An excellent choice! Beef Enchiladas with Melted Cheese are the ultimate comfort food—warm, saucy, cheesy, and deeply satisfying. Here’s a classic, foolproof recipe for a hearty family dinner or a crowd-pleasing feast.
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Classic Beef Enchiladas with Melted Cheese
Tender, seasoned beef rolled in soft tortillas, smothered in a rich red enchilada sauce, and blanketed with a glorious layer of melted cheese.
Prep Time: 25 mins | Cook Time: 35 mins | Serves: 6 (2 enchiladas per person)
Ingredients:
For the Filling:
· 1 ½ lbs (680g) lean ground beef (85/15 or 90/10 works well)
· 1 medium yellow onion, finely diced
· 3 cloves garlic, minced
· 1 tbsp chili powder
· 2 tsp ground cumin
· 1 tsp dried oregano
· ½ tsp smoked paprika (optional for depth)
· Salt and black pepper to taste
· ½ cup beef broth or water
For the Assembly:
· 12 corn tortillas (or flour tortillas, if you prefer)
· 3 cups (about 12 oz) shredded cheese (use a blend: Monterey Jack for meltiness, sharp cheddar for flavor)
· 1 (28 oz) can red enchilada sauce (or 3-4 cups homemade)
· Cooking spray or oil for tortillas
For Toppings (Optional):
· Chopped fresh cilantro
· Diced white onion
· Sour cream
· Sliced jalapeños
· Diced avocado or guacamole
Instructions:
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread about ½ cup of enchilada sauce evenly over the bottom.
2. Cook the Filling:
· In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is soft (about 8-10 minutes). Drain excess fat if needed.
· Add the minced garlic, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
· Pour in the beef broth and simmer for 3-5 minutes, allowing the flavors to meld and the liquid to mostly absorb. Remove from heat. Taste and adjust seasoning.
3. Warm the Tortillas (Crucial Step!):
· To prevent cracking, briefly heat each corn tortilla. You can:
· Quick Fry: Lightly fry in a little oil for 10-15 seconds per side until pliable.
· Steam: Wrap a stack in a damp paper towel and microwave for 45-60 seconds.
· Dry Heat: Heat directly over a gas flame or in a dry skillet for a few seconds each side.
4. Assemble the Enchiladas:
· Place a warm tortilla on a work surface. Spoon about ⅓ cup of the beef filling down the center. Sprinkle with a small handful of cheese (reserving about 1 ½ cups for the top).
· Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas, packing them snugly in the dish.
5. Sauce & Cheese:
· Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure the edges are covered to prevent drying out.
· Sprinkle the reserved cheese generously over the top, covering all the enchiladas.
6. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to brown at the edges.
7. Rest & Serve: Let the enchiladas rest for 5-10 minutes after baking—this allows them to set for easier serving. Top with your favorite garnishes and serve hot.
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Pro Tips & Variations:
· Avoid Soggy Enchiladas: Don’t over-sauce the filling itself. The sauce should primarily be on the outside. Warming the tortillas is non-negotiable for pliability.
· Cheese Matters: A blend of cheeses melts better and has more complex flavor than pre-shredded “taco blend.” Freshly grate your own for the best texture.
· Make Ahead: Assemble the enchiladas completely (through step 5), cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if starting cold.
· Variations:
· Chicken Enchiladas: Use 3 cups of shredded cooked chicken mixed with ½ cup of sauce instead of beef.
· Cheese Enchiladas: For a vegetarian version, fill simply with a mixture of 4 cups of shredded cheese and 1 cup of diced onion.
· Green Chile Enchiladas: Substitute green enchilada sauce for red and add a 4 oz can of diced green chiles to the beef filling.
Serve with: Mexican rice, refried beans, and a crisp salad for a complete, unforgettable meal.
Enjoy the gooey, cheesy goodness!