Today I have a classic dish that everyone should have in their box, good old beef enchiladas. This classic dish is made with simple ingredients you should have on hand. My husband always prefers ground beef in his enchiladas so this is a fav. Serve it up with Mexican rice and you are set.
- 1 lb. ground beef
- ½ onion, chopped
- 1 tsp garlic minced
- 1 Tbsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 10 corn tortillas, warmed so they are pliable
- 3 cups enchilada sauce, divided
- 2 cups shredded cheddar cheese
- Sliced black olives, chopped cilantro, and sour cream - optional for garnish
- In a large skillet, cook ground beef and onion together until beef is fully cooked. Mix in garlic, cumin, paprika, chili powder and salt and pepper. Cook just until fragrant.
- Add ½ cup sauce to the meat mixture and combine. Set aside.
- Add 1 cup of sauce on the bottom of a 9 x13 inch baking dish and spread evenly.
- Dip the tortillas into into the sauce in the baking dish coating both sides. Stick the dipped tortillas on a plate.
- Fill each dipped tortilla with ¼ cup of meat mixture and roll tightly. Place the enchilada seam side down on the baking dish. Repeat until all the tortillas are filled.
- Pour the remaining sauce over the enchiladas and top with the cheese.
- Bake at 400 degrees uncovered for 20 minutes until heated through. Remove from the oven and top with olives, fresh chopped cilantro, and sour cream if desired. Serves 4-6.
Adapted from 101 Gourmet Series.