Cheesy Beef Enchiladas
A delightful burst of flavor with tender corn tortillas, seasoned ground beef, and rich, cheesy goodness all smothered in zesty chili gravy.
Ingredients
Meat and Seasoning
- 1 lb 80/20 ground beef (or chili grind if available)
- 1 tablespoon kosher salt, divided
- ½ teaspoon black pepper
- 1/3 cup minced white onion (plus ½ cup for topping)
- 2 tablespoons Texas chili powder
- 1 teaspoon powdered garlic
- 1 teaspoon onion powder
- ½ teaspoon Mexican oregano
- 2 teaspoons cumin
- ¼ cup flour
- 2 ½ cups beef stock
- 1 teaspoon fresh lemon juice
Cheese and Tortillas
- 12 oz medium cheddar, freshly grated
- 12-16 pieces fresh yellow or white corn tortillas
Frying Oil
- 1 cup oil for frying
Instructions
Chili Gravy
- Heat a skillet over medium heat and add the ground beef, ½ tablespoon kosher salt, and black pepper.
- Cook the meat, breaking it up until browned, about 5 minutes.
- Add 1/3 cup minced onion, cooking for another couple of minutes until softened.
- Stir in chili powder, garlic powder, onion powder, oregano, and cumin to coat the meat.
- Reduce heat, sprinkle in the flour, and stir to create a roux.
- Gradually add the beef stock, bringing to a boil before reducing to a simmer for 15-20 minutes.
- Season with the remaining ½ teaspoon of salt and add fresh lemon juice.
Tortillas
- Heat oil in a separate skillet and lightly fry each tortilla for 1-2 seconds per side.
- Drain fried tortillas on paper towels.
Assembly
- Preheat oven to 400°F and grease a 9x13 inch baking dish.
- On each tortilla, place cheddar and minced onion, roll tightly, and place seam side down in the dish.
- Cover enchiladas with chili gravy and bake for about 20 minutes.
- Optional: Sprinkle with extra onion and cheese during the last 5 minutes.
Notes
Consider adding black beans or corn into the beef mixture for extra flavor and texture. You can also use different cheeses for a spicy twist and bake the tortillas to avoid frying.