Oh yes—let’s make those Beef Enchiladas with Extra Cheese mouthwateringly good! Here’s a detailed, step-by-step recipe that will give you cheesy, meaty, and saucy perfection.
Ingredients (for 4–6 servings)
For the Beef Filling:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika (optional but amazing)
- Salt and pepper, to taste
- 1/2 cup canned diced tomatoes (or fresh)
- 1/4 cup beef broth or water
For the Enchilada Sauce:
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp cayenne (optional, for heat)
- 2 cups beef broth
- Salt, to taste
For Assembly:
- 8–10 flour or corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix!)
- Optional toppings: sour cream, chopped cilantro, diced onions, sliced jalapeños
Instructions
1. Make the Beef Filling
- In a large skillet over medium heat, cook the ground beef until browned.
- Add onion and garlic; cook until soft and fragrant.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add tomatoes and beef broth; simmer 5–10 minutes until mixture thickens slightly. Remove from heat.
2. Make the Enchilada Sauce
- In a saucepan, heat oil over medium heat. Stir in flour and cook 1–2 minutes to make a roux.
- Add chili powder, garlic powder, onion powder, cumin, and cayenne; cook another 30 seconds.
- Gradually whisk in beef broth until smooth.
- Simmer for 5–10 minutes until sauce thickens slightly. Season with salt.
3. Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of sauce on the bottom of the dish.
- Warm tortillas slightly to make them pliable.
- Spoon 2–3 tbsp of beef filling onto each tortilla, roll it up, and place seam-side down in the dish.
- Pour the remaining sauce evenly over the rolled tortillas.
- Generously sprinkle extra cheese over the top—don’t be shy!
4. Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes, until cheese is bubbly and slightly golden.
5. Serve
- Garnish with sour cream, cilantro, onions, or jalapeños.
- Serve hot with rice or a simple side salad.
💡 Cheese Tip: For the ultimate gooey factor, mix half the cheese into the beef filling and half on top. That way, you get melty cheese inside and a crispy, cheesy top!
If you want, I can also give you a “supercharged cheesy” version with three types of cheese and a secret creamy layer that makes these enchiladas absolutely irresistible.
Do you want me to do that?
