Beef Enchiladas

Tender seasoned ground beef and sautéed onion fill soft corn tortillas, which are covered in bold red enchilada sauce and cheddar cheese before baking until bubbling and golden.

Prep: 20 min · Cook: 30 min · Yield: 6 · Method: Oven

Ingredients

• 1.25 pounds ground beef
• 1 medium yellow onion
• 3 cloves garlic
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 12 6-inch tortillas corn tortillas
• 2 15-ounce cans red enchilada sauce
• 2 cups sharp cheddar cheese
• 1 tablespoon vegetable oil

Cooking instructions

1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish and spread 1 cup of enchilada sauce over the bottom. (about 5 min) — 375°F
2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. (about 5 min) — Medium-high heat
3. Add the ground beef, chili powder, cumin, and salt. Cook, breaking the beef into small pieces, until browned and no longer pink; the beef should reach 160°F. Drain excess fat if needed. (about 8 min) — Medium-high heat
4. Warm the tortillas in a dry skillet or microwave until pliable. Spoon about 1/3 cup of beef filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish. (about 7 min) — Warm
5. Pour the remaining enchilada sauce evenly over the tortillas and sprinkle with the cheddar cheese. (about 2 min) — Room temperature
6. Cover with foil and bake for 15 minutes. Remove the foil and bake 8 to 10 minutes more, until the sauce is bubbling and the cheese is melted and lightly browned. (about 25 min) — 375°F
7. Rest the enchiladas for 5 minutes before serving. (about 5 min) — Room temperature