Cheesy Beef Enchiladas
Comforting Cheesy Beef Enchiladas filled with seasoned beef and melted cheese, perfect for family dinners and gatherings.
Ingredients
For the Beef Filling
- 1 lb 80/20 ground beef Juicy and rich for delightful flavor
- 1 T kosher salt Divided for optimal seasoning
- 1/2 t black pepper Adds just the right kick
- 1/3 c minced white onion Adding sweetness and texture
- 2 T Texas chili powder For a robust flavor
- 1 t powdered garlic Brings depth and aroma
- 1 t onion powder For additional seasoning
- 1/2 t Mexican oregano Offering earthy notes
- 2 t cumin Integral to authentic flavor
- 1/4 c flour To thicken the chili gravy
- 2 1/2 c beef stock Providing a savory liquid base
- 1 t fresh lemon juice Balancing the flavors
For the Enchiladas
- 12 oz medium cheddar Freshly grated for melty goodness
- 12-16 pieces fresh yellow or white corn tortillas Soft and perfect for rolling
- 1 c oil For frying tortillas until golden and crisp
Instructions
Chili Gravy
- Heat a large skillet over medium heat. Add the ground beef, 1/2 T of kosher salt, and black pepper.
- Sear the beef while breaking it up until it's nicely browned, about 5-7 minutes.
- Add the minced onion and cook for 2 more minutes until soft and fragrant.
- Stir in the chili powder, garlic powder, onion powder, oregano, and cumin. Toast the spices for a minute.
- Reduce the heat and sprinkle in the flour, mixing to combine into a roux.
- Gradually add the beef stock while stirring to avoid lumps. Bring to a boil and then reduce to a simmer, cooking for 15-20 minutes.
- Season with the remaining 1/2 T salt and stir in the lemon juice.
Tortillas
- In another skillet, heat the oil over medium heat. Carefully fry each tortilla for 1-2 seconds per side until lightly golden.
- Drain tortillas on paper towels to remove excess oil.
Assembly
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish.
- Place a generous amount of grated cheddar cheese and a sprinkle of minced onion on each tortilla. Roll tightly and place seam-side down in the dish.
- Pour the chili gravy evenly over the enchiladas.
- Bake for about 20 minutes or until the cheese is bubbly and golden brown.
- Top with additional minced onion and cheese just before baking, if desired.
Notes
Make ahead by preparing the beef filling and chili gravy a day in advance. Variations include using different types of cheese and adding sautéed veggies for a twist.