When the taste of Mexico is on the menu, here’s one dish you’ll definitely want to add to your sombrero of options for your family to love! These Cheesy Beef Enchiladas are the answer for every south of the border food request. The well-seasoned ground beef traveling alongside all the melty cheese you could ever need with an enchilada sauce unlike any other will make you want this little number on repeat for the next few Tuesdays. But who said you had to wait until Tuesday?! Cheesy Beef Enchiladas are the perfect way to feed your crew any day of the week. Don’t wait to try this taste of perfection anytime you and your family have a hunger for Mexican flavors. It is so fast and easy, and it will always fit in your busy, “I’m craving Mexican tonight” schedule! Ole’!
Ingredients
For the enchiladas:
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 2 (10-ounce) cans enchilada sauce
- 1 tablespoon olive oil
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 1 1/2 pounds lean ground beef
- 1 (4-ounce) can green chiles, drained and diced
- 8 (8-inch) flour tortillas
- 2 cups sharp cheddar cheese, shredded
Toppings:
- red onion, to taste, thinly sliced
- fresh cilantro, to taste, chopped
- sour cream, to taste
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
Step 3 –In a small bowl, add the salt, the cumin, the chili powder, the smoked paprika, and the black pepper and mix well.
Step 4 –In a small pan over medium heat, add the enchilada sauce and 1/2 teaspoon of the spice mixture, bring it to a simmer, while stirring, and then transfer it away from the heat.
Step 5 –In a large skillet over medium heat, add the olive oil.
Step 6 –Add the onion and the garlic to the oil and cook, stirring occasionally, until it softens, about 5 minutes.
Step 7 –Add the ground beef and the remaining spice mixture to the onion mixture and cook, while crumbling the meat, until the beef is no longer pink, about 8 minutes.
Step 8 –Add the green chiles and 1/2 cup of the enchilada sauce mixture to the beef mixture and cook for 2 minutes.
Step 9 –Transfer the beef mixture from the heat and let it cool slightly.
Step 10 –On a microwave-safe plate, add the tortillas, covered with a damp paper towel, and microwave on high heat until they soften, about 30 seconds. Leave the paper towel on top of the tortillas to keep them moist and pliable.
Step 11 –Add 1/2 cup of the enchilada sauce mixture to the bottom of the prepared baking dish.
Step 12 –On a flat surface, working with 1 tortilla at a time, add 1/2 cup of the beef mixture down the center of each tortilla and sprinkle with 2 tablespoons of the cheese, then roll the tortillas up to enclose the filling, and place them in the prepared baking dish, seam-side down.
Step 13 –Top the tortillas with the remaining enchilada sauce mixture.
Step 14 –Evenly sprinkle the remaining cheese on top of the enchiladas.
Step 15 –Bake the enchiladas until the cheese is golden and bubbly and the tortillas are toasted, about 20-25 minutes.
Step 16 –Let the enchiladas cool for 10 minutes.
Step 17 –Serve the enchiladas with the red onion, the cilantro, and the sour cream.
