Best Muffin Tin Beef Enchiladas Recipes

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BEEF ENCHILADAS



Beef Enchiladas image

Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 45m

Number Of Ingredients 17

1 tsp each onion & garlic powder ((Note 1))
1 tbsp each cumin powder, paprika and dried oregano
1/2 - 1 tsp cayenne pepper ((optional, spiciness))
2 tbsp olive oil
3 tbsp flour (, plain/all purpose)
2 cups (500ml) chicken stock / broth (, low sodium)
1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts) ((Note 2))
1/4 tsp each salt and pepper
1 tbsp olive oil
2 garlic cloves (, minced)
1 onion (, finely chopped (~1 cup))
1 lb / 500g ground beef ((mince))
400g / 14oz refried beans ((1 can, I use Old El Paso))
400g / 14oz black beans, drained ((1 can, Note 3))
8 tortillas ((or burrito wraps))
1.5 cups (150g) grated melting cheese, or more ((I like Monterey Jack, tasty or cheddar cheese))
Cilantro/coriander leaves (, roughly chopped (optional garnish))

Steps:

  • Mix together Spice Mix ingredients. Set aside.

Nutrition Facts : ServingSize 608 g, Calories 649 kcal, Carbohydrate 55.3 g, Protein 45.6 g, Fat 28.6 g, SaturatedFat 10.3 g, Cholesterol 116 mg, Sodium 1237 mg, Fiber 13.4 g, Sugar 5.7 g

MUFFIN-TIN BEEF ENCHILADAS



Muffin-Tin Beef Enchiladas image

These beefy enchilada cups are fun enough for a party but simple enough for a weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 12

Number Of Ingredients 10

1 lb ground beef (at least 80% lean)
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 green onions, thinly sliced, green and white parts separated
1 can (10 oz) Old El Paso™ red enchilada sauce
1 cup shredded Mexican 4-cheese blend (4 oz)
1 package Old El Paso™ Stand 'N Stuff™ mini soft tortilla taco boats (12 boats)
1/2 cup diced avocado
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, cook beef over medium heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Stir in chili powder, cumin, green chiles and green onion whites. Stir in enchilada sauce. Cook 5 to 6 minutes longer or until sauce thickens. Remove from heat; cool 5 minutes. Stir in cheese.
  • Meanwhile, heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
  • Divide beef mixture evenly among boats in muffin cups. Bake 12 to 15 minutes or until boats are toasted and beef mixture is heated through. Top with avocado, green onion greens and cilantro; serve warm.

Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g

SPICY MUFFIN TIN TACOS



Spicy Muffin Tin Tacos image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the muffin tins and tortillas
Six 6-inch flour tortillas
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon garlic powder
12 ounces ground beef chuck
1 cup black bean and corn salsa
2 cups shredded iceberg lettuce
Shredded Cheddar, guacamole and sour cream, for topping

Steps:

  • Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.
  • Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
  • Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.
  • Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.

MUFFIN-TIN CHICKEN ENCHILADAS



Muffin-Tin Chicken Enchiladas image

These fun and festive enchilada cups are big on enchilada flavor without the messy assembly.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 12

Number Of Ingredients 8

1 package Old El Paso™ Stand 'N Stuff™ mini soft tortilla taco boats (12 boats)
2 cups chopped cooked chicken
6 green onions, thinly sliced, green and white parts separated
1/4 cup fresh, canned or frozen (thawed) corn kernels
1 cup shredded Mexican 4-cheese blend (4 oz)
1 can (10 oz) Old El Paso™ red enchilada sauce
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
  • Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
  • Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.

Nutrition Facts : Calories 130, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

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