Tex-Mex Beef Enchiladas (Print)
Flavorful ground beef enchiladas with homemade sauce, melty cheese, and corn tortillas. A crowd-pleasing Tex-Mex meal with the perfect amount of heat.
# Ingredients:
→ Enchiladas
01 -
1 lb ground beef
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 cups enchilada sauce (store-bought or homemade)
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12 corn tortillas
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2 cups shredded cheddar cheese
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1/2 cup vegetable oil (for frying tortillas)
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Salt and pepper to taste
→ Homemade Enchilada Sauce
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3 tablespoons olive oil
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3 tablespoons flour (all-purpose, whole wheat, or gluten-free)
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1 tablespoon ground chili powder
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/4 teaspoon dried oregano
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1/4 teaspoon salt, or to taste
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Pinch of cinnamon (optional)
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2 tablespoons tomato paste
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2 cups vegetable broth
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1 teaspoon apple cider vinegar or white vinegar
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Freshly ground black pepper to taste
→ Optional Garnishes
21 -
Chopped cilantro
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Sour cream
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Diced tomatoes
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Sliced avocados
# Steps:
01 -
Preheat oven to 375°F (190°C).
02 -
In a large skillet over medium heat, cook ground beef until browned (5-7 minutes). Add onion and garlic, cook 3-5 minutes until soft. Season with salt and pepper.
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Heat vegetable oil in small skillet. Fry each tortilla about 10 seconds per side until pliable but not crispy. Drain on paper towels.
04 -
Dip each tortilla in enchilada sauce, coat both sides. Fill with beef mixture and cheese, roll up, and place seam-side down in baking dish.
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Pour remaining sauce over enchiladas, sprinkle with remaining cheese. Bake for 20 minutes until cheese is melted and bubbly.
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Let cool a few minutes, then garnish with optional toppings and serve.
07 -
Mix dry ingredients in a bowl. Heat oil in pot until hot, add flour/spice mixture and whisk 1 minute. Add tomato paste, then slowly whisk in broth. Simmer 5-7 minutes until thickened. Remove from heat, add vinegar and black pepper.
# Notes:
01 -
Can use store-bought or homemade enchilada sauce
02 -
Sauce can be made with gluten-free flour
03 -
Adjust chili powder for spice preference