Red Beef Enchiladas

Here’s a classic Red Beef Enchiladas recipe that’s rich, flavorful, and great for a comforting dinner. Want it spicy, cheesy, or more traditional? Let me know and I can tweak it!

 Red Beef Enchiladas Recipe

Ingredients:

For the Beef Filling:

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• Salt and pepper, to taste

For the Red Enchilada Sauce:

• 2 tbsp vegetable oil

• 2 tbsp flour

• 1 tbsp chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp oregano

• 2 tbsp tomato paste

• 2 cups beef or chicken broth

• Salt to taste

Assembly:

• 8-10 corn tortillas

• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

• Chopped fresh cilantro (optional)

• Sour cream, for topping (optional)

Instructions:

1. Make the Filling:

   • In a skillet, cook ground beef with onion over medium heat until beef is browned and onion is soft.

   • Add garlic, cumin, chili powder, salt, and pepper. Cook for another 2 minutes. Set aside.

2. Prepare the Red Sauce:

   • In a saucepan, heat oil over medium heat. Stir in flour and cook for 1 minute to form a roux.

   • Add chili powder, cumin, garlic powder, onion powder, oregano, and tomato paste.

   • Gradually whisk in broth until smooth. Simmer for 10–15 minutes, stirring often, until thickened. Add salt to taste.

3. Warm the Tortillas:

   • Lightly heat tortillas on a skillet or microwave to make them pliable.

4. Assemble Enchiladas:

   • Preheat oven to 375°F (190°C).

   • Spread a thin layer of red sauce in a 9×13 baking dish.

   • Fill each tortilla with beef and a little cheese, roll tightly, and place seam-side down in the dish.

   • Pour remaining sauce over the enchiladas and top with cheese.

5. Bake:

   • Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until bubbly and cheese is melted.

6. Serve:

   • Top with chopped cilantro and a dollop of sour cream if desired. Enjoy!