both baking pans. Spread remaining cheddar cheese on top of both pans of enchiladas. Place in 325 degree oven and bake 15 to 20 minutes, or until the shredded cheese becomes melted. Serve with a little sour cream, if preferred.
This recipe creates extra large enchiladas. It might appear like an awful lot of sauce mixture, and a lot of cheddar cheese, but I assure you they come out beautifully. I used flour tortillas simply because that is the kind I had in the cupboard. I'm positive this should work just as well with corn tortillas.
In case you don't have 2 9x13 glass pans, 3 9x9 baking dishes would do just as well. I really don't advise using metal baking pans, as the food will begin tasting like metal if left in the metal baking pans for very long. Absolutely do not use metal bakeware should you need to put one of them in the freezer
In case you don't wish to use kidney beans, you can turn to pinto beans, black beans, chili beans or re-fried beans. I wager chili beans would likely give them an added lift. I just opted for kidney beans since I have a fondness for them.
If you're an olive addict like me, I bet olives could be a good added ingredient. It is too bad that I am the only olive lover in my own family, so they were not an possibility for me. A little chopped sweet bell pepper scattered over the top of the layer of cheese would enhance the look of the enchiladas. Do a bit of experimenting and combine your favored ingredients as you wish.
Naturally, this dish is great for dinner dished up with a garden salad and hot buttered bread.
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