Mexican Beef Enchiladas
Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
1 (10 oz) can enchilada sauce (or homemade)
8 flour or corn tortillas
2 cups shredded Mexican cheese blend (or cheddar)
1/2 cup sour cream (optional, for serving)
Chopped cilantro (optional, for garnish)
Directions:
Cook the beef: In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary. Add the diced onion and garlic, and cook for 2-3 minutes until softened.
Season the beef: Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes, allowing the flavors to meld.
Prepare the tortillas: Lightly warm the tortillas in a skillet or microwave to make them more pliable for rolling.
Assemble the enchiladas: Preheat the oven to 350°F (175°C). Spread 1/4 cup of enchilada sauce in the bottom of a baking dish. Take each tortilla, fill with a couple of tablespoons of the beef mixture, sprinkle with some shredded cheese, and roll tightly. Place seam-side down in the dish. Repeat with remaining tortillas.
Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the enchiladas, and top with the remaining shredded cheese.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Serve: Garnish with sour cream and chopped cilantro, if desired. Enjoy!
These cheesy, beefy enchiladas are perfect for a delicious and comforting meal!
