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.

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Cajun Meatball Stew Recipe – Basic Cajun Cooking

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Easy Mexican Pork Pozole Recipe

This Easy Mexican Pork Pozole Recipe is not only very easy to make it’s also doggone delicious. I like to serve it with some refried beans and tortillas.

 

This is what I consider a really good Mexican meal!

Note: Sometimes you’ll see this recipe for pozole spelled “posole” but it’s the same dish!

What is Pozole?

Pozole means “hominy”. It’s also a traditional soup from Mexico and is typical of many Mexican states. It’s made with hominy and most always includes meat. Although it’s pork most often it can be any meat.

It’s typically seasoned with chile peppers, onion, garlic, and sometimes salsa or limes.

Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico.

Easy Mexican Pork Pozole Recipe

This recipe for pozole does use pork. It may not be an authentic Mexican pozole but it should be close. At any rate, it’s doggone good and definitely worth a try in your kitchen. Who knows, it may just a place in your permanent recipe file!

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Easy Mexican Pork Pozole Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
A delicious combination of pork and hominy along with Mexican spices and flavorings. The soup is simmered in chicken stock with a strong hint of ancho chile powder. 
Course: Soup
Cuisine: Mexican
Servings: 10
Calories: 248 kcal
Ingredients
  • 2 tablespoons vegetable oil
  • 1 garlic clove minced
  • 1 ⁄2onion chopped
  • 1 1/2 pounds pork cubed
  • 1 teaspoon oregano Mexican if possible
  • 2 tablespoons chile powder ancho powder
  • 3 -4 cups chicken broth
  • 1 30 ounce can white hominy, drained
  • salt and black pepper
Instructions
  1. Saute the onion and garlic in the oil until clear and soft. Add the pork and sear. Add broth. Simmer until tender. (Depends on cut.).
  2. Add the remaining ingredients and cook for 30 more minutes.
  3. Add the broth or water for the consistency desired. Traditionally, it's soup, but I like it thicker – stew-like.
  4. Salt and pepper at the end to taste.
  5. Serve with cornbread or tortillas.
Recipe Notes

Chile Powder is not a mix, but powdered roasted dried chiles. I use a mix of anchos, pasillas, and guajillas that I roast and grind myself, but ancho chile powder is usually easy to find in the spice section.

 

Enjoy!

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Mexican Fire Rice

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Recipe based on one by Red_Apple_Guy
Photo by Mamas Kitchen Hope

Best Mexican Cheese Corn Dip Ever

This Mexican Cheese Corn Dip has been a really big hit at my house. It’s easy to make and everyone will ask you for the recipe when you take it to parties or have one of you own.

 

I can’t ever escape a party without someone stopping me and asking how to make that “awesome” corn dish.

Great for a picnic or backyard BBQ too!!

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Best Mexican Cheese Corn Dip Ever
Prep Time
20 mins
Marinating Time
2 hrs
Total Time
2 hrs 20 mins
 

This Mexican Cheese Corn Dip is perfect for when friends drop by. Easy to make and delicious!

Course: Appetizer
Cuisine: Mexican
Keyword: Mexican Cheese Corn Dip
Servings: 6
Calories: 195 kcal
Ingredients
  • 3 11 oz cans mexicorn whole kernel corn drained
  • 2 cups shredded cheddar cheese
  • 1 7 oz can diced green chilies
  • 2/3 cup green onion chopped
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 3/4 cup mayonnaise
  • 1 8 oz container sour cream
Instructions
  1. In a medium to a large bowl, combine sour cream, mayonnaise, and cumin. Stir well.

  2. Add corn, cheese, chiles, black pepper, and onions to the sour cream mixture. Stir with a wooden spoon (are whatever you have) until all is combined.

  3. Cover and chill for 2 hours or overnight. (overnight is what I do, the seasonings are blended in better)

  4. Serve with warm tortilla chips.

 

Enjoy!

