good beef enchilada recipe Slow cooker shredded beef enchiladas

Enchiladas are a classic dish that can be enjoyed by anyone, with a variety of fillings and sauces that can satisfy everyone’s tastebuds. Below are five different recipes for beef enchiladas, with each one bringing its unique flavor profile to the table.

The Best Ground Beef Enchiladas Recipe

This recipe for beef enchiladas is made with ground beef, mixed with taco seasoning and topped with a red enchilada sauce. The filling also includes onion, garlic, and black beans, with some rotating vegetables like corn and peppers. These enchiladas are perfect for any weeknight meal, and leftovers can be stored for an easy lunch the next day.

Ingredients:

• 1 lb ground beef
• 1/2 yellow onion, diced
• 1 tbsp garlic, minced
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1 red bell pepper, diced
• 2 tbsp taco seasoning
• 1 can (10 oz) red enchilada sauce
• 8-10 flour tortillas
• 1-2 cups shredded cheddar cheese
• Optional toppings: sour cream, diced tomatoes, sliced avocado, cilantro

Instructions:

1. Preheat the oven to 350°F.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
3. Add the onion, garlic, black beans, corn, and red pepper to the skillet, and cook until the vegetables are soft. Stir in the taco seasoning.
4. Pour 1/2 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish.
5. Spoon the beef mixture into the center of each tortilla, and roll up. Place the enchiladas seam-side-down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the enchiladas, and sprinkle shredded cheese over the sauce.
7. Cover the dish with foil and bake for 20-25 minutes, until the enchiladas are heated through and the cheese is melted.
8. Remove from the oven and let cool for a few minutes before serving. Top with your choice of optional toppings, if desired.

Beef Enchiladas Recipe

This recipe for beef enchiladas is a classic, made with a mixture of shredded beef, cheese and a spicy red enchilada sauce. The beef is simmered with tomatoes, onions and garlic before being shredded and mixed with the cheese. The enchiladas are perfect for freezing, making them an excellent meal prep option for busy weeknights.

Ingredients:

• 1 lb beef chuck roast
• 1 yellow onion, chopped
• 1 can (14.5 oz) diced tomatoes with green chilis
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 can (10 oz) red enchilada sauce
• 8-10 flour tortillas
• 2 cups shredded cheddar cheese
• Optional toppings: sour cream, diced tomatoes, sliced avocado, cilantro

Instructions:

1. Preheat the oven to 350°F.
2. Heat the vegetable oil in a large dutch oven or pot over medium-high heat. Season the beef with salt and pepper, and add it to the pot.
3. Cook the beef for 2-3 minutes on each side, until browned. Remove the beef from the pot and set aside.
4. Add the onion to the pot and cook until softened, about 5 minutes. Add the diced tomatoes and garlic, and stir to combine.
5. Add the chili powder, cumin, and oregano to the pot, and stir to combine.
6. Return the beef to the pot. Add enough water to cover the beef by one inch.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, until the beef is fork-tender and can be easily shredded.
8. Remove the beef from the pot and shred it using two forks.
9. Add half of the shredded cheese to the beef mixture.
10. Spread a thin layer of the enchilada sauce on the bottom of a 9×13 inch baking dish.
11. Place a few tablespoons of the beef mixture on each tortilla and roll it up. Place the enchiladas seam-side-down in the baking dish.
12. Pour the remaining enchilada sauce over the top of the enchiladas, and sprinkle the remaining shredded cheese over the top.
13. Cover the dish with foil and bake for 20-25 minutes, until heated through and the cheese is melted.
14. Remove from the oven and let cool for a few minutes before serving. Top with your choice of optional toppings, if desired.

Shredded Beef Enchiladas with the BEST Homemade Enchilada Sauce

This recipe for beef enchiladas is made with shredded beef that is cooked low and slow with a blend of spices, tomato paste and beef broth. The beef is then mixed with cheese and rolled inside a tortilla, before being topped with a homemade enchilada sauce. The sauce is made by simmering chili powder, garlic, and tomato paste with chicken broth, before being thickened with a bit of flour. These enchiladas are perfect for any dinner party, and can easily be made ahead of time.

