Description
Hearty tex mex beef enchiladas bring zesty southwestern comfort straight to dinner tables with bold, cheesy layers of spiced ground beef wrapped in warm tortillas. Simmering sauce and melted cheese create a crowd-pleasing meal you’ll savor with pure southwestern delight.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups enchilada sauce
Sauce and Seasoning Ingredients:
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar
- 1 pinch ground cinnamon
Vegetable and Flavor Enhancers:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable oil
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, sour cream, diced tomatoes, sliced avocados
Instructions
- Preheat the oven to 375°F (190°C), ensuring it’s fully heated for optimal baking.
- Create a robust enchilada sauce by whisking flour and spices in hot olive oil until fragrant. Gradually incorporate tomato paste and broth, stirring continuously to prevent lumps. Simmer for 5-7 minutes until the sauce thickens, then finish with a splash of vinegar and black pepper.
- In a large skillet, thoroughly brown ground beef over medium heat, breaking it into small crumbles. Add diced onions and minced garlic, sautéing until vegetables become translucent and soft. Season the mixture with salt and pepper, then remove from heat.
- Warm vegetable oil in a small skillet and quickly fry tortillas for 10 seconds per side. This process makes them pliable and enhances their flavor. Drain on paper towels to remove excess oil.
- Dip each tortilla in enchilada sauce, ensuring complete coverage. Place a portion of seasoned beef down the center, sprinkle with cheese, and carefully roll into a compact cylinder. Arrange rolled enchiladas seam-side down in a baking dish.
- Generously pour remaining enchilada sauce over the rolled enchiladas, ensuring complete coverage. Sprinkle additional cheese on top for a golden, melted finish. Bake for 20 minutes until cheese is completely melted and slightly bubbling.
- Allow enchiladas to rest briefly after removing from the oven. Garnish with fresh cilantro, dollops of sour cream, diced tomatoes, or creamy avocado slices to enhance the presentation and flavor profile.
Notes
- Adjust the heat by using mild or hot chili powder, or add diced jalapeños to the beef mixture for extra kick.
- Prepare enchiladas up to 24 hours in advance and refrigerate, covered. Bake when ready to serve, adding 5-10 minutes to cooking time.
- Easily substitute ground beef with shredded chicken, ground turkey, or black beans for a vegetarian option.
- Corn tortillas work best for authentic flavor and texture, but flour tortillas can be used if preferred. Briefly frying tortillas helps prevent them from becoming soggy during baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg