Ground Beef Enchiladas

Name: Ground Beef Enchiladas
Prep time: 10 min
Cook time: 20 min
Yield: 4 to 6 servings
Cuisine: Tex-Mex Menu
Ingredients: Corn Tortillas — 12; Beef Broth — 475 ml; Tomato Paste — 2 tbsp; Chili Powder — 2 tbsp; Paprika — 1 tsp; Cayenne Pepper — ½ tsp; Onion — 1; Garlic — 2 cloves; Ground Beef — 450 g; Cumin — 1 tsp; Oregano — 1 tsp; Salt — To taste; Black Pepper — To taste; Flour — 2 tbsp; Cheddar Cheese — 250 g

These Tex-Mex beef enchiladas feature tender ground beef simmered in a rich, spiced chili gravy and wrapped in lightly fried tortillas. Topped with a generous layer of melted cheese, this fast and easy recipe balances deep, savoury flavours with a touch of crunch from fresh onions. It is a soul-warming, family-friendly dish that captures the authentic spirit of Tex-Mex cuisine in under 30 minutes.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 20 minutes

Servings: 4 to 6

Notes:

Use an 80% lean and 20% fat ground beef ratio for the most flavourful filling, as the rendered fat creates the perfect base for your chili gravy.

Lightly frying the tortillas for just five seconds until they blister is a crucial step; it prevents them from becoming soggy and ensures they hold their structure when rolled with the beef filling.

The chili gravy is highly customisable regarding heat; feel free to increase the amount of cayenne pepper if you prefer a spicier sauce, or keep it milder for a family-friendly version.

Allow the sauce to simmer for 10 minutes after adding the beef broth, which ensures the flour is fully incorporated and the sauce thickens into a glossy, cohesive gravy.

For added texture and flavour, include a sprinkle of finely chopped raw onion inside each tortilla before rolling, which provides a fresh, crunchy contrast to the rich, cheesy filling.

Prepare Tortillas
Lightly fry each tortilla in a pan with a small amount of oil for about 5 seconds until they just begin to blister, then remove and set aside.

Create Chili Gravy
In a bowl, dissolve tomato paste into beef broth, whisking in chili powder, paprika, and cayenne pepper until smooth.

Cook Filling
Sauté onions in a pan, add garlic, then brown the ground beef with cumin, oregano, salt, and pepper, cooking until fully browned and flavourful.

Make Sauce
Move the beef to the side of the pan, whisk flour into the rendered fat to form a roux, slowly pour in the prepared beef broth mixture, and simmer for 10 minutes until thickened.

Assemble and Bake
Spread half the sauce in a baking dish, fill each tortilla with beef, cheese, and optional onion, roll them up, place in the dish, cover with the remaining sauce and cheese, and bake at 180 C for 10 minutes.

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Ingredients

Tortillas

Corn Tortillas

Beef Filling and Sauce

Beef Broth	475 ml
Tomato Paste	2 tbsp
Chili Powder	2 tbsp
Paprika	1 tsp
Cayenne Pepper	½ tsp
Onion	1
Garlic	2 cloves
Ground Beef	450 g
Cumin	1 tsp
Oregano	1 tsp
Salt	To taste
Black Pepper	To taste
Flour	2 tbsp
Cheddar Cheese	250 g