Beef Enchiladas with Extra Cheese on Top (Print version)

Seasoned ground beef rolled in corn tortillas, smothered in red enchilada sauce, and topped with a generous layer of melted cheese. Baked until bubbly and golden.

# Ingredients:

For the beef filling

01 - 1 lb (450 g) ground beef, 80/20
02 - 1 small yellow onion, finely diced
03 - 3 garlic cloves, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - Salt and black pepper to taste
11 - 3 tablespoons red enchilada sauce (from the can below)

For assembly and topping

12 - 8 to 10 corn tortillas (6-inch)
13 - 1 can (10 oz / 283 g) red enchilada sauce
14 - 2 1/2 cups (280 g) shredded Mexican blend cheese, divided
15 - Cooking spray or neutral oil for the baking dish

# Instructions:

01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a thin coat of oil and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds more. Add the ground beef and break it up as it cooks until no pink remains and the meat reaches 160°F internally. Drain excess fat. Stir in cumin, chili powder, smoked paprika, oregano, garlic powder, salt, and pepper. Add 3 tablespoons of the enchilada sauce, stir to combine, and remove from heat.
03 - Stack 4 to 5 corn tortillas between two damp paper towels and microwave for 30 to 40 seconds until soft and pliable. Keep them covered with a kitchen towel as you work and repeat in batches as needed.
04 - Spoon 2 to 3 tablespoons of filling down the center of each warm tortilla. Add a small pinch of shredded cheese inside each one. Roll tightly and place seam-side down in the prepared baking dish, packing them snugly in a single layer.
05 - Pour the remaining enchilada sauce evenly over all the rolled tortillas. Sprinkle the remaining shredded cheese generously on top, making sure every enchilada is covered with a thick layer.
06 - Bake uncovered for 22 to 25 minutes, until the cheese is fully melted and golden in spots and the sauce is bubbling at the edges of the dish. Let rest 5 minutes before serving.

# Good to know:

01 - Best served hot straight from the oven while the cheese is still melty and pulling.
02 - Warming the tortillas before rolling is essential to prevent them from cracking.

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