Tex Mex Enchiladas

A flavorful fiesta is about to unfold on your plate! Introducing Tex Mex Enchiladas, packed with seasoned ground beef, savory spices, and creamy cheese, all wrapped up in tender tortillas. With each bite, experience a delightful blend of Mexican and Texan flavors that will leave you craving for more.

Ready Time

45 mins

Yields

10 servings

Ingredients

1 pound ground beef
1 medium onion, diced
1 can (14.5 oz) diced tomatoes, drained
1 packet (1.25 oz) taco seasoning
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
10-12 corn tortillas
1 can (10 oz) enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1 can (16 oz) black beans, drained and rinsed
1/4 cup chopped fresh scallions, for garnish
Sour cream, for serving
Salsa, for serving

Instructions

Preheat oven to 375°F (190°C). In a large skillet, cook the ground beef over medium-high heat, breaking it up into small pieces as it cooks, until it’s fully browned, about 5-7 minutes.

Add the diced onion to the skillet and cook until softened, about 3-4 minutes.

Stir in the diced tomatoes, taco seasoning, cumin, chili powder, paprika, cayenne pepper, salt, and black pepper. Bring to a simmer and let cook for 2-3 minutes.

In a large bowl, combine the cooked beef mixture, chopped cilantro, and diced scallions.

Stir until well combined. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the enchiladas, lay a tortilla flat and spoon some of the beef mixture onto the center of the tortilla, leaving a small border around the edges. Roll the tortilla up and place seam-side down in a 9×13-inch baking dish.

Repeat with the remaining tortillas and filling.

Pour the enchilada sauce over the rolled tortillas, making sure they’re fully coated. Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the enchiladas.

Cover the dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly browned. Remove from the oven and let it rest for 10-15 minutes before serving.

Serve warm, garnished with chopped scallions, a dollop of sour cream, and a side of salsa.

Notes

Use 90% lean ground beef for less fat and more flavor. Make sure to not overcook the beef, it should be browned but still juicy.

If using 80% lean ground beef, drain excess fat before adding the onion.

You can customize the heat level by adding more or less cayenne pepper. If using canned diced tomatoes with liquid, drain the liquid before adding it to the skillet.

Warm tortillas for 30 seconds on each side to make them more pliable and easier to roll.

Don’t overfill the tortillas, leave a small border around the edges. To prevent tortillas from sticking, make sure they’re not overlapping in the baking dish.

Use a combination of cheddar and Monterey Jack cheese for a balanced flavor.

You can make the beef mixture and assemble the enchiladas a day ahead, refrigerate or freeze until ready to bake. For crispy tortilla tops, broil for an additional 2-3 minutes after removing the foil.