Beef Enchiladas

Ingredients

• 1 1/2 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 2 1/2 cups red enchilada sauce, divided
• 12 corn tortillas
• 2 cups shredded cheddar or Mexican-blend cheese, divided
• 1 tbsp neutral oil, plus more for softening tortillas if needed
• 2 tbsp chopped cilantro
• Sour cream, diced onion, and sliced jalapeños, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish. Spread about 1/2 cup of enchilada sauce across the bottom so the tortillas stay moist and do not stick during baking.
2. Step 2.Heat a large skillet over medium-high heat, add the ground beef, and cook until browned. Break the meat into small crumbles while it cooks, then drain off excess fat so the filling is rich but not greasy.
3. Step 3.Add the diced onion and cook for 4 to 5 minutes until softened, then add the garlic, cumin, chili powder, and salt. Stir for about 1 minute so the spices coat the beef and become fragrant.
4. Step 4.Stir 1/2 cup of enchilada sauce into the beef and simmer for 2 minutes, then remove the skillet from the heat. Fold in 1/2 cup of shredded cheese and let the filling cool slightly before rolling.
5. Step 5.Warm the corn tortillas until flexible, either in a lightly oiled skillet or wrapped in a damp towel in the microwave. Work in small batches so each tortilla stays pliable enough to roll without cracking.
6. Step 6.Spoon a modest line of beef filling down the center of each tortilla and roll it snugly without overstuffing. Arrange the enchiladas seam-side down in the prepared baking dish in a single tight row.
7. Step 7.Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure the exposed edges receive some sauce. Sprinkle the remaining cheese across the top from edge to edge for an even baked finish.
8. Step 8.Cover the dish loosely with foil and bake for 20 minutes, then remove the foil and bake for another 8 to 10 minutes. The sauce should bubble around the edges and the cheese should be fully melted.
9. Step 9.Let the enchiladas rest for 8 minutes before serving so the filling settles and the tortillas are easier to lift intact. Sprinkle with chopped cilantro after baking rather than before so it stays bright and fresh.
10. Step 10.Serve with sour cream, diced onion, jalapeños, Mexican rice, or beans as desired. Refrigerate any leftovers once cooled, and reheat covered so the tortillas remain tender instead of drying out.