Beef Enchiladas with Extra Cheese
Ingredients
For the Beef Filling:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, finely chopped (red or green)
- 1 cup canned diced tomatoes
- 1 can (8 oz) tomato sauce
- 1/2 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese (for filling)
For the Enchiladas:
- 10-12 corn tortillas
- 2 cups shredded cheddar cheese (for topping)
- 1 cup shredded Monterey Jack cheese (for topping)
For the Enchilada Sauce:
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
- 1 cup tomato sauce
Instructions
Preparing the Beef Filling:
- Cook the Beef: In a large skillet over medium heat, cook the ground beef, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain excess fat if needed.
- Sauté Vegetables: Add the chopped onion, garlic, and bell pepper to the skillet with the beef. Sauté until the vegetables are tender and the onion is translucent, about 4-5 minutes.
- Add Tomatoes and Seasonings: Stir in the canned diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, oregano, salt, and black pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld together. Stir in 1 cup of shredded cheddar cheese until melted and well combined.
- Prepare Tortillas: While the filling is simmering, warm the corn tortillas in a dry skillet or wrap them in a damp paper towel and microwave for 30-40 seconds until pliable.
Making the Enchilada Sauce:
- Create the Roux: In a medium saucepan, heat the vegetable oil over medium heat. Stir in the flour and cook for 1 minute, creating a roux.
- Add Spices: Add the chili powder, garlic powder, onion powder, cumin, paprika, salt, and black pepper to the roux. Stir for about 30 seconds until fragrant.
- Add Liquids: Gradually whisk in the beef broth and tomato sauce. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened. Remove from heat.
Assembling the Enchiladas:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Fill Tortillas: Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish. Take each tortilla and spoon about 2-3 tablespoons of the beef mixture down the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle a generous amount of cheddar cheese and Monterey Jack cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
- Rest and Serve: Allow the enchiladas to rest for about 5 minutes before serving. This helps the flavors to settle and makes serving easier.
Optional Garnishes:
- Sour cream
- Chopped fresh cilantro
- Sliced green onions
- Diced avocado
- Sliced jalapeños
Enjoy!
These beef enchiladas with extra cheese on top are sure to be a hit at your next family dinner or gathering. The combination of seasoned beef, rich enchilada sauce, and plenty of melted cheese creates a hearty and satisfying dish that’s perfect for any occasion.
Feel free to adjust the level of spice or cheese to suit your taste!