- 1 lb ground beef
- 8 tortillas
- 2-3 cups red enchilada sauce
- 2 cups shredded cheese
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Step 1 – Cook the Beef FillingHeat a large skillet over medium heat. Add ground beef and diced onion, then cook for 8–10 minutes, breaking the beef into crumbles. Drain excess grease. Stir in garlic, spices, and optional beans or corn. Cook for another 1–2 minutes until fragrant. Taste and adjust salt if needed. Step 2 – Prep the Baking DishSpread a thin layer of enchilada sauce over the bottom of a 9x13-inch baking dish. This keeps the tortillas from sticking and adds moisture. Step 3 – Fill and RollWarm the tortillas slightly. Add a scoop of beef filling and a sprinkle of cheese to each tortilla. Roll tightly and place seam-side down in the baking dish. Avoid overfilling so the enchiladas don’t split. Step 4 – Add Sauce and CheesePour the remaining enchilada sauce evenly over the rolled tortillas. Top generously with shredded cheese. Leave a few edges exposed if you want crispy corners. Step 5 – Bake and RestBake at 375°F for 20–25 minutes, until the sauce is bubbling, the cheese is melted, and the edges are lightly golden. Let rest for 5 minutes before serving so the enchiladas hold together.
