Beef Enchiladas

Scale the recipe

Ingredients

• Ground beef (80/20)
  $ per oz · prices vary by store
• Flour tortillas (8-inch)
  $ per tortilla · prices vary by store
• Yellow onion
  $ per oz · prices vary by store
• Garlic cloves
  $ per clove · prices vary by store
• Chili powder
  $ per tbsp · prices vary by store
• Ground cumin
  $ per tsp · prices vary by store
• Dried oregano
  $ per tsp · prices vary by store
• Tomato paste
  $ per oz · prices vary by store
• Chicken broth
  $ per fl oz · prices vary by store
• Vegetable oil
  $ per tbsp · prices vary by store
• Shredded cheddar cheese
  $ per oz · prices vary by store
• Sour cream (for sauce and serving)
  $ per oz · prices vary by store
• Fresh cilantro
  $ per bunch · prices vary by store

Steps

1. Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish.
2. Dice the onion and mince the garlic. Heat of vegetable oil in a large skillet over medium-high heat and brown the of ground beef with the onion, 6 to 8 minutes, breaking the meat into crumbles. Drain off the excess fat.
3. Stir in the garlic, of chili powder, cumin, oregano, and of tomato paste. Cook 2 minutes, stirring, until the paste darkens slightly.
4. Pour in of chicken broth and simmer 8 minutes, stirring now and then, until it thickens into a pourable sauce. For a smoother sauce, blend it briefly and return it to the pan - use your judgment on texture.
5. Warm the in a dry skillet or the microwave so they roll without cracking.
6. Spoon about a third of the sauce into the baking dish. Fill each tortilla with a scoop of the beef mixture and a pinch of cheddar, roll it up, and place it seam-side down in the dish.
7. Pour the remaining sauce over the rolled tortillas and top with the rest of the of cheddar. Bake 20 minutes, until the cheese is melted and the sauce bubbles at the edges.
8. Rest 5 minutes. Serve 2 enchiladas per plate with a dollop of sour cream and chopped cilantro.