Beef Enchilada Recipe – Easy & Delicious

This Beef Enchilada Recipe is a very easy to assemble recipe of the classic Mexican dish of enchiladas. Take advantage of prepared sauce and chili beans for a very hearty casserole.

 

This version uses flour tortillas and ground beef along with the traditional cheese and onions.

Serve with Spanish rice and a salad for a perfect mid-week meal that will please the whole family.

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Easy, Hearty Beef Enchilada Recipe
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Easy to make and delicious. Maybe not authentic Mexican but a great weeknight dish nevertheless!!! 

Course: Main Course
Cuisine: Mexican
Keyword: Beef Enchilada Recipe
Servings: 6
Calories: 280 kcal
Ingredients
  • 1 pound lean ground beef
  • 1 can 15.5 ounces chili beans
  • 1 can 10 ounces enchilada sauce, mild or hot
  • 8 flour tortillas 8-inch size
  • 1 large yellow onion finely chopped
  • 1 cup cheddar cheese shredded
  • 1 can 2 ounces sliced olives
  • ½ cup fresh salsa
  • vegetable oil
  • kosher salt and ground black pepper
Instructions
  1. Heat a large skillet over a medium flame and add the ground beef and chopped onion. Season the beef with salt and pepper and sauté it until it is no longer pink. Drain the beef through a strainer, then return it to the skillet. Stir in the chili beans, ¾ cup of the enchilada sauce, and 2 tablespoons of the fresh salsa. Transfer the mixture to a small bowl and set it aside.

  2. Preheat the oven to 350F. Spread a tablespoon of the enchilada sauce around the bottom of a baking dish, about 11 x 7 inches.

  3. Heat a half-inch of the vegetable oil in the skillet over low heat. Hold a tortilla along one edge with tongs and dip it in the hot oil, turning it once, until the tortilla is just limp. Drain the tortilla over the skillet, then set it on a plate. Repeat with the remaining tortillas.

  4. Place a half cup of the meat mixture on each tortilla and roll them up. Place the enchiladas seam side down in the prepared baking dish.

  5. Sprinkle the enchiladas with the remaining salsa and enchilada sauce. Sprinkle with the sliced olives, then cover the casserole with the shredded cheddar cheese. Bake them in the hot oven, uncovered, for about 20 to 30 minutes, or until the cheese is bubbly.

Good To Know About This Beef Enchilada Recipe

These are fairly substantial enchiladas, and the recipe makes 4 servings of 2 enchiladas each. For a larger group, cut the finished casserole in squares.

Food For Thought – Serve small bowls of extra cheddar cheese and chopped onions on the side. A bowl of guacamole and fried tortilla chips would be the perfect accompaniment.

On Your Own – Some cooks save a little time and calories by skipping the tortilla frying procedure. You can eliminate this step, but be aware that the flour is likely to absorb lots of the liquid from the filling, and your enchiladas may come out a bit mushy. The light frying in oil not only make the tortillas pliable, but acts as a seal to keep out the moisture of the filling.

Up Next: 

Cajun Meatball Stew Recipe – Basic Cajun Cooking

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Paula Deen’s Sexy Oxtails – Great Paula Recipe

Paula Deen’s Sexy Oxtails are wonderful and the recipe takes less than fifteen minutes of “hands on preparation”! Just pop it in the oven, program the oven for when and how long you want it to cook, and forget about it.

The slow braising of the oxtails makes the meat fall off the bones tender and creates a rich stock.

Paula’s seasoning beats any seasoning mixture from French onion soup to homegrown herbs that I’ve tried for slow cooking red meat.

The recipe works so well that I’ve also cooked beef roasts this way. I just love the smell of the house while it’s cooking.

About 30 minutes before it’s done, I usually add some root vegetables. Potatoes which have been cooked this way are so good that they don’t even need butter.

Falling off the bone good!

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Paula Deen's Sexy Oxtails
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
 
A very simple recipe for oven braised oxtails. Once the prep work is done, you just walk away from the stove and let them cook for a few hours. Alternatively you can cook in the pressure cooker or slow cooker!
Course: Main Course
Cuisine: American
Servings: 2
Calories: 90 kcal
Ingredients
  • 2 oxtails 1-1/2 to 2 inches thick
  • 1/3 cup soy sauce
  • 2 large onions sliced
  • 8 bay leaves
  • 1 cup water
  • 1 -2 tablespoon house seasoning
Paula's House Seasoning
  • 1 part of black pepper
  • 1 part of garlic powder
  • 4 parts of salt.
Instructions
  1. Trim as much fat off the tails as you can.
  2. Season with Paula's house seasoning Sprinkle with soy sauce and cover with sliced onions and bay leaves. Cover with 1 cup water.
  3. Cover the dish with foil. Bake for about 3 hours at 325 degrees.
Recipe Notes

Alternate Cooking Methods: Prepare it in a pressure cooker, 40 minutes under high pressure. Make it in the slow cooker by cooking on low for 8 to 10 hours.

