Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups enchilada sauce (store-bought or homemade)
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese or Mexican blend cheese
- Optional garnishes: chopped cilantro, sliced green onions, sour cream, diced avocado
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups enchilada sauce (store-bought or homemade)
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese or Mexican blend cheese
- Optional garnishes: chopped cilantro, sliced green onions, sour cream, diced avocado
Instructions:
- Preheat the Oven:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Cook the Beef:
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks.
- Drain any excess grease from the skillet.
- Add Aromatics and Spices:
- Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in the chili powder, cumin, salt, and black pepper. Cook for another minute until the spices are fragrant.
- Prepare the Enchilada Sauce:
- If using store-bought sauce, warm it up in a saucepan or in the microwave. If you’re making homemade sauce, prepare it beforehand.
- Assemble the Enchiladas:
- Warm the corn tortillas in the microwave or on a skillet to make them pliable.
- Dip each tortilla in the enchilada sauce, then fill with the beef mixture and a sprinkle of cheese.
- Roll up the tortillas and place them seam side down in a greased baking dish.
- Top and Bake:
- Pour the remaining enchilada sauce over the rolled enchiladas in the dish.
- Sprinkle the remaining cheese over the top.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
- Serve:
- Serve the enchiladas hot, garnished with chopped cilantro, sliced green onions, sour cream, or diced avocado if desired.
Instructions:
- Preheat the Oven:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Cook the Beef:
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks.
- Drain any excess grease from the skillet.
- Add Aromatics and Spices:
- Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in the chili powder, cumin, salt, and black pepper. Cook for another minute until the spices are fragrant.
- Prepare the Enchilada Sauce:
- If using store-bought sauce, warm it up in a saucepan or in the microwave. If you’re making homemade sauce, prepare it beforehand.
- Assemble the Enchiladas:
- Warm the corn tortillas in the microwave or on a skillet to make them pliable.
- Dip each tortilla in the enchilada sauce, then fill with the beef mixture and a sprinkle of cheese.
- Roll up the tortillas and place them seam side down in a greased baking dish.
- Top and Bake:
- Pour the remaining enchilada sauce over the rolled enchiladas in the dish.
- Sprinkle the remaining cheese over the top.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
- Serve:
- Serve the enchiladas hot, garnished with chopped cilantro, sliced green onions, sour cream, or diced avocado if desired.