Tex-Mex Beefy Enchiladas
Directions
- 1Lightly fry the tortillas for about 5 seconds until they begin to blister.
- 2Set the fried tortillas aside.
- 3Mix the tomato paste, chili powder, paprika, and cayenne pepper into the beef broth.
- 4Heat up a little bit of oil in a pan over medium heat.
- 5Sauté the diced onions for a couple of minutes.
- 6Add the minced garlic and sauté for 30 seconds.
- 7Add the ground beef, cumin, oregano, black pepper, and salt.
- 8Break down the ground beef and allow it to cook for 7 minutes.
- 9Taste and adjust the seasoning if necessary.
- 10Move the cooked meat to the side of the pan and allow the fat to come to the center.
- 11Add the flour and mix it all together.
- 12Add the beef broth to the pan and bring it to a simmer.
- 13Reduce heat to medium-low and simmer for 10 minutes until the broth has thickened.
- 14Preheat oven to 350 degrees.
- 15Add some sauce to the baking sheet.
- 16Fill each tortilla with cheese and a little bit of onion. Roll it up and place it in the baking dish.
- 17Cover the enchiladas with the sauce.
- 18Top with more cheese.
- 19Bake for 10 minutes until the cheese is completely melted.
Ingredients
- 12 White corn tortillas
- 1 cup Oil
- 2 cups Medium cheddar cheese
- 0.5 Onion
- 2 Garlic cloves
- 1 lb Ground beef (80/20)
- 2 tsp Ground cumin
- 2 tsp Oregano
- 2 tsp Black pepper
- 1.5 tsp Salt
- 3.5 Unsalted beef broth
- 2 tbsp Tomato paste
- 3 tbsp New Mexico chili powder
- 1.5 tsp Paprika
- 1.5 tsp Cayanne pepper
- 4 tbsp All purpose flour
Equipment
panspatulabaking dish