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:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Add the ground beef to the skillet and cook until browned and cooked through, breaking it up with a spoon as it cooks.
- Stir in the ground cumin, chili powder, paprika, salt, and pepper.
- Add the tomato sauce and beef broth (or water) to the skillet. Stir to combine.
- 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:
- In a saucepan, heat 2 tablespoons of vegetable oil over medium heat.
- Stir in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to make a roux.
- Add the chili powder, ground cumin, garlic powder, and dried oregano to the roux. Cook for an additional 1 minute, stirring constantly.
- Gradually whisk in the chicken or beef broth, stirring until the sauce is smooth.
- 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.
3. Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Warm the corn tortillas in the microwave for 20-30 seconds to make them more pliable.
- Place a spoonful of the beef filling in the center of each tortilla and sprinkle with a little shredded cheese.
- Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them.
- 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!