Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, easy shredded beef and cheese enchiladas. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Easy Shredded Beef and Cheese Enchiladas is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Easy Shredded Beef and Cheese Enchiladas is something that I have loved my whole life. They are fine and they look wonderful.
Welcome The Aroma Of Sizzling Ground Beef w/ Guided Recipes by Kraft. This easy dinner idea is a crowd pleaser and is filled with corn, beef, green chiles, cheese and covered in red sauce. Beef Enchiladas with tender shredded beef, melted cheese, and smothered in red sauce are easy to make with this delicious dinner recipe!.
To begin with this particular recipe, we must prepare a few components. You can have easy shredded beef and cheese enchiladas using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Easy Shredded Beef and Cheese Enchiladas:
- Take 8 Steak and cheese burritos
- Take 2 can Enchilada sauce ( I used medium)
- Prepare 1 Shredded cheese
- Get 1 Sliced Black Olives
We eat it at least once a week if not more often. Living in SoCal we have a lot of great authentic restaurants to choose from. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Roll tortilla around filling; place seam side down on cheese in baking dish.
Steps to make Easy Shredded Beef and Cheese Enchiladas:
- Arrange burritos in a baking pan. Turn folded side up. Cook for 20 minutes.
- After 20 minutes, turn burritos over folded side down and add the sauce cheese and olives.
- Cook for 20 more minutes and enjoy! It takes 40 minutes to cook but oh so easy to prepare!
Pour remaining hot and mild sauces over enchiladas. Brown ground beef until thoroughly cooked; drain. Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish. Pour remaining enchilada sauce over top. In a large skillet, saute the onion until just soft, not browned.
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