Enjoy Paula Deen’s Sexy Oxtails!

Up Next:

Classic Tuna Salad

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Recipe based on one by carrie sheridan
Photo by rstavrakis

Cajun Meatball Stew Recipe – Basic Cajun Cooking

Cajun Meatball Stew is a very popular recipe in the Cajun part of South Louisiana. This is basic Cajun cooking.

 

When it comes to Cajun recipes there’s one thing Cajuns love. Rice and gravy!

How To Make Cajun Meatball Stew

This stew starts off with your typical dark brown roux. Some people prefer to buy it in stores, ready-made. I’ve never understood why, because it’s not that difficult to make from scratch.

The main thing you must do is stir, constantly, over medium-high heat, never leaving the stove until it’s almost the color of chocolate syrup.

If you burn it, throw it out and start over, because it will give your gravy a very bitter taste.

When I have the time, I prefer to make this stew a day ahead, separate the meatballs from the gravy, and refrigerate.

Not only does this cause the fat from the meat to rise to the top and harden for easy removal but it also enhances the flavor!

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Cajun Meatball Stew Recipe

This Cajun Meatball Stew Recipe is great served with rice and toasty French bread.

Course: Main Course
Cuisine: American
Servings: 6
Ingredients
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 3 cups onions finely chopped
  • 1 1/2 cups bell peppers finely chopped
  • 1 cup celery finely chopped
  • water or beef broth
  • 4 garlic cloves minced
  • 2 lbs ground chuck
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup fresh parsley chopped
  • 1/2 cup plain breadcrumbs
  • salt and cayenne pepper
  • 1/4 cup green onion chopped
Instructions
  1. In heavy dutch oven (preferably enameled cast iron), heat oil over medium high heat. Add flour. Stir, constantly, until flour is dark brown, being very careful not to burn. Flour should be almost the color of chocolate syrup. This is your roux, which is the base of your gravy.
  2. To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery. Reduce heat to medium, cooking until onions are transparent.
  3. Add enough water or beef broth to fill pot 2/3 of the way. Bring to a boil, then reduce heat to a simmer.
  4. While this is cooking, make meatballs by combining ground chuck, remaining onions, bell pepper, and celery, 2 cloves of the minced garlic, eggs, milk, worcestershire sauce, 1/4 cup of the parsley, bread crumbs, and salt and cayenne pepper. Mix well.
  5. Form into whatever size meatballs you prefer. I like to make mine about 1 1/2 - 2" round. One trick to making tender meatballs is not to pack the meat too firmly. Just form them enough for them to hold together. Also, do not pre-cook the meatballs after rolling.
  6. Add meatballs to the gravy. DO NOT STIR FOR AT LEAST 20 MINUTES! Stirring them will break them apart. Cook over medium low heat until gravy is desired consistency. Adjust seasoning with salt and cayenne pepper. Skim as much of the fat as you can off of the top.
  7. Stir in remaining garlic, parsley, and chopped green onions. Cook for 5 minutes longer.

 

Serve Cajun Meatball Stew over hot cooked rice.

I usually serve this with a side of early green peas or corn, and a fruit salad of some kind, such as pineapple, topped with grated cheddar cheese.

Enjoy!

Up Next:

Slow-Cooker Meatball Subs

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Recipe based on one by Irishcolleen
Photo by Irishcolleen

Beef Liver and Onions With White Wine

This is the best Beef Liver and Onions recipe I’ve ever made. The wine sauce is fabulous and mixed with the liver and onions is spectacular.

 

You might want to double the sauce because you’ll want extra for your potatoes or pasta.

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Beef Liver and Onions With White Wine
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

One of the best beef liver recipes I've ever tried!

Course: Main Course
Cuisine: American
Keyword: Beef Liver and Onions
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 ⁄4 cup flour
  • 1 ⁄2 teaspoon salt
  • 1 ⁄8 teaspoon pepper
  • 1 lb beef liver
  • 1 ⁄4-1⁄2 cup butter
  • oil to taste
  • 2 cups thinly sliced onions
  • 1 -2 tablespoon fresh sage minced
  • 1 ⁄2 cup beef stock
  • 1 ⁄4 cup dry white wine
  • 1 tablespoon minced Italian parsley
Instructions
  1. Combine flour, salt and pepper in bag.
  2. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.
  3. Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  4. Saute the onions on medium heat until tender and glossy. Transfer to side dish and sprinkle with sage, salt and pepper.
  5. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink.
  6. Return onions to pan til heated. Remove liver and onions from pan and plate.
  7. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  8. Pour over liver and onions, sprinkle with parsley and serve.

