Kraft Stuffed Shells With Cream Cheese Ground Beef and Spinach
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09/12/2008
Excellent cheese enchiladas, just like we arrive the taquerias here. This is accurate Tex-Mex. I had enough chili gravy though for two pans although nosotros used it all, it was a scrap too much and the next time I'll cut that in half. I used an American-Cheddar shredded cheese blend. I didn't fry the tortillas in the oil, merely heated them in the microwave to make them pliable. The second time I made these I did fry the tortillas which takes just a couples of secs per side except it is harder to work with a hot hot tortilla. I was agape they would be greasy afterwards the frying, but they turned out dandy afterward all. I too used half the sauce the second time and information technology while it wasn't plentiful, it was withal adequate. Thanks Rhonda, this recipe is going to get a lot of use in the future!
01/13/2008
I tripled spices and added coriander another mexican seasoning- and instead of using tomatoe sauce - I had a can of diced tomatoes that I pureed cut sugar to 1 tsp. - did not add flour and this recipe was great! My married man fifty-fifty enjoyed it and mentioned how good information technology was!I changed recipe becuase of everyone stating it was pretty bland and mine had a keen gustation. Doubled recipe and froze second batch for an wasy dinner ranother night! Come in heat corn tortillas, and put together for casserole, estrus and eat!Actually enjoyed this! Great for libation nights!
08/26/2008
Wow, I hadn't made enchiladas in a while and this was so easy. I loved that it didn't phone call for canned sauce. I didn't employ the flour, I had a couple of tablespoons lycopersicon esculentum paste I had to use up and that just worked perfect with the other ingredients. To cut the fat a little I used super lean ground beef, and I actually used the meat every bit the filler instead of cheese and topped with the balance of the sauce and sharp white cheddar.
01/17/2011
I'1000 from Texas and let me tell you. This recipe is a staple in Texas. This recipe is almost right - except for the love apple sauce. Exit information technology out! Brown your flour before yous add information technology to the mixture and use coarse ground chili meat instead of the ground beef. Exist certain to drain the fatty from the beef. Do not add saccharide! And your tortillas should be yellowish corn and make sure you fry them in corn oil to the bespeak of a slight crisp..reason beingness - the tortillas volition become soft once you put them together. American cheese works best and I top them with diced onion earlier I put them into the oven. Good Luck! Jennifer
08/01/2007
This recipe was merely "o.k." My family was crazy virtually information technology. Amazingly plenty even with all the spices added it was rather bland...maybe add more salt. The recipe says the flour is divided merely I could never figure out why so I added the whole one-half cup to the two cups of water. The meat sauce turned out fine just the enchiladas stuck to the lesser of the dish. Maybe put some meat sauce on the bottom before putting in enchiladas and then pour remaining over top. Interesting thought for enchiladas simply probably won't be a staple in my home.
01/28/2011
I've never eaten enchiladas quite like these, merely they are excellent. Spices are just right for me, merely easily adaptable if you like hotter or milder. Easy to cut in half if serving only two, as is the instance for wife and me.
03/15/2008
This chili type sauce is very common for Tex-Mex way enchiladas, as is Using American cheese. I sauted half the ground beefiness with some garlic pulverisation, minced onion, cumin and lots of chili pulverisation to use in the filling. Also reduced the sugar and no flour equally others suggested, and upped the spices in the sauce as well. These tasted a lot like those at our favorite local eating house-which are wonderful!
06/19/2008
This recipe is proficient, similar some other affiche said, it'due south a bit banal, I added green chilies to the sauce and put the beef sauce into the tortillas itself. My husband loved these, first time making enchiladas.
07/26/2007
Very proficient! I added a scrap more comino to the sauce only other than that, I didn't change a thing. A must effort!
10/xx/2008
I simply had 1 pound of ground beef, and so was forced to cutting the recipe in one-half, but there was still enough of sauce. This got rave reviews at my house, and I will definately make it again. It takes a little extra time and endeavor to lightly fry the tortillas, but it is well worth it. Not merely does information technology make them pliable, but it makes them gustatory modality freshly fabricated - something that cannot be achieved with a quick microwave zap. And once you exercise it a few times you get very efficient. Yous just lay them out on paper towels and let them cool a bit before handling them. Thanks for a succulent and budget friendly recipe!
04/09/2009
Existence from San Antonio, Tex Mex is everywhere here. Some restaurants have off-white enchiladas and some will make you lot never want to get back. If y'all are looking for an awesome at habitation version of original Tex Mex enchiladas, await no further on this site!! These were incredible. They had just enough spice to them, they were super creamy on the inside considering of the American cheese (dont use Cheddar) and my family unit devoured all of them. I doubled the batch and made 24! Thanks so much for sharing this awesome recipe, will exist our "at abode" version of enchiladas from now on! Great topped with a few diced jalapenos! Yum!
03/02/2008
I usually utilize a spice pack to make my enchilada sauce just was out and tried this recipe. I reduced the water by half and omitted the flour and saccharide. These turned out to be very flavorful and moist. I'll never waste my coin on the spice packs again!!! Awesome!
09/22/2007
This is definitely a keeper...only thing I added was some onions to the cheese filling....very similar to what my husband grew up eating in Oklahoma...
01/28/2010
Absolutely wonderful recipe. I grew up in south Texas and accept lived in Arizona for the past 25 years. Here, the mexican food style is Sonoran and much more "harsh" when it comes to sauces and seasonings than what I had as a kid and immature adult. As a rather novice melt, I endeavour to follow every new recipe as close as possible. I read several reviews before I try a recipe, and almost all have great ideas that I sometimes utilize. Longing for that Tex-Mex flavor of my youth, I tried very hard to stick to this recipe to the letter of the alphabet, but circumstances collection me to small variations. First, I couldn't find bulk American cheese (only those individually wrapped slices), so I chose equal parts of Colby and Monterrey Jack. 2d, I had a pound and half of boiled London Broil I wanted to employ up, so I shredded that and used information technology instead of ground beef. Also, I accept a cast iron griddle that I used to heat up the tortillas rather than frying them...I still used a spot of oil betwixt every third tortilla and they were pliable enough to roll without a problem. I will definitely brand this again. My girlfriend and her daughter loved this dish. The next time I will put chopped onion in some of the enchiladas, as I remember they were done years ago. Some reviewers of this recipe recommend doubling the spices. I'm not sure I concord. To me, Tex-Mex is more well-nigh the subtle blend of flavors rather than an over-powering burst of heat. If you want more than rut, add hot sauce. Thank you, Rhonda!
06/01/2011
This almost inside out recipe caught my eye. I'yard glad I tried it, but every bit glad that I read reviews first. I had to really change based on other reviewers stating..."lack of salt and bland". I highly suggest using craven stock instead of h2o to fix this. That alone would probably arrive acceptable, merely I did much more than. I keep homemade " mini cubes" of pureed, canned chipotle peppers in adobo sauce in my freezer since they are very spicy and I don't desire to waste product a can when I need to add a trivial dial to something. I tossed one into the sauce. I reduced sauce. I did this by eyeing measurements- approx. ii 1/2 cups stock and about 3/four tin can tomato sauce. No sugar. Less Cumin. 2 TB flour added to browned meat thickened the sauce just right. Added fresh minced garlic & cilantro, and minced white onion to meat before browning. Tossed in a pinch of kosher salt. Used a mix of American and Colby Jack Cheese. Pretty much followed the remaining full general preparation of this recipe as written and topped with green onion. It fabricated a keen meal and I'll brand it once more with these same changes.
01/31/2013
I fabricated this concluding night. Information technology was very simple and cheap! Based off the previous reviews stating lack of flavor I made some alterations. I only had a pound of meat so I was forced to cut the recipe in half. I sauteed onion just before putting the meat into the pan (which is something I almost always do when cooking with ground beef) and I doubled the common salt and added some shakes of cayenne pepper and garlic powder to the mix. Flop! I didn't fry the tortillas merely I warmed them over an open flame and that worked just fine. Before filling the tortillas with cheese I dipped them into the meat sauce (in full enchilada style) and added a bit of the meat mix to them too. Finally, before popping information technology into the oven I covered the dish in diced onion and freshly-chopped cilantro. Complimented the sauce very well. I will be making this once more, it's very easy to play with the spices which is a plus. Great base recipe!
02/28/2011
I volition admit I reduced the water to 2 cups, did not use oil for the corn tortillas and used cornstarch instead of flour as the thickener due to gluten intolerant family members. With that said, this was astonishing. I did not change whatsoever of the intended flavor with my alterations so I am giving this a five star! My family raved well-nigh information technology and said the cease result was like eating authentic tamales (and they Dearest tamales!! Thanks for a slap-up recipe.
02/26/2009
These were the Shhhh! I grew upwardly in TX & wanted to put the hype to the exam. I was very pleased as were all half dozen daughters and wife! We have picky eaters and anybody loved these. I made too much sauce but it turns out it is perfect for a chili dog ! yum.
05/fourteen/2010
Information technology was good, but non what I expected. I think it was a nice change for us to eat something different. I added onion, and peppers, minced garlic to the meat.... I added the seasoning, but it was so bland I had to open up a pack of taco bell seasoning and add some to it... Maybe I didn't make it right... or it could be it was merely different than what I am used to...
01/03/2011
So good! My hubby and I ate every bite of this over 2 days. He's already asking when I will brand it again. I did add dark-green onions inside the rolled tortillas and on the cheese on top, but other than that I didn't change anything. Next time I think I will add together some more salt.
11/27/2009
anybody that tries this when i get in asks for the recipe. it actually is quite good... super easy. the simply matter i recommend is this: half the cumin and add just a little more paprika and chili powder instead. here'due south why: all the cumin makes the sauce taste like taco seasoning packet mix. halfing the cumin lets you gustatory modality the garlic and lighter flavors a fiddling more ALL cumin. thumbs up for a great recipe!
06/28/2011
Omgosh! I cooked these concluding dark and they taste just like the ones I used to order at El Chico's when I was a daughter. I only used one tablespoon of chili powder so they'd be less spicy for my girls only they still came out delicious!
02/02/2011
These are excellent. Used 1 pound lean ground turkey and added 1 finely chopped onion and jalepeno pepper to meat while browning. Replaced the water with chicken stock. Used a dash of cinnamon with the other spices. Also added diced dark-green chilis with the cheese before rolling into the tortillas. Very expert recipe. Thank you:-)
01/06/2011
You know it'south expert when everyone at the tabular array eats it! We don't have practiced "Tex-Mex" where we live so this is my become-to recipe when nosotros're craving enchiladas! Only one change, I shred colby and pepper jack cheeses for the recipe instead of American.
03/29/2011
Very Good! My family of 6 all agreed I should definitely brand it again! The adjacent time I practice, I'1000 going to try adding onions to the meat mixture and perhaps even inside the tortillas with the cheese.
08/01/2011
Eh, won't make over again
12/15/2010
I made a few changes to the recipe. I added simply half of the tomato sauce then substitute the rest with salsa. I omitted the salt, flour, water and sugar. I didn't fry the tortillas. I put some tomato plant sauce in the dish and I rolled the meat within the tortillas. The rest of the meat were just put at the pinnacle then a layer of cheese. It was quite good.
02/05/2011
wow!! these enchiladas were awesome!! my family loves them and ate every bit of it. This recipe is a keeper!
12/13/2011
Waaayyyy besides much meat sauce. Definitely will cutting in one-half next time. Other than that, very tasty!
02/12/2012
Very skillful Tex Mex flavor--the best recipe that I have plant and so far. I grew upwards in Due south Texas and now live in Florida--haven't found any skilful Tex Mex here so I try to make the dishes that I grew upwards eating at domicile. I used Gebhardt chili pulverisation which I recall gives an accurate season. Definitely volition brand this recipe once again.
09/08/2012
These gustation almost exactly similar the enchiladas I grew upward eating. For our tastes, though, in that location is about twice as much chili as we need, and then I saved it for another batch. These are *very* Tex-Mex...mild, not spicy, which makes them the ultimate comfort food, in my opinion. They are quick, but if you want save fifty-fifty more than time, just layer this for a goulash. Either fashion, and so tasty.
11/25/2009
this was absolutely awesome!! my husband really liked it and he doesnt actually like alot of things. there just ok. merely he really liked this. i fabricated it like the recipe except doubled the spices and used velveeta cheese in the tortillas and cheddar on the top
eleven/ten/2010
I used this every bit a base recipe. I used flour tortillas (more common in Canada than corn) and filled them with beef and cheese, instead of putting the beef in the sauce. I used my own favourite seasonings, and put some taco sauce in with the love apple sauce (medium or mild depending on what is available and who is eating it). I actually beloved these, and anybody I have made them for loves them besides! I am sure the original recipe is fantastic, I simply wanted to try them the way I made them.
09/01/2010
the tortillas were lost in the pounds of goop poured over peak. and bland bland bland.
02/03/2011
My family loved these! I will definitely make these over again!
ten/28/2009
This was succulent. It tasted but like it came from a Mexican restaurant. Will make again next month.
eleven/03/2009
I have never attempted to brand enchiladas because I had been told it was fourth dimension consuming and difficult to lucifer the ones at your favorite Mexican resturant...well, wrong and wrong again. This recipe was quick and like shooting fish in a barrel and the family and I loved them. My only regret was that I didn't double the recipe so that I could have more leftovers for lunch. Definately a keeper.
08/18/2010
My husband and kids loved this recipe. We had leftovers and even those were gone!
xi/07/2010
loved information technology. it was a bit spicy for me, but my husband and his ii brothers ate the whole thing. ill definitely make information technology again
02/22/2009
Perfect Tex-Mex recipe! They closed our local Don Pablos eating house and we haven't found some other quite every bit good witht heir Tex-Mex food....now nosotros can have it right iin our home! Thanks....very yummy!
08/30/2008
I am from Texas but live in Tennessee. We miss the Tex-Mex food the most and then thank you for this wonderful recipe. Information technology brings Tex-Mex to us!!
03/23/2009
This was very good. My fiance loves mexican food and freaked out over this. I doubled the spices and added another 2 cups of cheese (I'chiliad from Wisconsin). I put this in a 9x13 pyrlex dish and I did not accept a problem with these sticking. All the same, the pan was heaping so I put some aluminum foil underneath when blistering. I'm glad I did because at that place was some overflow. Also, I'grand non certain how 2 Tblsp of oil tin can final for all 12 torillas. I ended upwardly using nigh 1/2 cup total.
11/15/2009
I didn't honey these. Enchiladas taste better with enchilada sauce and I don't actually like putting the meat on pinnacle.
02/01/2011
My family LOVED this meal! It's a keeper!
04/17/2010
My kids love these, we just make 1 alter and this is using flour tortillas.
04/27/2012
I followed the recipe exactly and found the meat sauce a little bland, as others have. Adding sauteed onion and some Arizona seasoning (2 tbls) from Penzey's fabricated this dish much meliorate. I was puzzled by the flour being divided, though. No mention of what to do with the second office. I added it to the meat as information technology browned. That made the meat mixture nicely thick later adding the love apple mixture. I'll definitely brand this again with the enhancements I cited hither. This might be a adept pot luck dish.
07/26/2011
Regardless of the amount of seasoning they really weren't flavourful. I followed the recipe and didn't make whatsoever changes. I went ahead and fried the tortillas equally well. I'one thousand not certain what it's missing only I was expecting a robust flavour...they were practiced but just needed some more flavor.
01/24/2010
Really enjoyed this recipe overall. We substituted 20oz ground turkey for the beef, added an extra viii oz love apple sauce for some of the water, and used ane tbsp of cayenne pepper in place of some of the chili powder. This combo was proficient and very flavorful, but Hot on the spicy scale (for the midwest) maybe a solid medium for those of you lot who are used to spicy. Next time I would attempt a tsp of Cayenne.
05/05/2012
If you like Tex-Mex, these are the best Enchiladas around and super easy to brand. No need to look any further.
03/27/2011
Excellent! I did as another reviewer did- decreased the water in one-half and did not add flour or sugar. I used flour tortillas. Added 1 onion chopped up, Everybody loved information technology. I Fabricated THIS A SECOND Fourth dimension- I didn't have enough chili powder and but added ane Tablespoon and information technology was great that style too.
x/fourteen/2009
I have been looking for a corking recipe for enchiladas that my children will like. This is it! Cheers for the recipe!
05/05/2011
Practiced with the exception of the flour and water. It made the sauce too viscous and thick. Plus it made twice as much sauce as needed and I used a lot.
07/05/2009
These are OK, simply nix special. I doubled the spices every bit others suggested, and I agree that without that step they would have been much too bland.
05/14/2009
I wanted to use a total 3 lbs. of footing beefiness, and so I used the calculator and used those amounts. The only change was I used 4 c. of h2o instead of 6 and a fifteen oz. can of tomato sauce. Had to use my extra large lasagna pan to fit it all! Also heated the flour tortillas for a few seconds in the microwave rather than apply the oil. Topped with a combination of Colby and Monterey Jack and sharp Cheddar shreds. It came out wonderfully! We will definitely be making this once more. Thank you so much for the recipe!
06/20/2009
This recipe was Succulent! As others had suggested, I doubled the spices including the salt (not the carbohydrate.) I can't imagine how bland and watery information technology might take tasted without doubling! I used a Mexican cheese alloy instead of the traditional Tex-Mex American cheese. That is the only switches I made to the actual recipe. Though I did have some refried beans and a 1/4 of an onion on hand that I threw into the tortillas. OO and I establish I had more than plenty of all ingredients to simply roll upward vi extra tortillas. SUPER yummy! I merely gave it 4 stars considering the spices needed to be doubled.
01/24/2009
This recipe is so delicious! It was everything I was hoping it would be. I found the spices to be just perfect, and I like my food flavorful, not bland. This makes an awful lot of sauce, so the next fourth dimension I make this I volition use half and freeze the other one-half for another repast. Great dish!
01/02/2011
Very good and unproblematic to make. I had to add about 2x the amount of spices to get the taste I like. Next time I would recommend more tortillas rolled into smaller (taquito) size to offset the amount of cheese and sauce.
01/21/2011
I followed this recipe with only i substitution - I used Monterey Jack cheese instead of American. Overall, I think it is a proficient base but it definitely needs more spice IMO. Next fourth dimension I think I will add some cayenne pepper to the mix.
04/06/2009
Slap-up recipe. I used flour tortillas instead of corn. I also fabricated 12 enchiladas and baked them all at once instead of just vi. I added refried beans to the tortilla with the cheese. I didn't think it was spicy enough, but I used taco seasoning instead of private spices, which could accept been my trouble. This recipe is a keeper!
04/12/2009
I was born and raised in Texas and miss Tex-Mex food. This receipe wasn't that difficult to make and can easily be inverse to the taste of the person making it. I made it to the receipe's instructions, with the exception of using only 1 lb of ground meat, and information technology was good. I think next time I will add some sauteed onion into the cheese enchiladas for added flavor and will endeavour the curt cut of microwaving the shells instead of frying them. My married man, who can be picky and fearful of trying new foods, loved these enchiladas! If the sauce gustation a footling banal and a little extra of the spices.
03/22/2011
Honey this recipe!! Just like a resturaunt at domicile. I did leave out the tomatoe sauce and the sugar similar another reviewer suggested and it turned out delicious. Very good recipe i
06/28/2009
Not even all that cheese in the eye could save these enchiladas. They are terrible. I am from Texas and this is Non Tex Mex. It's terrrrrible.
03/05/2008
Crawly Dish and so piece of cake. Succulent! Fifty-fifty meliorate reheated the next day.
eleven/05/2007
Very easy to brand, my family loved it.
08/31/2009
Actually expert enchiladas! I'k new to cooking so I thought for sure I'd mess this upward (seeing equally how I've burnt water before), but it was a piece of cake. I subsituted the tomato sauce for red enchilada sauce instead thinking it would be spicer...piddling did I know I bought balmy sauce. Desire to make these again, but actually make them spicy the side by side time. This is a definite recipe keeper! Thanks!
eleven/26/2009
I made ane/2 flour and 1/2 corn. My husband and I liked the flour better. My 11 year old daughter did not like at all. I recall it needs a lot more than spice. I will not exist making over again. Thanks anyway.
10/17/2008
I added a whole tomato, half onion, jalepeno, and cilantro to the beef while cooking. Besides added a bit of comino. I used cheddar and american cheese. Simply gave information technology iv stars because the gravy was a bit runny and the tortillas were crunchy on the bottom. Probably my fault. Overall, delicious!
07/10/2009
Terrific! I make dinner for fourscore-120 people and had 1 gallon leftover spicy chili, so I just lined 3 chaffing dishes with corn tortillas (non fried) and layered on superlative: 6# shredded cheddar cheese, 1 gallon chili, half dozen# shredded pepper-jack cheese and sliced black olives. Served with tortilla fries, salsa and sour cream and "mexican bean and rice salad" (with avocados and lemon). Information technology was de-lish!
02/16/2009
My husband and I LOVED this recipe! He said it was meliorate than my mother-in-police force's version. Thanks:)-Tessa Garcia
09/11/2008
I grew upward in san antonio.. meaning I grew up with this tex-mex mode enchilada.. I accept searched for a recipe like this forever... I gave iv stars only because I added a LOT more of the spices and more salt besides as a tin can of mild rotell to the meat & onions to the cheese.... the taste is spot on... I plan on making these over again and once again.. brought back some keen memories,Thanks!!
10/ten/2009
This was really YUMMY!! I had to make a few minor changes due to ingredients on hand. I used crushed tomatoes instead of sauce, and I added a packet of Goya Sazon seasoning. I did not accept american cheese, so I used a pouch of Kraft Nacho pre-shredded cheese and Mild Cheddar shredded cheese. I also used flour tortillas because I personally exercise not like corn tortilla's...that is a personal preference. I probably used more than cheese than the recipe called for just because we Love melted cheese!! I besides fabricated sure that I cooked downwardly the sauce to get the consistency that I preferred. I also used left over eye of circular roast diced up....what a great apply for left over beef!! The whole family loved this...can't expect to get in over again!! Thank you!!
08/01/2009
Good and less fussy to make than many enchilada recipes. I did add an onion, four cloves of garlic and cilantro to the meat mixture as others have suggested. Also, simply heat tortillas in the microwave - easier.
12/12/2012
Loved it. I did use sharp chedder instead of the american due to personal preference. I also added a can of dark-green chiles. Otherwise the measurements of spices were right on.
05/29/2008
i made this for my daughters spanish form and they all loved it i likewise fabricated a low fat version with ground turkey and the kids didnt know the difference. i take and will make over again
02/06/2009
Corking basic recipe! Very forgiving in its general make-up. I cut the recipe in half and we however had 2 meals when served with Spanish rice and a greenish salad.
06/08/2008
Added onions to the cheese - otherwise followed exactly - excellent!!!! My parents are huge mexican food fans - they both said all-time enchiladas they accept ever eaten!
09/21/2009
All-time enchilada's i've ever had! I used 1 lb of ground beefiness.but kept the spices exactly as called for. I was hesitant to use flour mixed westward/ h2o. But what it does is human action similar a roux. The meat sauce was a nighttime rich brownish, and when y'all add together the flour/water, it lightens the color up a little and i guess makes the sauce a little thicker. I used ane cup of water for the meat and 1 cup water with mayhap iv tbsp flour mixed. For those complaining the chili was runny, i think the flour/water makes information technology thicker. Because yous can see simply by making the sauce how runny it is before adding flour. ALSO, the corn tortilla's can be heated on just a plain heated skillet. They are but as pliable, heating co-ordinate to instructions on package. I did use El Pato spicy lycopersicon esculentum sauce which gave it a kick. If you can't discover information technology, so kick up your tomato sauce yourself...tin can't be that hard. I hate my Chili, only NOW i've found a new chili recipe...So i've found ii recipes in 1. Lol! Hey! Thanks for posting, made my day.
03/16/2014
My second review. I accept been making this recipe several years at present so feel I can ??
06/18/2012
I've been making this dish for years now. Only matter I do differently is exit out the sugar.
01/18/2015
My family unit like it just being from San Antonio I should realized past the corporeality of cerise chili powder this was a greengo recipe.
11/xviii/2009
This was really skillful. Of course I made some changes. I used EL PATO make mexican tomato sauce- it has a kick to it. Also, I used cheddar and asadero cheeses instead of american. My husband said it was the best homemade enchiladas he's ever had.
05/xxx/2016
I make this at to the lowest degree twice a calendar month. I do increase some of the liquid and spice ingredients to make a petty more sauce. I strain the meat from the sauce and apply it to make a pan of beef enchiladas along with a pan of cheese enchiladas. My family unit loves it!!