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Mexican Fire Rice

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Recipe based on one by Marsha D.
Photo by Kozmic Blues

Mexican Fire Rice – Spicy Rice & Sausage

I love this Mexican Fire Rice dish. It’s a really filling slightly spicy rice and sausage dish that is baked with Picante sauce, sour cream, and cheese.

 

All of the ingredients are things that I regularly have on hand.

Tastes like a tamale kinda… or an enchilada, totally love this.

So easy and so good. You can use mild Picante sauce if you are a spicy wimp!

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Mexican Fire Rice
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Tastes like a tamale kinda... or an enchilada, totally love this.

Course: Main Course
Cuisine: Mexican
Keyword: Mexican Fire Rice
Servings: 6
Calories: 295 kcal
Ingredients
  • 2 2/3 cups water
  • 1 1/3 cups long grain white rice uncooked
  • 1 lb ground pork breakfast sausage
  • 1 16 ounce jar picante sauce
  • 1 8 ounce container sour cream
  • 8 ounces cheddar cheese shredded
Instructions
  1. Preheat oven to 350 degrees F.
  2. Bring water to boil in a medium saucepan. Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes.
  3. In a large skillet over medium heat brown sausage until no longer pink.
  4. In a medium mixing bowl add cooked rice, cooked sausage, picante sauce, and sour cream. Mix well, place in casserole dish, and top with cheddar cheese.
  5. Bake approximately 20 minutes or until cheese is bubbly. Serve with sides of extra picante sauce and sour cream.

 

Enjoy!

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Quick and Easy Low Carb Taco Shells

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Recipe based on one by lauralie41
Photo by gailanng

Chicken Taco Casserole – Super Dinner Dish

This killer Chicken Taco Casserole recipe definitely definitely deserves a pat on the back for whoever came up with it! The whole family loves it.

 

A very good meal that’s easy to make.

To be honest, I’m a die-hard Mexican food fan – I’d eat it for breakfast, lunch, and dinner if I could and I love discovering new recipes.

This taco casserole is one of the best I’ve made lately, even if I do say so myself!!!

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Chicken Taco Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This taco casserole is one of the best casseroles I've made in a long time.

Course: Main Course
Cuisine: Mexican
Keyword: Chicken Taco Casserole
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 cups cooked rice
  • 2 cups cooked chicken shredded (turkey is good too)
  • 1 14 1/2 oz can tomato sauce
  • 1 1 1/4 oz envelope taco seasoning
  • 1 15 - 30 oz can refried beans
  • 1 cup cheese grated (reserve in it's own baggie)
  • 1 cup tomatoes chopped (optional)
  • 1 cup guacamole optional
  • 1/2 cup sour cream optional
  • 5 cups tortilla chips optional
Instructions
  1. Mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan. Top with chicken mixture.
  2. (You may want to flash freeze at this point before going on to the next step. Freeze in the disposable pan or pop out and put in freezer bag.)
  3. Top with 1-2 cans of refried beans so you have a nice even coating. Top with grated cheese.
  4. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
  5. Top with your favorite toppings or dip with tortilla chips!

 

Enjoy!

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Taco Bell Mexican Pizza – Copycat

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Recipe based on one by Tish
Photo by SashasMommy

Low Carb Taco Shells – Quick and Easy

I got this Low Carb Taco Shells recipe from a friend when I started on the South Beach Diet, and this has helped satisfy my cravings for Mexican food.

Wonderful. I have my Mexican fix back.

These make great taco shells or even good for a sandwich if you have a wheat and gluten food allergy. A great alternative.

Make sure you have lots of napkins, the shell is quite greasy, of course.

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Low Carb Taco Shells
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 

he perfect taco shell for low-carb or wheat allergy diets!

