Description
Ground beef enchiladas filled with beef seasoned with cumin, paprika and coriander, plus cheese and red enchilada sauce, then baked until bubbly.
Ingredients
Scale
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 pound 93% lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- ½ cup beef broth
- 2 cups red enchilada sauce, divided
- 8 (8-inch) flour tortillas
- 2 cups shredded Mexican cheese blend, divided
For Serving, optional:
- Sour cream
- Guacamole
- Fresh cilantro
- Diced tomatoes
- Shredded lettuce
- Sliced avocado
Instructions
- Preheat the oven: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Cook the onion: Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the garlic: Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Brown the beef: Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces with a wooden spoon or spatula, until browned and cooked through. Drain excess grease if necessary.
- Season the beef: Add the cumin, paprika, coriander, salt, and black pepper. Stir and cook for about 1 minute.
- Finish the filling: Stir in the tomato paste and cook for 1 to 2 minutes. Add the beef broth and stir well. Simmer for about 4 to 5 minutes, until the liquid has reduced and the beef mixture has thickened. Remove from the heat.
- Prepare the baking dish: Spread about ½ cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
- Fill the tortillas: Divide the beef mixture evenly among the 8 tortillas, placing the filling down the center of each. Top each with a small amount of cheese, reserving about 1 cup of cheese for the top.
- Roll the enchiladas: Roll each tortilla tightly around the filling and arrange seam-side down in the baking dish.
- Add the sauce and cheese: Pour the remaining 1½ cups enchilada sauce evenly over the enchiladas. Sprinkle the reserved cheese over the top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 10 minutes, or until the sauce is bubbling and the cheese is melted.
- Rest and serve: Let the enchiladas rest for 5 minutes. Add your favorite toppings and serve warm.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking, Stovetop
- Cuisine: Mexican
