Recipes / Dinner

Canelones de Carne

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Canelones de Carne

Kim
The Cook
4 Servings
12 Ingredients
7 Comments

My family's recipe for canelones de carnes features tortillas in place of crepes filled with beef, spinach, and creamy cheese sauce.

Read More
4 Servings
12 Ingredients
7 Comments

Ingredients

  • 1 ½ cups cook Ground Beef
  • ½ cups dice Onion
  • 3 teaspoons mince Garlic, Cloves
  • 1 cup chop Spinach, Baby
  • 4 tablespoons Butter
  • ¼ cups Flour, Whole Wheat
  • 2 cups Whole Milk
  • 1 ½ cups Cheddar Cheese, Shredded
  • ½ cups Parmesan Cheese, Shredded
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 8 individual Flour Tortillas, Whole Wheat (10-inch/Large)

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet, saute ground beef and onion until onions are soft.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet, combine cooked ground beef and onion until onions are soft.
  2. Add garlic and baby spinach and continue cooking 3-5 minutes until spinach is wilted. Set aside.
  3. In a sauce pan, melt butter over medium heat.
  4. Whisk in flour and cook 2-3 minutes until bubbly and smooth.
  5. Gradually whisk in milk and cook 5-7 minutes until thickened and smooth. Stir frequently and do not allow to boil.
  6. Remove sauce from heat and whisk in cheeses a little at a time until incorporated. Add salt and pepper.
  7. For each 1.5 cups of ground beef in your filling add 1/4 cup of cheese sauce and stir to incorporate.
  8. Spread a scoop of filling in the center of each crepe (dividing filling evenly among them).
  9. Roll crepe closed and place seam side down in indicated number of 8 x 8 foil baking pans. Repeat until you have used all of your crepes and filling.
  10. Pour remaining cheese sauce over canelones, dividing evenly among pans.
  11. Bake at 350 degrees for 35-45 minutes, until heated through and cheese sauce is bubbly.

Categories

traditional, nut-free, spring, summer, fall, winter, real-food, fish-free, shellfish-free

Categories

traditional, nut-free, spring, summer, fall, winter, real-food, fish-free, shellfish-free

7 Comments

Join the discussion

    1. I usually serve it as a one dish meal since it has starch, meat, and veggie. I’m not sure if it is authentic, but my mother in law usually serves it with corn and a big salad.

  2. My parents went back to their native Uruguay when I was 5 years old! Uruguay is such a small country, I probably know your friend. My mom makes Canelones and anyone that has ever had them loves them! They have great cuisine, which is a mixture of European foods. They usually have canelones with salad – lettuce, tomatoes, onion – and ensalada rusa – potato salad with peas and carrots is a common side dish. You would normally serve it with marinara and white sauce on top and some French/crusty bread.

    1. Oh, and make a few extra crepes for dessert. Fill them with fruit compote or fresh strawberries and top with a sprinkle of sugar and lemon or whipped cream 🙂