Course: Sandwiches
Cuisine: American
Keyword: Low Carb Taco Shells
Servings: 1
Calories: 95 kcal
Ingredients
  • 1/3 cup cheddar cheese
  • parchment paper
Instructions
  1. Place 1/3 cup of cheese in thin layer on parchment paper.
  2. Microwave on high for one minute, or until cheese is bubbly. Word of advice - you have to pretty much burn the cheese to get it to a crunchy consistency, otherwise it will just be melted gooey cheese.
  3. While the cheese is still flexible with parchment paper still attached, bend the cheese over a round object to give it a taco shell shape.
  4. The smaller in diameter the object is, the closer to a normal taco shell shape you will have.
  5. Let the cheese cool while around the object.
  6. When it has cooled, peel it from the parchment paper.

Use this to make tacos with normal fillings such as taco seasoned meat, lettuce, tomatoes, cheese, and sour cream, or you can also make a smaller version of these shells to serve as low carb chips.

Enjoy!

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Taco Bell Mexican Pizza – Copycat

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Recipe based on one by Brian Davis
Photo by Swirling F.

Taco Bell Mexican Pizza – Copycat

A friend gave me Taco Bell Mexican Pizza Copycat recipe and it was an immediate hit with me and my friends. Tastes great and easy to make.

 

You can’t beat that! Sorry Taco Bell.

I can’t wait to make it again!

It is nice to know that you can stretch this recipe to go a little farther when feeding a crowd.

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Taco Bell Mexican Pizza - Copycat
Prep Time
20 mins
Cook Time
39 mins
Total Time
59 mins
 

A great copycat of the Taco Bell Mexican pizza.

Course: Main Course
Cuisine: Mexican
Keyword: Taco Bell Mexican Pizza - Copycat
Servings: 4
Calories: 295 kcal
Ingredients
  • 1/2 pound ground beef
  • 1 package taco seasoning mix
  • 2 tablespoons water
  • 8 6 inch flour tortillas
  • 1 cup cooking oil
  • 1 16 oz can refried beans
  • 1/3 cup diced tomato
  • 2/3 cup mild Picante sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup chopped green onion
  • 1/4 cup sliced black olives
Instructions
  1. Cook the ground beef over medium heat until brown, then drain. Return meat to pan and add the taco seasoning mix and water. Let mixture simmer over medium heat for 10 minutes, stirring often.
  2. Heat oil in frying pan over medium-high heat. When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels. Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
  3. Tortillas should become golden brown.
  4. Heat refried beans.
  5. Preheat oven to 400 degrees F.
  6. Stack each pizza by first spreading 1/3 C beans on one tortilla. Next, add 1/3 C meat, then another tortilla. Top the second tortilla with 2 T of salsa.
  7. Divide the tomato, cheese, onions, and olives evenly and top in that order.
  8. Bake for 8-12 minutes.

 

Enjoy!

Up Next:

Easy Chicken Tortilla Soup Recipe

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Recipe based on one by Mysterygirl
Photo by anniesnomsblog

Easy Chicken Tortilla Soup Recipe

This is really an easy chicken tortilla soup recipe. I love Mexican food and this is one of my favorite Mexican recipes. A really good soup!

 

It reminds me of the one they serve at Houston’s restaurant.

It’s very easy to make and sooo delicious. This isn’t just a glorified chicken broth!

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Easy Chicken Tortilla Soup Recipe
Prep Time
20 mins
Cook Time
55 mins
 

This easy Chicken Tortilla Soup has a distinctive Mexican flair. Very good soup!

