food

Cheesy Beef Enchiladas

There is no better way to get beefy, cheesy goodness than with this enchilada topped with fresh avocados, cilantro, and jalapenos.

food

Cheesy Beef Enchiladas

There is no better way to get beefy, cheesy goodness than with this enchilada topped with fresh avocados, cilantro, and jalapenos.

Ingredients

  • 1 pound ground beef
  • 1 cup onion, chopped fine
  • 1 jalapeño, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 cup black beans, drained and rinsed
  • 12 corn tortillas
  • 4 cups Mexican shredded cheese
  • Enchilada sauce (recipe follows)
  • Sliced jalapeños, for garnish
  • Sour cream, for serving
  • Sliced avocado, for serving
  • Chopped cilantro, for serving

Steps

  1. Preheat oven to 375°F.
  2. In a large skillet, cook ground beef until starting to brown.
  3. Add in chopped onion, jalapeño, garlic, salt, pepper, smoked paprika and cumin and cook until tender.
  4. Remove from heat, stir in black beans and set aside.
  5. Pour enough enchilada sauce to cover the bottom of a 9x13 baking dish and set aside.
  6. To prepare enchiladas, dip tortillas, one at a time, in prepared sauce, place on a plate and fill with some of the meat mixture followed by a sprinkling of cheese.
  7. Roll tortilla, placing seam side down in prepared baking dish. Repeat with remaining tortillas.
  8. Cover with remaining sauce and cheese. Bake for 20-30 minutes until golden and bubbly.
  9. Enjoy with a dollop of sour cream, extra jalapeños for kick, avocado, and a sprinkling of cilantro.

Ingredients

  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 small onion, quartered
  • 2 garlic cloves
  • 3 cups water
  • Salt and pepper to taste

Steps

  1. Heat a large pot over high heat and toast guajillo, ancho chiles, onion and garlic.
  2. Cook, turning occasionally, until chiles are puffy and onion and garlic are charred.
  3. Add in remaining ingredients and bring mixture to a boil.
  4. Reduce heat to a simmer and cook until onions and chiles are soft, about 10 minutes.
  5. Remove from heat, allow to cool slightly before blending on high until smooth.
  6. Season with salt and pepper.