Ingredients
Scale
- 8 soft taco flour tortillas or king corn tortillas
- 1 lb ground beef
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 1 ½ cups Mexican cheese
Enchilada Sauce:
- 2 tablespoon canola oil
- 2 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- ¼ teaspoon cumin
- ¼ teaspoon dried oregano
- 2 tablespoon chili powder
- 2 cups water
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). You want the oven nice and hot so everything gets bubbly and delicious.
- Cook the ground beef: Brown the ground beef in a large skillet over medium heat. This is where I’ve made mistakes before—don’t rush it! Let the beef fully brown, and be sure to drain off any excess fat so your enchiladas don’t end up greasy.
- Add the veggies: Once the beef is browned, toss in your chopped onions, bell peppers, garlic, salt, and pepper. Let these cook down until soft, about 5 minutes. The house will start smelling amazing at this point.
- Make the enchilada sauce: In a saucepan, heat the canola oil over medium heat. Stir in the flour and cook for a minute to get rid of the raw flour taste. Add the tomato paste, cumin, oregano, chili powder, salt, and pepper. Slowly whisk in the water, making sure there are no lumps. Cook for 5-7 minutes until it thickens. Trust me, once you make this sauce from scratch, you’ll never go back to the canned stuff.
- Assemble the enchiladas: Spread a thin layer of sauce in your baking dish to prevent sticking. Fill each tortilla with about 2-3 tablespoons of the beef mixture, roll them up, and place them seam-side down in the dish.
- Top and bake: Pour the remaining sauce over the rolled enchiladas and generously sprinkle with cheese. Bake for 20 minutes or until the cheese is melted and bubbly.
Notes
How to serve these beauties
For presentation, I love garnishing these enchiladas with a sprinkle of fresh cilantro and maybe some sliced avocado or a dollop of sour cream on top. They pair beautifully with a side of Mexican rice or a crisp, tangy cabbage slaw. If you’re hosting, place the baking dish in the center of the table, family-style, and let everyone dig in.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner