Food
Sunny Anderson’s Easy Beefy Cheesy Enchilada Casserole | Cooking for Real | Food Network
We dare you not to drool over Sunny’s Beefy Cheesy Enchilada Casserole!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Easy Beefy Cheesy Enchilada Casserole
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 25 min
Prep: 25 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
Sauce:
1 tablespoon olive oil
1/2 cup minced onion
Kosher salt
2 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chopped fresh thyme leaves
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth
Beef:
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow bell pepper
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme leaves
1 packet Spanish seasoning blend (recommended: Sazon)
2 Roma tomatoes, seeded and chopped
1/4 cup beef broth
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
18 (5-inch) corn tortillas
Directions
Preheat the oven to 350degrees F.
For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it’s bubbly. Cover loosely with foil if it’s browning too quickly. Serve hot.
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Sunny Anderson’s Easy Beefy Cheesy Enchilada Casserole | Cooking for Real | Food Network
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Food
Beat Bobby Flay: Prosecco Showdown Is Popping Off! 🍾 Full Episode Recap | S14 E10 | Food Network
Chef Jeremy Fogg faces Chef Andrea Bergin in a high-stakes culinary showdown for the chance to take on Bobby Flay. Chefs Damaris Phillips and Lorraine Pascale judge the first round, where prosecco is the key ingredient. Jeremy serves floating meringue with prosecco and basil-candied oranges, while Andrea counters with a deconstructed cheesecake topped with prosecco-glazed berries and vanilla whipped cream. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Beat Bobby Flay: Prosecco Showdown Is Popping Off! 🍾 Full Episode Recap | S14 E10 | Food Network
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Guy Fieri cruises through the Great Lakes State to count down some of Michigan’s best Diners, Drive-Ins and Dives, from legendary burgers and crispy chicken to homemade goulash, pizza and more!
#foodnetwork #GuyFieri #Michigan
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:06 – Brisket Banh Mi
1:43 – Goulash
4:07 – City Wing Thing Pizza
7:36 – Faux Bowl
10:23 – Pork Belly Reuben
13:29 – Meatball Pizza
16:50 – Chicken Wings
19:34 – Chicken Gizzards
Visit the Spots:
Capital City BBQ – https://places.singleplatform.com/capital-city-bbq/menu
Polish Village Cafe – https://www.polishvillage.cafe
Supino Pizzeria – https://www.supinopizzeria.com
The Fly Trap – https://www.theflytrapferndale.com/The_Fly_Trap/about_us.html
Meat BBQ – https://meatbbq.com
The Cosmos – https://thecosmoslansing.com
Eastside Fish Fry & Grill – https://eastsidefishfry.com
Joe’s Gizzard City – https://gizzardcity.com
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Top #DDD Videos in Michigan with Guy Fieri 🍴🔥 Diners, Drive-Ins and Dives | Food Network
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This is Molly’s farm version of an *everything but the kitchen sink* cookie. It has peanut butter-filled pretzels that Nick has by the gallon in the shop, espresso beans to keep the beet truck drivers awake during the long harvest days and rich cocoa powder that mimics the nutrient-dense soil! Bonus: Once they’re baked, the mix-ins look like organic matter in the soil. Fun.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Cookies
Get the recipe ▶ https://foodtv.com/458aGUl
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Combine Cookies
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 20 min
Yield: 12 to 13 big cookies
Ingredients
1 cup (2 sticks/226 grams) unsalted butter, melted and cooled slightly
1 cup (200 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
1 tablespoon (13 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1 1/4 cups (100 grams) Dutch-process cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
4 ounces (113 grams) white chocolate, coarsely chopped
1/3 cup (60 grams) rainbow chips
2/3 cup (65 grams) peanut butter pretzels, coarsely crushed
1/3 cup (60 grams) caramel bits
1/3 cup (60 grams) chocolate-covered espresso beans
Flaky salt
Directions
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper and set aside.
In a large bowl, whisk together the butter, brown sugar and granulated sugar to combine. Whisk in the eggs one at a time, mixing well after each, then whisk in the vanilla. Sprinkle the flour and cocoa evenly over the surface of the mixture, followed by the kosher salt, baking powder and baking soda. Give the dry ingredients a rough little whisk to combine, then whisk them into the rest of the batter until mostly incorporated. Switch to a rubber spatula and fold in most of the white chocolate (reserving a handful for the top), most of the rainbow chips (reserving a handful for the top), most of the peanut butter pretzels (reserving a handful for the top) and all of the caramel bits and espresso beans.
Scoop heaping 1/4‐cup (100-gram) balls of dough onto the prepared sheet pans, 2 1/2 inches apart, evenly spacing out 6 balls of dough per pan. Flatten slightly and top with the remaining white chocolate, rainbow chips, peanut butter pretzels and a pinch of flaky salt. It’ll look a little crowded on top of these cookies but they’ll spread.
For the best results, bake one pan at a time in the center of the oven. If you’re short on time, you can bake both pans at once, on the upper middle and lower middle racks, switching each pan to the other rack and rotating the pans 180 degrees a little over halfway through the bake time. Bake until the cookies are puffed and set around the edges but still gooey in the middle; begin checking for doneness after 12 minutes. If you have an instant-read thermometer handy, aim for an internal temperature in the range of around 175 degrees F. Let cool completely on the pans (or sneak a warm one if you must).
Store in an airtight container at room temperature. These are best within a few days of baking. After that they’ll be okay for a few more days, but if you anticipate that you won’t finish the batch in that time, I’d recommend freezing unbaked balls of dough and baking one or two at a time whenever the craving strikes. Unbaked balls of dough can be frozen in an airtight container for up to 3 months. Bake from frozen and add a few minutes onto the baking time.
