Prep: 20 mins | Cook: 45 mins | Serves: 4-6 depending on appetites
This impressive and easy Tex-Mex Beef Enchiladas dish is a no-fuss and is easily doubled. A delicious addition to taco Tuesday and a perfect extension to your weekly dinner menu.
Ingredients
2-3 pounds coarse ground chuck
2 tablespoons cooking oil
1 medium white onion
2-3 medium jalapeno or serrano peppers
1/3 bunch fresh cilantro
1 tablespoon chilli powder
1 tablespoon smoked paprika
1 teaspoon of sea salt
1 teaspoon ground black pepper
12+ homemade corn or flour tortillas
1 cup grated Monterey jack cheese
1 cup grated Mexican blend cheese
2-3 cups enchilada sauce RED HOT ENCHILADA SAUCE (SALLYE)
How to make Super Easy Tex-Mex Beef Enchiladas
Step 1: Ready the Red Hot Enchilada sauce. Cook and set aside. Or use a store-bought enchilada sauce if desired.
Step 2: Prepare the oven. Preheat it to 350 degrees.
Step 3: Place the peeled and quartered onion in the food processor plus the peppers (cut in half, stems, seeds, and veins removed).
Step 4: Add only the leaves of the cilantro (stems removed) to the food processor.
Step 5: Process until finely minced.
Step 6: In a bowl, combine Monterey Jack cheese and Mexican blend cheese. Set aside.
Step 7: Heat cooking oil in a large heavy non-stick skillet over medium-high heat. Once the oil is hot, add the ground chuck, chilli powder, paprika, salt, and pepper. Cook until the meat turned grey, stirring constantly.
Step 8: Transfer the onions, peppers, and cilantro mixture from the food processor to the skillet and continue to cook for another 2 minutes. When done, remove the skillet from the heat and set aside.
Step 9: On a paper towel, place about 4 to 6 tortillas. Cover them with another paper towel, place them in the microwave, and soften for 20 seconds. Do this in 2 to 3 batches so the tortilla will not get cold while you are at it.
Step 10: Place the warmed tortilla on a cutting board or large piece of waxed paper.
Step 11: On one tortilla, spoon the mixture to the middle, sprinkle with a bit of grated cheese, and roll-up. Place the rolled tortilla in a baking dish seam down. Do this for the rest of the meat mixture and tortillas.
Step 12: Over the whole dish, pour the enchilada sauce, and sprinkle with the rest of the cheese. Or add extra cheese if desired.
Step 13: Bake in the preheated oven for about 25 to 30 minutes or until the cheese is bubbly and crusty.
Step 14: Remove from the oven once done. Serve with salsa, charro, refried beans, or Spinach rice if you’d like an authentic Tex-Mex platter. Enjoy!
Ingredients
- 2-3 pounds coarse ground chuck
- 2 tablespoons cooking oil
- 1 medium white onion
- 2-3 medium jalapeno or serrano peppers
- 1/3 bunch fresh cilantro
- 1 tablespoon chilli powder
- 1 tablespoon smoked paprika
- 1 teaspoon of sea salt
- 1 teaspoon ground black pepper
- 12+ homemade corn or flour tortillas
- 1 cup grated Monterey jack cheese
- 1 cup grated Mexican blend cheese
- 2-3 cups enchilada sauce RED HOT ENCHILADA SAUCE (SALLYE)
Instructions
Step 1: Ready the Red Hot Enchilada sauce. Cook and set aside. Or use a store-bought enchilada sauce if desired.
Step 2: Prepare the oven. Preheat it to 350 degrees.
Step 3: Place the peeled and quartered onion in the food processor plus the peppers (cut in half, stems, seeds, and veins removed).
Step 4: Add only the leaves of the cilantro (stems removed) to the food processor.
Step 5: Process until finely minced.
Step 6: In a bowl, combine Monterey Jack cheese and Mexican blend cheese. Set aside.
Step 7: Heat cooking oil in a large heavy non-stick skillet over medium-high heat. Once the oil is hot, add the ground chuck, chilli powder, paprika, salt, and pepper. Cook until the meat turned grey, stirring constantly.
Step 8: Transfer the onions, peppers, and cilantro mixture from the food processor to the skillet and continue to cook for another 2 minutes. When done, remove the skillet from the heat and set aside.
Step 9: On a paper towel, place about 4 to 6 tortillas. Cover them with another paper towel, place them in the microwave, and soften for 20 seconds. Do this in 2 to 3 batches so the tortilla will not get cold while you are at it.
Step 10: Place the warmed tortilla on a cutting board or large piece of waxed paper.
Step 11: On one tortilla, spoon the mixture to the middle, sprinkle with a bit of grated cheese, and roll-up. Place the rolled tortilla in a baking dish seam down. Do this for the rest of the meat mixture and tortillas.
Step 12: Over the whole dish, pour the enchilada sauce, and sprinkle with the rest of the cheese. Or add extra cheese if desired.
Step 13: Bake in the preheated oven for about 25 to 30 minutes or until the cheese is bubbly and crusty.
Step 14: Remove from the oven once done. Serve with salsa, charro, refried beans, or Spinach rice if you'd like an authentic Tex-Mex platter. Enjoy!
