Ingredients:
– For the filling:
– 1 lb (450 g) ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1 cup shredded cheese (cheddar or a Mexican blend)
– For the sauce:
– 1 can (10 oz or 284 g) enchilada sauce
– 1 can (6 oz or 170 g) tomato paste
– 1/2 cup water
– For assembly:
– 8-10 corn or flour tortillas
– Additional shredded cheese for topping
– Fresh cilantro (optional, for garnish)
Instructions:
1. Prepare the Filling:
– In a skillet over medium heat, add the ground beef and cook until browned. Drain excess fat if necessary.
– Add diced onion and minced garlic, cooking until the onion is soft.
– Stir in cumin, chili powder, salt, and pepper. Remove from heat and mix in 1 cup of shredded cheese.
2. Prepare the Sauce:
– In a separate bowl, combine the enchilada sauce, tomato paste, and water. Mix well.
3. Assemble the Enchiladas:
– Preheat your oven to 350°F (175°C).
– Spread a thin layer of the sauce mixture at the bottom of a baking dish.
– Take a tortilla, add a portion of the beef filling, roll it up, and place it seam-side down in the baking dish.
– Repeat with remaining tortillas and filling. Once all are placed in the dish, pour the remaining sauce over them.
4. Bake:
– Sprinkle additional shredded cheese on top.
– Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
5. Serve:
– Garnish with fresh cilantro if desired. Enjoy your enchiladas hot!
Feel free to adjust the spices or add vegetables according to your taste!