Course: Soup
Cuisine: Mexican
Keyword: Easy Chicken Tortilla Soup Recipe
Servings: 6
Calories: 355 kcal
Ingredients
  • 8 ounces carrots diced
  • 8 ounces celery
  • 8 ounces onions diced
  • 1/2 teaspoon garlic powder or 1 garlic clove diced
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon corn oil
  • 4 15 oz cans chicken broth
  • 1 15 oz can tomatoes, diced (optional)
  • 1 10 oz can Rotel tomatoes & chilies, diced
  • 1 1 1/2 oz packet taco seasoning (I use McCormicks)
  • 10 8 inch corn tortillas cut into small pieces, about 1-in x1-in
  • 12 ounces chicken meat poached, diced
  • 1 cup milk or 1 cup sour cream
  • 12 ounces Monterrey jack cheese or 12 ounces Mexican blend cheese shredded
  • corn tortilla chips broken into small pieces for garnish
Instructions
  1. Saute carrots, onions, celery in corn oil, garlic, salt, and pepper until tender.
  2. Add chicken broth and bring to boil.
  3. Add tomatoes, Rotel, taco seasoning, and chicken.
  4. Cut Tortillas into small pieces and add to broth mixture.
  5. Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
  6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes.
  7. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
  8. Garnish with shredded cheese and broken tortilla chips.
  9. NOTE: If you use flour tortillas you will end up with a "tortilla mess", this recipe is for corn tortillas.

 

Enjoy!

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Recipe based on one by Eddie Shipman
Photo by Sandi (From CA)

Easy Enchiladas (Beef or Chicken)

WOW!!! These are incredible! Better than the enchiladas at my favorite Mexican restaurant. I absolutely love this. A favorite enchilada recipe of mine.

Because of the many different options, it is also very versatile.

Frying the tortillas gives them texture and develops the flavor better. I will never skip that again, no matter how tempted I am.

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Easy Enchiladas (Beef or Chicken)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

These Enchiladas really are easy. Delicious too!

Course: Main Course
Cuisine: Mexican
Keyword: Easy Enchiladas
Servings: 4
Calories: 390 kcal
Ingredients
  • 1 lb ground beef or 1 lb boneless skinless chicken breast
  • 1/4 cup chopped onion
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 8 ounce can tomato sauce
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 2 teaspoons chili powder more or less for your taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 3 cups shredded cheese I like the jack or cheddar combos
  • 1 10 oz can enchilada sauce
  • olive optional
  • 12 corn tortillas
  • oil
Instructions
  1. If using chicken, boil the chicken in water. Then rinse and shred with a fork. Add onion and garlic.
  2. If using ground beef, brown with onion and garlic, drain.
  3. Add the next 7 ingredients (Worcestershire sauce through black pepper).
  4. In another skillet, heat oil. Add tortillas, one at a time, for 10 seconds on each side. Drain on paper towel.
  5. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
  6. Fill each tortilla with a spoonful of meat mixture. Cheese, onions, and/or olives can be put inside each enchilada at this time if desired.
  7. Roll tortilla and place seam side down in a pan. Continue with remaining tortillas.
  8. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired). At this time, pan may be refrigerated for several hours or overnight.
  9. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
  10. Top with sour cream.

Enjoy!

Up Next: 

Chicken Fajitas

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Recipe based on one by IBShirley
Photo by Ashley Cuoco

Mexican Mess Bean Dip – Quick, Easy and Good!

Muy Bueno! This Mexican Mess Bean Dip is so simple and so good. It’s made with ingredients that are normally on hand plus it’s quick and easy to prepare!

 

This was the hit of our appetizer night!

You can fancy it up with extra veggies on top if you like. Sliced olives, green onion, diced tomatoes or sliced jalapenos come to mind.

Personally I can eat the whole thing just like it is.

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Mexican Mess Bean Dip
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Mexican Mess Bean Dip is quick and easy to make and so good.

Course: Appetizer
Cuisine: Mexican
Keyword: Mexican Mess Bean Dip
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 16 ounce can refried beans
  • 1 cup salsa I like medium
  • 4 ounces green chilies
  • 1 cup cheese shredded (I like a Mexican or taco blend)
Instructions
  1. Spray a pie plate.
  2. Mix all ingredients and place in pie plate.
  3. Bake at 350 degrees for about 15 minutes or hot in the center.
  4. Add extra cheese and anything else you want on top.

 

Enjoy!

Up Next: 

Tortilla Crisps

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Recipe based on one by cookee monster
Photo by lazyme