Here’s a flavorful recipe for Beef Enchiladas with Extra Cheese on Top that will become a favorite at your dinner table.
Ingredients:
- For the Enchiladas:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water or beef broth
- 1 cup canned black beans, drained and rinsed (optional)
- 2 cups shredded cheddar cheese (or a Mexican cheese blend), divided
- 8 large flour or corn tortillas
- 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 ground cumin
- 1/4 tsp smoked paprika
- 2 cups chicken or beef broth
- 1/2 cup tomato sauce
- Salt and pepper, to taste
- For Topping:
- 1 cup shredded cheddar or Mexican cheese blend (for extra cheese on top)
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños (optional)
Instructions:
- Prepare the Enchilada Sauce:
- In a medium saucepan, heat vegetable oil over medium heat. Add flour and whisk continuously to make a roux. Cook for 1-2 minutes until lightly golden.
- Stir in the chili powder, garlic powder, onion powder, cumin, and smoked paprika. Cook for another 30 seconds to bloom the spices.
- Gradually add the broth, whisking constantly to avoid lumps. Stir in the tomato sauce, then season with salt and pepper to taste. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
- Cook the Beef Filling:
- In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spatula. Drain any excess fat.
- Add the chopped onion and garlic to the skillet. Sauté for 3-4 minutes until the onion softens.
- Stir in the cumin, chili powder, smoked paprika, ground coriander, salt, and pepper. Add the water or beef broth and cook for another 2-3 minutes until the mixture is well combined and the liquid has reduced slightly.
- If using, fold in the black beans and 1 cup of shredded cheese. Mix until the cheese is melted and evenly distributed. Remove from heat.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Pour a thin layer of enchilada sauce into the bottom of the baking dish.
- Lay out each tortilla, fill the center with about 1/4 cup of the beef mixture, and roll them tightly. Place the rolled tortillas seam-side down in the prepared dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the extra shredded cheese.
- Bake and Serve:
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese on top is bubbly and golden.
- Garnish with fresh cilantro, a dollop of sour cream, and sliced jalapeños if desired. Serve hot and enjoy!
Tips:
- For a creamier texture, mix in a bit of sour cream with the beef filling before rolling.
- Customize with toppings like avocado slices, diced tomatoes, or olives.
These beef enchiladas are rich, savory, and packed with melted cheese, making them the ultimate comfort food.
