Beef Enchiladas
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Tortillas wrapped around cumin-seasoned ground beef and cheddar soak up red enchilada sauce in the oven until soft, while the cheese on top melts and bubbles.
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Cold tortillas crack when rolled, and a quick warming makes them pliable.
Ingredients
Instructions
- 1
Preheat the oven to 190C.
Warm the 8 corn tortillas briefly in a dry pan or microwave until pliable, so they roll without cracking when filled.
- 2
Spread a thin layer of enchilada sauce over the bottom of the baking dish.
Use just enough to cover the surface, which keeps the underside of the rolls moist and prevents sticking.
- 3
Heat 1 tablespoon olive oil in a pan over medium heat.
Add 100g finely diced onion and cook for about 4 minutes, stirring often, until it turns translucent without browning too hard.
- 4
Add 400g ground beef and cook for 7 to 8 minutes, breaking up the clumps.
When no pink remains and the moisture has reduced, mix in 1 teaspoon cumin.
- 5
Divide the beef filling among the warmed tortillas and add half of the cheddar cheese.
Roll each one firmly, then place them close together in the dish with the seam facing down.
- 6
Cover evenly with the remaining sauce and cheddar and bake for 20 to 25 minutes.
When the edges bubble and the cheese has melted, rest for 5 minutes before serving.
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