Ingredients
Crust:
4 ounces cream cheese, softened
2 eggs
7 ounces cheddar cheese, shredded
Topping:
1 pound ground beef
10 ounce can enchilada sauce
4 ounce can chopped green chilies
4 ounces cheddar cheese, shredded

Directions
1. Beat or whisk the cream cheese and eggs until smooth.
2. Stir in cheese; mix well.
3. Grease a 9 x 13″ baking dish; spread the cheese mixture evenly over the bottom.
4. Bake at 350º, 35 minutes or until browned, but not too dark.
5. Let stand 5-10 minutes before adding the topping.
6. Brown the hamburger; drain fat.
7. Stir in enchilada sauce and chilies.
8. Spread over the crust.
9. Top with cheese.
10. Bake another 20 minutes or so until hot and bubbly.
11. Serve with the toppings of your choice (add additional carbs).
12. Makes 8-12 servings
13. Can be frozen 3 grams carbs each serving

How visitors found this page:

• low carb beef enchiladas
• low carb enchilada casserole
• low carb enchilada bake
• low carb beef enchilada
• low carb enchiladas
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• low carb green enchilada recipe
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Ingredients
1 lb. ground beef
1 (19 oz.) or 2 (10 oz.) cans Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) shredded cheese
1 (12-ct.) pkg. Old El Paso Flour Tortillas for Soft Tacos

Methods
Heat oven to 400°F. Brown ground beef over medium-high heat until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13X9X2″ baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 400°F for 15 to 20 minutes.

How visitors found this page:

• old el paso beef enchilada recipe
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• old el paso beef enchiladas
• old el paso easy beef enchiladas
• Easy Beef Enchilada Recipe
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Ingredients
l lb. ground beef
1 small onion, chopped
1 pkg. super sized corn tortillas (10 in a pack)
1 med. sized can mild enchilada sauce
1 can cream of chicken soup
1 lb. sharp cheddar cheese, grated
1 can corn, drained

Methods:

Cook ground beef and onion together and drain off the fat. Stir together enchilada sauce and cream of chicken soup. Cut tortillas in half. Place some sauce in the bottom of your cp. Layer 3 tortillas (6 halves) around cp and cover center. Spread out half of the beef, top with half of the corn, pour sauce on to cover and then sprinkle with one third of the cheese. Do another layer the same way then top with the rest of the tortillas, cover with sauce and sprinkle with the rest of the cheese. You can also toss in some sliced olives in you’d like. I cooked mine on 5 1/2 hours low and then the another 45 minutes on high and it was perfect.

How visitors found this page:

• crockpot enchilada recipe
• Mild Enchilada recipe

* 2 cups crumbled corn bread
* 1-1/2 pounds lean ground beef
* 1/2 teaspoon salt
* 3/4 teaspoon cumin (or to taste)
* 1/4 cup finely chopped onion
* 1 clove minced garlic (can use garlic powder)
* 1 10-ounce can mild enchilada sauce
* 1 8-ounce can tomato sauce
* 1/2 teaspoon chili powder
* 1 small can chopped chilies
* 1/2 – 1 cup shredded Monterey Jack cheese
* Cayenne pepper to taste, either in meat balls Or sauce

Directions

1. In large bowl combine corn bread crumbs, 1/2 cup enchilada sauce, onion, garlic, cumin and salt
2. Add ground beef; mix well
3. Shape into 1-inch little meat balls
4. Place in shallow pan
5. Bake at 350 degrees, uncovered for about 20 minutes
6. Meanwhile in a small saucepan, heat tomato sauce, the remaining enchilada sauce, chili powder and chilies
7. Place meatballs in a chafing dish*, pour sauce over
8. Top with cheese
9. Keep warm over low heat
10. Serve with toothpicks
11. May place in crock pot

How visitors found this page:

• tamale bites

* 2 pounds ground beef
* 1 large white onion chopped
* 1 rib celery chopped
* 15 ounce can jalapeno black-eyed peas
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 can hot or mild enchilada sauce
* 1 teaspoon garlic powder
* 10-1/2 ounce bag tortilla chips
* 3 cups grated cheese

Directions

1. Brown and drain meat.
2. Add onion, black-eyed peas, celery, soups, enchilada sauce and garlic then stir to blend.
3. Grease 1 large casserole dish.
4. Build up layers beginning with the chips then the meat and then the cheese.
5. Repeat process and bake at 450 for 35 minutes.

How visitors found this page:

• enchalada recipies
• eyes of texas casserole
• Eyes of Texas Casserole receipe

* • 500 Grams Lean Minced Beef
* • ½ Packet Black Beans – these need to be soaked in cold salted water overnight or pressure cooked for 20 minutes prior to using them.
* • 1 Jar Green Jalapeño Chillies
* • 1 Jar Red Jalapeño Chillies
* • ½ tin pitted black olives
* • 1 tin chopped tomatoes or chopped fresh plum tomatoes if you prefer
* • 2 Medium or 1 large onion finely chopped
* • 1 teaspoon cumin (The magic ingredient that is essential)
* • 1 teaspoon chili powder or tablespoon of lazy mans chili.
* • Some freshly rough chopped coriander leaves.
* • 1 stick sliced celery
* • ¼ cup Balsamic Vinegar
* • ½ cup red wine vinegar
* • Salt and Pepper to taste.
* • 2 tablespoons olive oil
* • 1 cup Hellman’s mayonnaise
* • 1 tub of Greek Yogurt – 500 Ml
* • Mature Cheddar Cheese – at least 300 grams grated
* • 1 small tub of mascarpone cheese or sour cream – 200Ml
* • ½ cup milk (you may need to add more if your mixture is too thick)
* • 1 Packet of Tortilla – you can get corn or wheat.