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Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Molly Yeh’s “Everything But The Kitchen Sink” Cookie 🍪 | Girl Meets Farm | Food Network
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Guy Fieri visits the Garden State to count down some of the best Diners, Drive-Ins and Dives spots in New Jersey, from mile-high meatloaf and bone marrow burgers to legendary bagels and more!
#FoodNetwork #GuyFieri #NewJersey
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:06 – Mile-High Meatloaf
1:29 – Pancakes
3:07 – Corned Beef Reuben
5:50 – Pork Platter
8:27 – Bacon, Brisket & Pulled Pork Sandwich
9:32 – Jalapeño Bagel
12:29 – Bone Marrow Burger
15:24 – “The Abe Frohman” Sausage Sandwich
Visit the Spots:
Vincentown Diner – https://vincentowndiner.com
Life Pancake Company – https://order.online/store/27698589?pickup=true&redirected=true
Jersey Shore BBQ – https://jerseyshorebbq.com
Moo Yai Thai – https://www.mooyaithai.com
Vagabond Kitchen & Tap House – https://www.vagabondkitchenandtap.com
Bagel Street Grill – https://order.toasttab.com/online/bagelstreetgrill
Cavé Bistro – https://www.cavebistro.com
Big Pinks BBQ – https://bigpinksbbq.com
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Top #DDD Videos in New Jersey with Guy Fieri 🍴🔥 Diners, Drive-Ins and Dives | Food Network
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Taste your way through Indiana’s best bites! From loaded cheesesteaks and meatball subs to birria tacos, these local favorites serve up the best flavors in the Hoosier State.
#FoodNetwork #GuyFieri #Indiana
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
0:00 – Intro
0:06 – Philly Cheesesteak
0:59 – Revelo Sandwich
3:52 – Choripán
6:33 – Chicken and Dumplings
9:57 – Vegan Birria Taco
13:27 – Red Beef Tamales
16:32 – Italian Meatball Sub
Visit the Spots:
South Side Soda Shop – https://southsidesodashop.com
Subito – https://subitosoups.com
Che Chori Foods – https://www.chechori.com
His Place Eatery – https://hisplaceeatery.com
Tlaolli – https://www.tlaolli.org
The Tamale Place – https://www.thetamaleplace.com
Indy’s Historic Steer-In – https://www.steerin.net
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
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▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Top #DDD Videos in Indiana with Guy Fieri 🏎️ Diners, Drive-Ins and Dives | Food Network
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@jerridlemar2420
January 27, 2024 at 9:23 am
Tiffanny Haddish shut up
@kyleoneil3782
January 27, 2024 at 9:23 am
Daddy i love you so much are you I think about I am want in my life boo how you this morning do have breakfast you. Cheelo must with milk spoon juice Orange seat eat
@kyleoneil3782
January 27, 2024 at 9:23 am
Brown vase bobby I love you so much are my boyfriend mean two also. Be get invited with eles any thinking of date
@Carole_Williamson
January 27, 2024 at 9:23 am
I use pre made enchilada sauce, shredded triple cheddar in a bag, I cook boneless skinless chicken breasts 2, or 3 if they’re small. I layer corn tortillas oover with a little sauce, some crushed black olives, shredded cheese and shredded chicken. I do about 3 layers, but get carried away with how much I layer in so it ends up being 2 layers and bake it in a loaf pan. Love them. Now I have to get some chick breasts out of the freezer. Thanks Sunny
@elostazaelostaza3673
January 27, 2024 at 9:23 am
Very very beautiful
@theartofcrochetbychandra3079
January 27, 2024 at 9:23 am
🥳🥳
@justthetruth2662
January 27, 2024 at 9:23 am
these are boring vids when you dont see the cook take some and eat it…their reaction
@Sean85Laney
January 27, 2024 at 9:23 am
Should've added the sauce
@rickytoten1802
January 27, 2024 at 9:23 am
Good but you don't say how much to add when you are making it
@VillageFoodFactoryAsia
January 27, 2024 at 9:23 am
Hello my friend how are you doing? i support you, you are cooking skills
@allentrice1547
January 27, 2024 at 9:23 am
I love about cheese enchiladas! That's what Sunny Anderson can do it! ☀️😎 Next time it'll be lovely 😍🌹!
@zackunthank9475
January 27, 2024 at 9:23 am
Cz
@hemmy9411
January 27, 2024 at 9:23 am
https://youtu.be/pcq6iAMqqjY check out the most delicious food that you can make!! make sure to thank me later!
@christianoliver3572
January 27, 2024 at 9:23 am
This recipe is a culinary train wreck.
There's nothing Mexican or Tex-Mex about this at all.
There's no chilis so it shouldn't even be called enchilada anyway.
At least she used corn tortillas although it wouldn't have surprised me if she had used flour.
@comoquenoseful
January 27, 2024 at 9:23 am
Hey Sunny. Just one comment.
You miss the pepper or chile so you can call it enchilada.
In this case you only used tomattos and tomatto paste and sauce. For that you will need to called "entomatada".
Casserole will be called Beefy Cheese Entomatada.
@victorramirez361
January 27, 2024 at 9:23 am
Why am i subcribed to this chanel?
Alv con recetas asquerosas.
@MsIAAMMQueenBee555
January 27, 2024 at 9:23 am
That sharp can lid is making me nervous 😬 PUSH IT DOWN, Sis! ❤
@cookingtubebybristy98
January 27, 2024 at 9:23 am
Wow excellent & delicious sharing video my dear friend😍👍👌🌹🌺🤝🔔
@TheLisaDeesDelightsShow
January 27, 2024 at 9:23 am
Super Yummy Sunny! 😋
@kingjohnlizardparanormal
January 27, 2024 at 9:23 am
Awesome video