Prep: 20 mins | Cook: 45 mins | Serves: 4-6 depending on appetites
Tickle your taste buds with this amazingly delicious Tex-Mex Beef Enchiladas! Perfect for any time and super impressive to serve to everyone!
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 (links in comments or can use store-bought)
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 Tex-Mex Beef Enchiladas
Step 1: Prepare the Red Hot Enchilada sauce. Cook and set aside. Or if desired, just use a store-bought enchilada sauce.
Step 2: Prepare the oven. Preheat it to 350 degrees.
Step 3: Peel and slice the onion into quarters. Place the slices in a food processor.
Step 4: Slice the peppers in half, remove the stems, seeds, and veins, then add this to the food processor.
Step 5: Add the leaves of the cilantro to the food processor.
Step 6: Process until you get a finely minced consistency.
Step 7: Meanwhile, add the grated Monterey Jack and Mexican blend in a bowl. Set aside.
Step 8: Add cooking oil in a large heavy nonstick skillet over medium-high heat followed by the ground chuck, chilli powder, paprika, salt, and pepper. Frequently stir while cooking until the meat turned grey.
Step 9: Pour the onion mixture from the food processor into the skillet and continue to cook for 2 minutes more.
Step 10: Once done, remove from the heat and set aside.
Step 11: On a paper towel, place around 4 to 6 tortillas, cover with another paper towel, and microwave the tortillas for about 20 seconds. To avoid the tortillas getting cold, do this in 2 to 3 batches.
Step 12: Transfer the tortillas on a cutting board or large piece of waxed paper.
Step 13: Spoon the meat mixture to the centre of one tortilla, sprinkle with a bit of grated cheese, roll, and place in a lightly grease 9 x 13-inch baking dish seams down.
Step 14: Do this for the remaining tortillas and meat mixture. Don’t mind if the tortillas scrunch together because they will cook.
Step 15: Pour the sauce on top of the whole dish and sprinkle the rest of the cheese over it. Or add extra cheese if you’d like.
Step 16: Bake in the preheated oven for about 25 to 30 minutes or until the cheese becomes bubbly and crusty.
Step 17: Once done, remove from the oven and serve with salsa, charro, or fried beans, or for an authentic Tex-Mex platter, serve with Spanish rice. 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 (links in comments or can use store-bought)
- 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: Prepare the Red Hot Enchilada sauce. Cook and set aside. Or if desired, just use a store-bought enchilada sauce.
Step 2: Prepare the oven. Preheat it to 350 degrees.
Step 3: Peel and slice the onion into quarters. Place the slices in a food processor.
Step 4: Slice the peppers in half, remove the stems, seeds, and veins, then add this to the food processor.
Step 5: Add the leaves of the cilantro to the food processor.
Step 6: Process until you get a finely minced consistency.
Step 7: Meanwhile, add the grated Monterey Jack and Mexican blend in a bowl. Set aside.
Step 8: Add cooking oil in a large heavy nonstick skillet over medium-high heat followed by the ground chuck, chilli powder, paprika, salt, and pepper. Frequently stir while cooking until the meat turned grey.
Step 9: Pour the onion mixture from the food processor into the skillet and continue to cook for 2 minutes more.
Step 10: Once done, remove from the heat and set aside.
Step 11: On a paper towel, place around 4 to 6 tortillas, cover with another paper towel, and microwave the tortillas for about 20 seconds. To avoid the tortillas getting cold, do this in 2 to 3 batches.
Step 12: Transfer the tortillas on a cutting board or large piece of waxed paper.
Step 13: Spoon the meat mixture to the centre of one tortilla, sprinkle with a bit of grated cheese, roll, and place in a lightly grease 9 x 13-inch baking dish seams down.
Step 14: Do this for the remaining tortillas and meat mixture. Don't mind if the tortillas scrunch together because they will cook.
Step 15: Pour the sauce on top of the whole dish and sprinkle the rest of the cheese over it. Or add extra cheese if you'd like.
Step 16: Bake in the preheated oven for about 25 to 30 minutes or until the cheese becomes bubbly and crusty.
Step 17: Once done, remove from the oven and serve with salsa, charro, or fried beans, or for an authentic Tex-Mex platter, serve with Spanish rice. Enjoy!