Directions

1. Heat up the olive oil in a large frying pan. Add onions when hot enough and soften them. Add the mince and brown thoroughly. Then add the tomatoes, about ½ jar each of the red and green Jalapeño chillies. Make sure you pour in some of the juice for extra flavoring. Add the coriander, olives, chili powder, vinegar etc,(not any of the yoghurt, cheese, milk – this needs to be mixed separately as below)) and stir in the ingredients thoroughly. Then add the cumin, this is where the magic happens. You will immediately smell the difference – if you don’t add cumin you basically have a big pan of mince and chili!
2. Let this simmer for about 15 minutes.
3. In the meantime – in a large mixing bowl, add the mayonnaise, Greek Yogurt, Mascarpone Cheese/Sour Cream and the milk. Stir thoroughly using a whisk or wooden spoon.
4. You will now need a large pottery baking tray
5. Put a layer of the Tortillas on the bottom.Then you need to add about 1/3rd of the mince mixture and smooth it so it is level.Then pour some of the white yoghurt mixture over the mince. Just enough to cover the mince will be fine.Then sprinkle some of the grated cheese to cover. Repeat until you get to the last layer.The top layer is just tortilla with the white mixture to cover and the grated cheese to completely cover the white yoghurt mixture. Then decorate the top with some of the red and green Jalapeño chillies and some of the olives sliced in half.
6. Put it into an oven preheated to 150˚C and bake for about 30 minutes. The top should be a nice golden color but not burnt.

* 1.5 lbs. lean ground beef or ground turkey
* 1 med. onion, chopped
* 1 clove garlic, minced
* Salt & pepper
* 1 pkg. taco seasoning mix
* 1 small can enchilada sauce
* 1 can ro-tel tomatoes
* 6 whole wheat (or flour) tortillas
* 1 can cream of chicken soup
* 3/4 c. milk
* 1-2 c. Mexican or Co-Jack Cheese, shredded

Directions

1. Brown beef, onion and garlic.
2. Add taco seasoning mix and ro-tel tomatoes.
3. Season with salt and pepper.
4. Spray crock pot with non-stick spray.
5. Dip 2 tortillas in enchilada sauce and place in bottom of crockpot.
6. Spoon 1/2 of meat mixture on top of tortillas & sprinkle with mexican or co-jack shredded cheese.
7. Repeat layers once more.
8. Top with final 2 tortillas.
9. Combine soup, milk & remaining enchilada sauce.
10. Pour over top of casserole.
11. Sprinkle with remaining cheese.
12. Cook on low for 4 to 5 hours.
13. 10 minutes before serving, top with sliced tomatoes and chopped green onions.
14. Serve with sour cream if desired.

How visitors found this page:

• Crockpot layered enchilada recipe
• layered enchilada in crockpot

* 1 pound ground beef
* 1 large onion, chopped
* 2 cups thick n’ chunky salsa
* 1 can (15 oz) black beans, drained and rinsed
* 1/4 cup zesty Italian dressing
* 2 tablespoons taco seasoning mix
* 6 flour tortillas (8 inch)
* 1 cup sour cream
* 1 package (8 oz) shredded cheddar cheese

Directions

1. Line 13×9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and taco seasoning mix; mix well.
2. Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
3. Preheat oven to 400°. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

* 1 lb ground beef
* 1 can cream of mushroom soup
* 1 can cream of chicken soup
* 1 can chopped green chilies
* 1 onion, chopped
* 12 corn tortillas cut in eight wedges
* 1 cup milk
* 1 1/2 cups cheddar cheese

Directions

1. Brown the meat.
2. Season meat with salt and pepper.
3. Mix the soups, milk and green chilies and meat.
4. Layers soup mix, tortillas, soup mix, tortillas, ending with soup mix.
5. Top with cheese.

* 1 pound lean ground beef
* 1 large white onion
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 small cans tomato sauce
* 1 teaspoon chili powder
* 2-1/2 ounce can chopped sliced olives
* 1/2 teaspoon ground cumin
* 6 tortillas cut into strips
* 1 cup grated sharp cheese
* 2 tablespoons chopped green bell pepper
* 2 tablespoons chopped white onion
* 2/3 cup water
* 1 cup whole kernel corn

Directions

1. Brown beef then drain well.
2. Add chopped onion, seasonings and tomato sauce then simmer 15 minutes.
3. Add olives, corn and cumin.
4. In a casserole dish place small amount of meat and tomato sauce.
5. Add a layer tortilla strips and a layer of meat sauce then repeat layers.
6. Add water to top of last layer.
7. Cover and bake at 400 for 20 minutes.
8. Remove from oven and add grated cheese, onions and green pepper to the top.
9. Return to oven and bake uncovered 10 minutes longer.
10. Let stand 10 minutes before serving.