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Instructions:
Preheat your oven to 350°F (175°C).
In a large skillet, cook the ground beef over medium heat until browned and cooked through, breaking it up into crumbles as it cooks. Drain any excess grease.
Add the chopped onion and minced garlic to the skillet with the cooked beef. Cook for a few minutes until the onion becomes translucent.
Stir in the chili powder, ground cumin, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together. Remove from heat.
In a separate saucepan, combine the red enchilada sauce, tomato sauce, chili powder, cumin, salt, and pepper. Heat the sauce over low-medium heat, stirring occasionally until it’s warmed through.
To assemble the enchiladas, spread a small amount of the enchilada sauce in the bottom of a baking dish.
Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable.
Place a spoonful of the beef mixture and a sprinkle of shredded cheese on each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-coated.
Sprinkle the remaining shredded cheese on top of the enchiladas.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro, sliced green onions, and a dollop of sour cream if desired.
Serve your Beef and Cheese Enchiladas hot and enjoy your delicious Mexican-inspired meal!
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