Prep time: 20 mins | Cook time: 45 mins | Serves: 4-6 depending on appetites
Get your taste buds excited with these mouthwatering Tex-Mex beef Enchiladas that are incredibly easy to make. Impressive to serve and super delicious!
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 sea salt
1 teaspoon ground black pepper
12 or more 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) or store-bought
How to make Tex-Mex Beef Enchiladas
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Peel and divide the onion into quarters. Slice the peppers in half, remove the stems, seeds, and veins. Remove the stems of the cilantro (we only need the leaves). Place the prepared ingredients in a food processor and pulse until finely minced.
Step 3: In a bowl, toss the cheeses and set them aside.
Step 4: On medium-high heat, heat a large non-stick skillet. Add the cooking oil followed by the ground chuck, chilli powder, paprika, salt, and pepper. Cook until the meat is grey, stirring often.
Step 5: To the pan, pour the minced onions, peppers, and cilantro from the food processor and continue to cook for another 2 minutes. Then, take away from heat and set aside.
Step 6: Ready a 9 x 13-inch baking dish. Lightly grease and set aside.
Step 7: 4 to 6 pieces at a time, place the tortillas on a paper towel. Cover the tortillas with another paper towel. To soften, microwave for at least 20 seconds. To prevent the tortillas from getting cold, heat the tortillas in 2 to 3 batches.
Step 8: Place the tortillas on a cutting board or large piece of waxed paper.
Step 9: In a piece of tortilla, spoon the mixture down the middle and sprinkle with a little grated cheese. Roll up and transfer in the prepared baking dish seams down. Repeat until all the tortillas and meat are used.
Step 10: Over the entire dish, pour the enchilada sauce and sprinkle with the rest of the cheese. If desired, you can add more cheese.
Step 11: Bake in the preheated oven for about 25 to 30 minutes until the cheese is bubbly and crusty.
Step 12: When done, remove from the oven and enjoy the enchiladas with salsa, charro, or refried beans. And for an authentic Tex-Mex platter, serve with Spanish rice.
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 sea salt
- 1 teaspoon ground black pepper
- 12 or more 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) or store-bought
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Peel and divide the onion into quarters. Slice the peppers in half, remove the stems, seeds, and veins. Remove the stems of the cilantro (we only need the leaves). Place the prepared ingredients in a food processor and pulse until finely minced.
Step 3: In a bowl, toss the cheeses and set them aside.
Step 4: On medium-high heat, heat a large non-stick skillet. Add the cooking oil followed by the ground chuck, chilli powder, paprika, salt, and pepper. Cook until the meat is grey, stirring often.
Step 5: To the pan, pour the minced onions, peppers, and cilantro from the food processor and continue to cook for another 2 minutes. Then, take away from heat and set aside.
Step 6: Ready a 9 x 13-inch baking dish. Lightly grease and set aside.
Step 7: 4 to 6 pieces at a time, place the tortillas on a paper towel. Cover the tortillas with another paper towel. To soften, microwave for at least 20 seconds. To prevent the tortillas from getting cold, heat the tortillas in 2 to 3 batches.
Step 8: Place the tortillas on a cutting board or large piece of waxed paper.
Step 9: In a piece of tortilla, spoon the mixture down the middle and sprinkle with a little grated cheese. Roll up and transfer in the prepared baking dish seams down. Repeat until all the tortillas and meat are used.
Step 10: Over the entire dish, pour the enchilada sauce and sprinkle with the rest of the cheese. If desired, you can add more cheese.
Step 11: Bake in the preheated oven for about 25 to 30 minutes until the cheese is bubbly and crusty.
Step 12: When done, remove from the oven and enjoy the enchiladas with salsa, charro, or refried beans. And for an authentic Tex-Mex platter, serve with Spanish rice.
