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Many people balk at the idea of cooking for large crowds of people. With images of enormous stockpots boiling over and getting chained into some hot stove and oven for countless hours on end, it’s no surprise that so many people stay away from the concept of cooking food for big crowds with more tenacity than they prevent being last in the dinner line.
When it comes to cooking for a big audience, the planning phase is the most essential. You absolutely need to plan your meals when feeding a huge set of people. This goes beyond the thought of spaghetti or fried chicken as the meals you are planning. You have to learn how many portions you’ll need. While clearly you never understand how starving people will be or who’ll eat just how much in regards to cooking for a big audience it is a good idea to always plan for a few additional mouths if some need a little more than you might believe (you may want to double portions for adolescent and college aged guys that’ll be dining).
You want to know at least a overall number of servings to prepare and adapt your recipe in order to accommodate those needs. Some people find it much simpler if they can double or triple recipes as opposed to scaling them to particular serving sizes. If it works great for you then by all means include this clinic when cooking for audiences. One thing you must be conscious of is that you will have to include in order to make the meal you’re planning.
Possessing the proper ingredients and the proper amounts of ingredients is more important in majority recipes than it’s often necessary in more compact recipes as there is not as much leeway in regards to producing the proper consistency. You should keep this in mind when making purchases for your own cooking for a big crowd event.
Some people find the best route to take in regards to cooking for audiences would be to keep everything as close to their normal cooking routine as possible. This would indicate that instead of cooking one really huge bowl of lasagna for a triple sized crowd, they would instead cook three regular sized pans of lasagna. This achieves two things actually and is something you might want to keep in mind regardless of the additional time spent at the kitchen.
First of all, even if something goeswrong just one third of this meal will be in shambles as opposed to the whole dinner. Second, you have a greater chance of locating consistency issues before the baking begins if you’re using dimensions and cooking containers which you are familiar with and comfortable with. It is always best to detect mistakes and omissions sooner instead of later when it comes to cooking as very few ingredients could be properly added after the fact.
While cooking for crowds may send some into dizzying spells together with heart disease it helps in the event that you take some deep breaths, then sit down, plan your menu, organize your meals, make a record of your ingredients, and cook in a way that’s comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do precisely that. If you are more comfortable making a number of dishes of family favorites then that’s likely going to be the most suitable course of action so as to meet your big crowd cooking requirements.
Most of all you should remember when searching for crowds is that you might have just earned yourself a pleasant night off afterwards. Cooking for audiences is time consuming and should be approached if well rested (if that’s even possible) for the best results. There’s something which is truly very satisfying about knowing that you have fed a bunch and fed up well.
If you have just a couple of campers and are searching for some easy camp cooking, try the easy and fast technique of tin could cooking. All you will need is a fresh tin can – a one gallon size may works well. Your source of warmth may be little campfire, or if wood burning is illegal, a little buddy burner will work nicely, which may be found at sporting good stores or online. Place your meal from the tin can and just warm the contents of your can over a flame. This technique works great for sauces, beans and tuna fish.
A more time-consuming camp cooking technique that also produces yummy meals is pit cooking. Pit cooking is very good for items which can be wrapped in aluminum foil to be cooked. It is also a great camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals that are concealed in the floor. As the rocks cool off, their emitted heat cooks the meals. To pit cookfirst dig a hole that’s roughly three times larger than your cookware. Line the pit with stones and create a fire in the middle. When the flame has burned rapidly for about an hourpush the hot coals and rocks into the center. Layer your wrapped meals covered skillets in addition to the rocks and coals and place on top. After a number of hours, you will have some tasty camp food to relish.
We hope you got insight from reading it, now let’s go back to ground beef enchiladas recipe. You can have ground beef enchiladas using 7 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Ground Beef Enchiladas:
- You need 1 lb. Ground Chuck
- Provide 1/4 C Diced White Onion
- Prepare 1 can Chili Beans (undrained)
- Take 1 (14 oz) can Red Enchilada Sauce
- Take Flour Tortillas
- You need 2 C Shredded Cheddar Cheese
- Provide 1 (4 oz) can Sliced Black Olives
Steps to make Ground Beef Enchiladas:
- Preheat oven to 350. Spray a 9x13 casserole dish with cooking spray.
- In large pan, add ground chuck and onion and cook until meat is browned. Drain.
- Add beans and 1/4 C of the Enchilada Sauce to the meat mixture and simmer for 8-10 mins on low heat. Remove and let cool for about 5-6 mins in order to handle.
- Add Meat/Bean mixture and a small portion of the cheddar cheese onto each tortilla and roll. Place each into the baking dish with seam facing down.
- Pour remaining sauce and sprinkle remaining cheese and olives on top.
- Bake for 20 minutes. Let cool for 5 minutes after removing.
And laying the black beans and olives on top (instead of incorporating them into the filling), is genius. The beans retain a nice little "snap" that hits your tounge at just the right time. I topped my enchiladas with jack cheese. For the meat: While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine.
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