11/27/2007
Definitely not what I expected. Too much sugar and not spicy enough.
06/08/2009
I only had 1 pound of ground beef, so I used a can of kidney beans and a can of corn to help make up some of the bulk of the meat. Information technology is a slap-up consistency and I think it would be a little too thick if nosotros'd used a full ii pounds of beef. I used 16 oz of love apple sauce rather than 8 oz, and only 2 cups of water and information technology's even so a picayune bland. Side by side time, I'd utilize 24 oz of tomato sauce and only 1 cup of h2o. I also added a minor onion and iv cloves of garlic to the beef mixture. Otherwise, followed the recipe as written and the spices are just right for my kids and a little less spicy than I'd like. My only real issue with this recipe is the lack of season to the sauce. The spice is there, but the flavor seems diluted by all of that h2o.
05/28/2012
Family loved it! Adjacent I will cook corn tortillas in the oil. I tried to save time and extra calories. Volition definitely make this again!
11/21/2008
These were pretty good, but they were missing something...I'll make them again, but I'll play around with the spices next time.
06/19/2008
This recipe was Okay. The flour Actually thickened the sauce, a piffling to much for my gustatory modality causing the enchiladas to be really really heavy. If I make this receipe again, I call back I will omit the flour so the sauce volition exist a little more spreadable.
01/19/2014
The sauce came out a chip bland. Ended up adding quite a fleck more salt plus cayenne pepper. I was surprised the recipe doesn't call for onions or bell peppers, so I added those as well. The sauce mix came out likewise watery. Not sure what went wrong with that. Otherwise, skilful recipe that just needs a fiddling tweaking.
eleven/05/2014
My hubby loved information technology! I prepared these enchiladas exactly how it is and OMG!!! Yeah there was some left over chili only nosotros used it for frito pies. This recipe is so right for TEXAS! Will melt it once more.
12/21/2016
I doubled the seasoning and it was still so, so bland. I was very disappointed. My boyfriend loved it though which is why I give it 2 stars.
08/24/2012
This was a pretty dainty dish. I tried to make information technology exactly as written. My basis beef was 85%, the cooking oil was "vegetable" (soybean), and the tortillas were packaged as a petty smaller 5 ane/ii" size. Also, since the only American cheese I could find was already in slices, I used mild Cheddar instead. I did notice a tiny mistake in the recipe: I saw no reason for the flour to be "divided" every bit mentioned in the ingredient list. This fabricated a very filling dish, which lasted me for four dinners. It was kind of mild (I love spicy food), simply still had lots of cheese, meat, tomato and tortilla goodness. Information technology really took me back decades to a boxed "Taco Casserole" dinner I had a lot when I was a kid - though the form was slightly different, the taste seemed to be almost identical. Not an awesome recipe, but I did enjoy it a lot.
07/14/2013
A large striking with the kids! I halved the meat/sauce amounts and it was however enough for covering. I probably used more cheese than called for, as we like the enchiladas quite cheesy!
09/07/2016
This is an fantabulous recipe, extremely succulent, it has become our family unit favourite. really nice and spicy.
03/08/2015
This is an easy and tasty recipe. A great main dish to a Tex-Mex menu.
11/22/2015
All American cheese was not so good. Will make over again next time with some American and cheddar mix.
11/21/2020
Cheesy delight!!!!! This really turned out more of a casserole every bit the shells did non concur together very well but I did non care. Been awhile since I take had American cheese. Loved this dish.
02/ten/2017
Overall the taste of the dish was good, but the chili got too thick and heavy, which overpowered the enchiladas. I would like to make it once again, but will cut dorsum quite a flake on the flour to may exist 2 T as opposed to 1/ii loving cup.
10/29/2013
My family unit loved this. I used grated cheddar because that is what I had. I will definitely make this over again.
07/eleven/2016
I idea it was delicious and so did my married man who is a picky eater. I do think information technology needed ,maybe, a tad flake more than common salt. Although my hubby did not. I only did 1lb of ground beef so i halved all ingrediants. Next time gonna change cheese l like a creamer cheese.
Source: https://www.allrecipes.com/recipe/71436/tex-mex-beef-and-cheese-enchiladas/
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