Cheesy Baked Beef Enchiladas (Print version)
Seasoned ground beef rolled in corn tortillas, smothered in red enchilada sauce, and topped with a thick bubbly layer of melted cheese. Ready in about 45 minutes.
# Ingredients:
For the beef filling
01 -
1.5 lbs (680 g) ground beef, 80/20
02 -
1 medium onion, finely diced
03 -
3 cloves garlic, minced
04 -
1 jalapeño, finely diced (optional)
05 -
1 tablespoon olive oil
06 -
1.5 teaspoons ground cumin
07 -
1 teaspoon chili powder
08 -
1/2 teaspoon smoked paprika
09 -
1/2 teaspoon dried oregano
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/4 cup red enchilada sauce (taken from the cans below)
For assembly
13 -
2 (10 oz) cans red enchilada sauce
14 -
10 to 12 corn tortillas
15 -
3 cups shredded Mexican cheese blend or Monterey Jack, freshly grated, divided
Optional garnishes
16 -
Sour cream
17 -
Sliced green onions
18 -
Fresh cilantro
19 -
Pickled jalapeño slices
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Add the garlic and jalapeño and cook for one more minute.
02 -
Add the ground beef and break it up with a wooden spoon as it cooks. Cook until fully browned with no pink remaining, 7 to 8 minutes. Drain excess fat from the pan.
03 -
Add the cumin, chili powder, paprika, oregano, salt, and pepper. Stir in 1/4 cup of the enchilada sauce and cook for one more minute. Remove from heat and set aside.
04 -
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Reserve 1 cup of the shredded cheese for the top layer.
05 -
Wrap 6 corn tortillas in a damp paper towel and microwave for 30 to 45 seconds until pliable. Keep them covered under a kitchen towel while you work. Repeat with remaining tortillas as needed.
06 -
Place 2 to 3 tablespoons of filling down the center of each warm tortilla and add a small pinch of cheese. Roll tightly and place seam-side down in the prepared baking dish. Pack them snug so they hold their shape.
07 -
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure the ends are well covered. Scatter the reserved cheese in a thick, even layer over the entire top.
08 -
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 8 minutes until the cheese is bubbling and lightly golden at the edges. Rest for 5 minutes before serving.
# Good to know:
01 -
Rest the dish for 5 minutes after baking so the cheese sets slightly before serving.
02 -
Freshly grated block cheese melts smoother than pre-shredded and gives a better top layer.