Tex-Mex Beef Enchiladas

Tex-Mex beef enchiladas are a delicious and comforting Mexican-inspired dish. Here’s how to make them:

Ingredients:

For the Beef Filling:

  • 1 lb (450g) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 1/2 cup tomato sauce
  • 1/4 cup beef broth or water
  • 1 tablespoon vegetable oil

For the Enchilada Sauce:

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 cups chicken or beef broth
  • Salt and pepper, to taste

Other Ingredients:

  • 10-12 corn tortillas
  • 2 cups shredded Mexican cheese blend
  • Chopped fresh cilantro, for garnish
  • Diced tomatoes, for garnish
  • Sliced jalapeños, for garnish
  • Sour cream, for serving (optional)

Instructions:

1. Prepare the Beef Filling:

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
  2. Add the chopped onion and cook until softened, about 3-4 minutes.
  3. Add the minced garlic and cook for an additional 1 minute.
  4. Add the ground beef to the skillet and cook until browned and cooked through, breaking it up with a spoon as it cooks.
  5. Stir in the ground cumin, chili powder, paprika, salt, and pepper.
  6. Add the tomato sauce and beef broth (or water) to the skillet. Stir to combine.
  7. Simmer the beef filling for 5-7 minutes, or until the sauce has thickened slightly. Remove from heat and set aside.

2. Prepare the Enchilada Sauce:

  1. In a saucepan, heat 2 tablespoons of vegetable oil over medium heat.
  2. Stir in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to make a roux.
  3. Add the chili powder, ground cumin, garlic powder, and dried oregano to the roux. Cook for an additional 1 minute, stirring constantly.
  4. Gradually whisk in the chicken or beef broth, stirring until the sauce is smooth.
  5. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Season with salt and pepper to taste.
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3. Assemble the Enchiladas:

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
  3. Warm the corn tortillas in the microwave for 20-30 seconds to make them more pliable.
  4. Place a spoonful of the beef filling in the center of each tortilla and sprinkle with a little shredded cheese.
  5. Roll up the tortillas and place them seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them.
  7. Sprinkle the remaining shredded cheese over the top of the enchiladas.

4. Bake the Enchiladas:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

5. Serve:

  • Remove the foil from the baking dish and garnish the enchiladas with chopped fresh cilantro, diced tomatoes, sliced jalapeños, and a dollop of sour cream, if desired.
  • Serve the Tex-Mex beef enchiladas hot, with rice, beans, and your favorite Mexican sides.

Tips:

  • You can use store-bought enchilada sauce if you’re short on time, but homemade sauce will provide the best flavor.
  • Feel free to customize the filling by adding diced bell peppers, black beans, or corn.
  • If you prefer softer enchiladas, you can dip the corn tortillas in warmed enchilada sauce before filling and rolling them.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.

Enjoy these delicious Tex-Mex beef enchiladas as a flavorful and satisfying meal for any occasion!

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