 

Enjoy!

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Simple Corn Relish – Easy & Delicious

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Recipe based on one by Gay Gilmore
Photo by Bergy

French Dip Crock Pot Recipe

This French Dip Crock Pot Recipe is VERY good. I always consider this a treat when getting it at restaurants, and now I can make it at home!

 

The au jus is excellent.

Never have I eaten a more tender roast beef sandwich.

I used split Kaiser rolls with a slice of American cheese on each and put them in the oven for about 10 minutes on 375. Then I piled on the sliced meat and served with the au jus. Just wonderful.

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French Dip Crock Pot Recipe

French Dip Crock Pot Recipe
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
 

Pile on the sliced meat and serve with the au jus. Wonderful.

Course: Sandwiches
Cuisine: French
Keyword: French Dip Crock Pot Recipe
Servings: 4
Calories: 345 kcal
Ingredients
  • 1 2 lb rump roast
  • 1 tablespoon garlic pieces
  • 1 tablespoon black pepper start with 1 tsp
  • 4 tablespoons onion soup mix
  • 2 tablespoons beef bouillon
  • 2 14 ounce cans beef broth
  • 1 1/2 onions diced
Instructions
  1. Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crockpot.

  2. Place all ingredients in a crockpot.

  3. Cook on High for 5-6 hours or Low for 8-10.

  4. Remove the meat from the crockpot and place it on a deep plate to collect juices.

  5. Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus.

  6. Place in a saucepan and keep warm.

  7. Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.

  8. (Remember to add the juices that drain off the meat).

  9. Heat Hoagie buns to warm and slice the meat thin.

  10. Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.

 

Enjoy!

Up Next:

Slow-Cooker Meatball Subs

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Recipe based on one by Diana Adcock
Photo by Swirling F.

Slow Cooker Meatball Subs

These Slow Cooker Meatball Subs are the most wonderful meatballs and so easy to do. The idea behind this is just super… The flavors really blend!

 

The idea behind this is just super–I had never thought to put it all together in the crockpot and let the flavors blend.

One of my kids’ favorite meals and meatball subs are now on our monthly rotation.

You can use ground turkey if you like and the meatballs can be prepared ahead of time and frozen.

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Slow Cooker Meatball Subs
Prep Time
25 mins
Cook Time
2 hrs 25 mins
Total Time
2 hrs 50 mins
 

Slow Cooker Meatballs Subs are enjoyed by everyone. Great weeknight dinner!

Course: Main Course
Cuisine: Italian
Keyword: Slow Cooker Meatball Subs
Servings: 6
Calories: 365 kcal
Ingredients
  • Ingredients
  • 1 lb lean ground beef
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons finely chopped onions or 1⁄4-1⁄2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg
  • 1 tablespoon Parmesan cheese grated
  • 1 32 ounce jar spaghetti sauce
  • 6 -8 sub rolls (hoagie rollor 6 -8 hot dog buns
  • mozzarella cheese sliced or shredded
Instructions
  1. Directions
  2. Place first seven ingredients in large bowl. Mix thoroughly with your hands just until combined. (I wear food prep gloves.) Shape into approximately 30 1-inch balls.
  3. Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes. OR: microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
  4. Combine the cooked meatballs and spaghetti sauce in crock pot. Cook on low for about 2 hours. If you cook longer, stir every hour or so.
  5. Place meatballs and sauce in buns/rolls and top with mozzarella cheese. Bake in the oven for about 6 minutes to get toasty
  6. (A friend places the raw meatballs & sauce in the crock-pot and cooks them for 8+ hours on low, but I have never tried this.).

 

Enjoy!

Up Next:

Cherry Tomato & Corn Salad

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Recipe based on one by Marg CaymanDesigns
Photo by anniesnomsblog

Steak with Blue Cheese Butter

Steak with Blue Cheese Butter is unbelievable! I never would have thought that store-bought ingredients would come together so well.

 

The steaks were cooked to perfection, and the butter was to die for.

A simple and easy recipe that is big on flavor. The blue cheese adds a really delicious flavor to the steak.

Honestly, you just have to try this recipe. If you are not a lover of blue cheese, you can get milder versions of blue cheese.

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Steak with Blue Cheese Butter

Nothing can beat a well cooked steak! Unless it's a Steak With Blue Cheese Butter.

Course: Main Course
Cuisine: American
Keyword: Steak With Blue Cheese Butter
Servings: 2
Calories: 375 kcal
Ingredients
Ingredients
  • 1 ⁄2 cup butter softened
  • 1 ⁄2 cup crumbled blue cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 clove garlic minced
  • 2 beef t-bone steaks or 2 porterhouse steaks
Instructions
Directions
  1. In a small bowl combine butter, blue cheese, parsley, basil and garlic. Set aside.
  2. Grill steaks to desired doneness.
  3. Top each steak with a generous amount of the butter mixture.
  4. Chill the remaining butter for another time. (Try the butter mixture tossed with hot cooked vegetables).

Enjoy This Steak with Blue Cheese Butter Recipe!

Up Next:

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Recipe based on one by Karen From Colorado
Photo by Marg

Grilled T-Bone Steaks – Perfect Marinade

Grilled T-Bone Steaks are my favorite but this is an excellent marinade for any steak. The flavor is just wonderful. In fact it’s the BEST marinade for all types of beef. T-bones come out perfect. Very tender with a wonderful flavor.

After having this marinade you’ll stop ordering steaks at restaurants. They just can’t stand up!

I even make it to take camping. All of the other campsites are jealous when they smell our meat barbecuing!

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Grilled T-Bone Steaks
Prep Time
15 mins
Cook Time
8 mins
Marinating time
12 hrs
Total Time
12 hrs 23 mins
 

These Grilled T-Bone Steaks are really kicked up with this excellent marinade!

Course: Main Course
Cuisine: American
Keyword: Grilled T-Bone Steaks
Servings: 2
Calories: 425 kcal
Ingredients
Ingredients
  • 1 ⁄2 cup water
  • 1 ⁄2 cup light soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon McCormick's Montreal Brand steak seasoning
  • 1 ⁄2 teaspoon garlic powder
  • 1 ⁄2 teaspoon chipotle hot sauce
  • 1 ⁄4 teaspoon pepper
  • 2 -3 garlic cloves smashed
  • 2 beef t-bone steaks 1 in thick
Instructions
Directions
  1. In a large resealable plastic bag, combine the first 11 ingredients. Add steaks. Seal the bag and turn to coat.
  2. Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
  3. Drain and discard marinade.
  4. Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

Grilled T-Bone Steaks Perfection!

Up Next:

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Recipe based on one by Nimz1466
Photo by gailanng

Worlds Best Grilled Steak – Family Certified!

Worlds Best Grilled Steak! AMAZING! My family applauded. Tender juicy marinated steaks on the grill are one of life’s pleasures.

 

This is the best marinade I have ever come across.

It is the perfect blend of flavors and it leaves the meat tender without being overpowering.

I find it works best with New York strip steaks. They are the perfect thickness to soak up all the flavor!

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Worlds Best Grilled Steak
Prep Time
10 mins
Cook Time
10 mins
Marinating Time
3 hrs
Total Time
3 hrs 20 mins
 

It's the marinade that makes this the Worlds Best Grilled Steak!

Course: Main Course
Cuisine: American
Keyword: World's Best Grilled Steak
Servings: 4
Calories: 395 kcal
Ingredients
Ingredients
  • 4 -5 choice beef steaks
  • 1 ⁄2 cup low sodium soy sauce
  • 2 teaspoons olive oil
  • 2 teaspoons ketchup
  • 1 teaspoon minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon pepper
Instructions
Directions
  1. Blend all ingredients, pour over steaks.
  2. Marinate 3 hours, turning frequently.
  3. Grill to your liking.

Enjoy The Worlds Best Grilled Steak!

Up Next: 

Crock Pot Italian Wedding Soup

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Recipe based on one by Chef Dee
Photo by AZPARZYCH

Grilled Flat Iron Steak – Perfect Marinade

Grilled Flat Iron Steak with the perfect marinade. The ingredients are ones that are typically available in most kitchens and the flavor really bursts.

 

Fast, easy, AND delicious plus it’s an economical cut of meat!

Great for a Sunday dinner when everyone is hungry and you want something nice…fast. You could possibly substitute Italian salad dressing for the oil and salad seasoning. I will definitely make this more often.

You won’t need to drown your steak in ketchup or steak sauce with this recipe!

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Grilled Flat Iron Steak
Prep Time
30 mins
Cook Time
10 mins
Marinade
2 hrs
Total Time
2 hrs 40 mins
 

This delicious Grilled Flat Iron Steak owes it flavor to the easy marinade.

Course: Main Course
Cuisine: American
Keyword: Grilled Flat Iron Steak
Servings: 4
Calories: 325 kcal
Ingredients
Ingredients
  • 1 ⁄4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves peeled, crushed
  • 1 teaspoon Italian seasoning
  • salt
  • black pepper
  • 1 1/2 lbs flat iron steaks
Instructions
Directions
  1. Place steak in a plastic sealable bag.
  2. In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
  3. Let meat set at room temperature for at least one hour prior to grilling.
  4. Remove meat from the marinade and discard marinade.
  5. Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
  6. Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes.
  7. Be careful not to overcook.
  8. Thinly slice the steak across the grain.

 

Enjoy!

Up Next:

Steak with Blue Cheese Butter

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Recipe based on one by BakinBaby
Photo by DeliciousAsItLooks