Name: Tex-Mex Beef Enchiladas - Easy Flavorful Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 pound ground beef; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 cups enchilada sauce; 12 corn tortillas; 2 cups shredded cheddar cheese; 1/2 cup vegetable oil; Salt and pepper to taste; 3 tablespoons olive oil; 3 tablespoons flour; 1 tablespoon ground chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon dried oregano; Chopped cilantro, for garnish; Sour cream, for garnish; Diced tomatoes, for garnish; Sliced avocados, for garnish

Tex-Mex Beef Enchiladas are more than just a meal; they are a warm, comforting hug on a plate, a guaranteed crowd-pleaser that brings smiles and seconds around the table. What is it about these rolled tortillas, smothered in rich sauce and bubbling cheese, that captures our hearts (and taste buds)? Perhaps it’s the perfect harmony of savory seasoned ground beef, the tangy embrace of a flavorful enchilada sauce, and the creamy, gooey goodness of melted cheese that makes them so utterly irresistible. We adore Tex-Mex Beef Enchiladas for their ability to transport us to a lively fiesta with every bite, offering a delightful balance of spice and savory depth without being overwhelmingly hot. This recipe hones in on what makes them truly special: the careful layering of authentic flavors and the simple, satisfying process that results in a truly memorable dish, proving that sometimes, the most beloved classics are the best ones.

Ingredients:

1 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups enchilada sauce (store-bought or homemade)
12 corn tortillas
2 cups shredded cheddar cheese
1/2 cup vegetable oil, for frying tortillas
Salt and pepper to taste
Optional garnishes: chopped cilantro, sour cream, diced tomatoes, sliced avocados
3 tablespoons olive oil
3 tablespoons flour (all-purpose, whole wheat, or gluten-free blend)
1 tablespoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano

Preparing the Filling

Sautéing the Aromatics and Beef

Begin extract by prepping your aromatics. Finely chop your medium onion and mince your two cloves of garlic. In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the chopped onion and cook untgin extractit begins to soften and turn translucent, which should take about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Now, add the 1 pound of ground beef to the skillet. Break it up with a spoon and cook until it’s browned all the way through. Drain off any excess grease. Season generously with salt and pepper to taste. This is your base for a flavorful Tex-Mex Beef Enchiladas filling.

Building the Flavor Profile

Once the beef is browned and drained, it’s time to infuse it with those classic Tex-Mex flavors. Sprinkle in 1 tablespoon of ground chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of dried oregano. Stir everything together thoroughly, ensuring the spices are evenly distributed throughout the meat mixture. Cook for another minute or two, allowing the spices to toast and release their aromas. This step is crucial for developing a deep, rich flavor for your enchilada filling.

Assembling the Enchiladas

Softening the Tortillas

Before we can roll these beauties, we need to soften the corn tortillas. This prevents them from cracking and makes them pliable for rolling. In a separate skillet, heat 1/2 cup of vegetable oil over medium heat. Working in batches of two or three, carefully fry the corn tortillas for about 15-20 seconds per side. They should be just softened and slightly pliable, not crispy. Use tongs to remove them from the oil and drain them on a paper towel-lined plate. You want them warm and flexible, not brittle. If you prefer a lighter option, you can gently warm them in the microwave or briefly dip them in warm enchilada sauce to soften them.

Creating the Enchilada Sauce Base (Optional but Recommended)

While not strictly necessary if you’re using a good quality store-bought enchilada sauce, making a quick homemade base can elevate your Tex-Mex Beef Enchiladas. In a medium saucepan, melt 3 tablespoons of butter (or use some of the vegetable oil from frying the tortillas) over medium heat. Whisk in 3 tablespoons of flour and cook for about 1 minute, stirring constantly, to create a roux. Gradually whisk in 1 cup of your enchilada sauce, stirring until smooth. Add the remaining 1 cup of enchilada sauce and bring to a simmer. Season with salt and pepper if needed. This thickened sauce helps bind the filling and ensures a moist enchilada.

Filling and Rolling the Tortillas

Now for the fun part – assembling! Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Take a softened tortilla and place a generous portion of your seasoned ground beef mixture onto the center. Sprinkle a little of the shredded cheddar cheese over the beef. Carefully roll the tortilla up into a cylinder. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas angin extractilling, arranging them snugly in the dish.

Baking the Enchiladas

Saucing and Cheesy Topping

Once all your enchiladas are nestled in the baking dish, it’s time to drench them in that luscious enchilada sauce. Pour the remaining 2 cups of enchilada sauce evenly over the rolled tortillas, ensuring each one is well-coated. Don’t be shy with the sauce; it’s what makes enchiladas so wonderfully saucy!

Next, generously sprinkle the remaining 2 cups of shredded cheddar cheese over the top of the enchiladas. Make sure to cover the entire surface for that irresistible cheesy crust we all love.

Baking to Perfection

Cover the baking dish loosely with aluminum foil. Place it in the preheated oven and bake for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The sauce should be hot and fragrant.

Serving Your Tex-Mex Beef Enchiladas

Allow the enchiladas to rest for a few minutes before serving. This helps them set slightly and makes them easier to plate. Serve hot, and don’t forget those optional garnishes! A sprinkle of fresh chopped cilantro, a dollop of cool sour cream, some bright diced tomatoes, and creamy sliced avocados will truly complete your delicious Tex-Mex Beef Enchiladas experience. Enjoy every flavorful bite!

Conclusion:

There you have it! Your guide to creating absolutely delicious Tex-Mex Beef Enchiladas from scratch. We’ve covered everything from the savory seasoned beef filling to the rich, cheesy sauce, and the perfect assembly. These enchiladas are more than just a meal; they’re a comforting, crowd-pleasing experience that brings a taste of authentic Tex-Mex right into your kitchen. Don’t be afraid to dive in and give them a try. The aroma alone will make it worthwhile!

For serving, I love to pair these Tex-Mex Beef Enchiladas with a side of Mexican rice and refried beans. A dollop of sour cream, some chopped fresh cilantro, and a sprinkle of cotija cheese are fantastic finishing touches. For variations, feel free to experiment! You could swap the beef for shredded chicken or ground turkey. If you’re feeling adventurous, add some black beans or corn to the filling for extra texture and flavor. Remember, cooking should be fun and adaptable, so make these your own!

Frequently Asked Questions:

Can I make the sauce ahead of time?

Absolutely! The enchilada sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. This can save you a significant amount of time on the day you plan to assemble and bake your Tex-Mex Beef Enchiladas.

What kind of tortillas are best for enchiladas?

Corn tortillas are traditionally preferred for authentic enchiladas as they hold their shape better when baked and have a slightly more robust flavor. You can lightly fry them in oil for a few seconds per side before filling to prevent them from becoming too mushy. Flour tortillas can also be used, but they will result in a softer enchilada.