Ingredients:

• 1 lb beef chuck roast
• 1 tbsp vegetable oil
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp coriander
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup tomato paste
• 1 can (14 oz) beef broth
• 8-10 flour tortillas
• 2 cups shredded cheddar cheese
• Optional toppings: sour cream, diced tomatoes, sliced avocado, cilantro

Instructions:

1. Preheat the oven to 350°F.
2. Season the beef with half of the chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, and salt.
3. Heat the vegetable oil in a large dutch oven or pot over medium-high heat. Add the beef and cook until browned on all sides, about 3-4 minutes per side.
4. Remove the beef from the pot and set aside. Add the remaining chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, tomato paste, and beef broth to the pot.
5. Whisk the mixture together until fully combined, scraping up any browned bits from the bottom of the pot.
6. Return the beef to the pot, making sure it is fully submerged in the liquid. Cover the pot and transfer it to the oven.
7. Bake for 3-4 hours, until the beef is fork-tender and can easily be shredded.
8. Remove the beef from the pot and shred it using two forks.
9. Spread a thin layer of the enchilada sauce on the bottom of a 9×13 inch baking dish.
10. Place a few tablespoons of the beef mixture on each tortilla and roll it up. Place the enchiladas seam-side-down in the baking dish.
11. Pour the remaining enchilada sauce over the top of the enchiladas, and sprinkle the shredded cheese over the top.
12. Cover the dish with foil and bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
13. Remove from the oven and let cool for a few minutes before serving. Top with your choice of optional toppings, if desired.

Ugly Enchiladas with the BEST Homemade Red Enchilada Sauce

This recipe for beef enchiladas is made with a rich and flavorful homemade red enchilada sauce that combines chili powder, garlic, and cumin. The filling is made with a mixture of beef and cheese, and the enchiladas are topped with additional cheese before being baked in the oven. These enchiladas may not be the prettiest, but their taste will make up for their appearance!

Ingredients:

• 2 lbs ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp paprika
• 1 can (28 oz) tomato sauce
• 2 tbsp chili powder
• 1 can (4 oz) diced green chilis
• 8-10 flour tortillas
• 2 cups shredded cheddar cheese
• Optional toppings: sour cream, diced tomatoes, sliced avocado, cilantro

Instructions:

1. Preheat the oven to 375°F.
2. Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon as it cooks.
3. Add the garlic powder, onion powder, cumin, and paprika to the skillet, and stir to combine.
4. Add the tomato sauce, chili powder, and green chilis to the skillet, and stir to combine.
5. Simmer the mixture for 5-10 minutes, until it has thickened slightly.
6. Spread a thin layer of the enchilada sauce on the bottom of a 9×13 inch baking dish.
7. Place a few tablespoons of the beef mixture on each tortilla and roll it up. Place the enchiladas seam-side-down in the baking dish.
8. Pour the remaining enchilada sauce over the top of the enchiladas, and sprinkle the shredded cheese over the top.
9. Cover the dish with foil and bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
10. Remove from the oven and let cool for a few minutes before serving. Top with your choice of optional toppings, if desired.

Slow Cooker Shredded Beef Enchiladas

This recipe for beef enchiladas is perfect for those busy days, as it utilizes a slow cooker to cook the beef low and slow. The beef is shredded, mixed with cheese, and then rolled up inside tortillas. The enchiladas are then baked in the oven until the cheese is melted and bubbly, and ready to be enjoyed.

Ingredients:

• 2 lbs beef chuck roast
• 1 can (19 oz) red enchilada sauce
• 1 can (4 oz) diced green chilis
• 2 garlic cloves, minced
• 1/2 onion, chopped
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8-10 flour tortillas
• 2 cups shredded cheddar cheese
• Optional toppings: sour cream, diced tomatoes, sliced avocado, cilantro

Instructions:

1. Season the beef with the chili powder, cumin, salt, and pepper.
2. Place the beef chuck roast into a slow cooker, and top with the diced green chilis, garlic, and onion.
3. Pour the can of red enchilada sauce over the beef, making sure it is fully covered.
4. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is fully cooked and easily shredded with a fork.
5. Preheat the oven to 350°F.
6. Remove the beef from the slow cooker and use two forks to shred it.
7. Spread a thin layer of the enchilada sauce on the bottom of a 9×13 inch baking dish.
8. Place a few tablespoons of the beef mixture on each tortilla and roll it up. Place the enchiladas seam-side-down in the baking dish.
9. Pour the remaining enchilada sauce over the top of the enchiladas, and sprinkle the shredded cheese over the top.
10. Cover the dish with foil and bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
11. Remove from the oven and let cool for a few minutes before serving. Top with your choice of optional toppings, if desired.

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