Beef Tex-Mex Dish (Print Version)
Soft corn tortillas packed with spiced beef and cheese, coated in a rich enchilada sauce, and oven-baked until deliciously golden. A Tex-Mex classic everyone loves.
# Ingredients:
→ For the Enchiladas
01 -
1 lb of ground beef
02 -
1 medium onion, diced finely
03 -
2 garlic cloves, chopped very small
04 -
12 tortillas made from corn
05 -
2 cups of cheddar cheese, shredded
06 -
2 cups of enchilada sauce, homemade or store-bought
07 -
1/2 cup of oil (vegetable) for frying
08 -
Salt and black pepper, adjusted to taste
09 -
Add-ons (optional): diced tomatoes, cilantro, avocado slices, or sour cream
→ For Homemade Enchilada Sauce
10 -
3 tbsp of olive oil
11 -
3 tbsp of flour (choose wheat, all-purpose, or a gluten-free variety)
12 -
1 tsp cumin powder
13 -
1 tbsp of chili powder
14 -
1/4 tsp of dried oregano
15 -
1/2 tsp garlic powder
16 -
1/4 tsp salt (or tweak as required)
17 -
A dash of cinnamon, if you like
18 -
2 tbsp of tomato paste
19 -
2 cups of veggie broth
20 -
1 tsp of vinegar (apple cider or white work)
21 -
Ground black pepper, to your preference
# Steps:
01 -
Get your oven warmed up to 375°F (190°C) before starting to bake.
02 -
Start by measuring out the flour, spices, and salt into a little bowl. Heat olive oil in a pot over medium until it's ready. Stir in the flour mix, whisking for about a minute until it smells nice. Add tomato paste and whisk again, slowly pouring in the broth to avoid lumps. Simmer it for 5–7 minutes till it thickens up. Take it off the heat, stir in vinegar and pepper, and you're done.
03 -
In a large pan over medium, cook the ground beef. Break it apart with a spoon and cook it through in about 5–7 minutes. Add onion and garlic next, cooking for another 3-5 minutes until the onions get soft. Don't forget to season with salt and pepper, then take it off the burner.
04 -
Heat up the vegetable oil in a small pan until hot. Lightly fry each tortilla on both sides for around 10 seconds, just until it's flexible but not crispy. Lay them on paper towels to soak up any extra oil.
05 -
Take a tortilla, dip it in the enchilada sauce so it's covered. Add some beef filling in the middle, sprinkle cheese on top, then roll it up. Place it seam-side down in a baking dish.
06 -
Pour any leftover sauce over the enchiladas in the dish. Sprinkle the rest of the cheese on top. Bake for 20 minutes or so, until it's bubbling and the cheese is perfectly melted.
07 -
Let it sit a few minutes so it's not too hot. Then, add your favorite toppings like sour cream, tomato, avocado, or cilantro.
# Helpful Notes:
01 -
If you're short on time, feel free to grab pre-made enchilada sauce instead of making it yourself.