Recipe for Beef Enchiladas – cheesy, spicy and delicious

½ teaspoon (2.4 ml) oil
1/4 Onion (red or yellow), chopped
1/2 teaspoon garlic powder
450g lean ground beef
1/4 teaspoon Crushed Chili flakes
1/2 teaspoon garlic powder
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Salt, or to taste
60ml Salsa or spicy pasta sauce (read notes)
1 package flour soft tortillas (medium size) / you can use smaller or larger ones, or any other flavor/color
3 cups shredded Cheese, Cheddar + Monterey Jack/ or Mexican Cheese mix (usually, 2 cups in one bag of shredded cheese)

For topping:
Sour Cream
Green onions or Cilantro or both

How to
Heat oven to 375°F/190°C

In a skillet, add 1/2 teaspoon of oil, chopped onions and saute for a couple of minutes, add garlic powder and crushed chili peppers.

Add ground beef and cook over medium-high heat for about 7 minutes, stirring occasionally until thoroughly cooked; drain if here is a lot of grease from the beef. Season with salt, mix and transfer it to the heat resistant mixing bowl.

Heat sauce in the same skillet. It will pick-up the flavour of the ground beef, onions and garlic. Let it bubble up on medium high heat for a couple of minutes.

Add 1 to 2 ladle of sauce to the bottom of the 13×9-inch (3-quart) baking dish or pan.

Spread 1-2 tablespoons of the sauce evenly on tortilla, add shredded cheeses, then beef mixture down the centre of each tortilla.

Wrap tortillas tightly around filling, placing seam side down in baking dish.

Top with remaining sauce. Sprinkle with remaining cheese.

Bake enchiladas for about 20 to 25 minutes or until bubbly. The cheese needs to be completely melted. Let stand for 5 minutes before serving;
Serve the baked enchiladas with sour cream, chopped scallions and/or cilantro.

If you like it more saucy, add more sauce, and same goes for cheese. This is the basic recipe.

You can add chilies, peppers or any other filling like mushrooms to the meat mixture.

I used 8in/20cm tortillas.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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