Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water or beef broth
  • 2 cups red enchilada sauce
  • 9 corn tortillas
  • 2 cups shredded Monterey Jack or Cheddar cheese
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Brown the ground beef until no longer pink.
  2. Stir in diced onion and garlic, cooking until the onion is translucent and fragrant.
  3. Stir in chili powder, cumin, salt, and pepper. Pour in the water or beef broth, simmering for 3-5 minutes until the liquid has reduced to a thick glaze that coats the meat.
  4. Wrap corn tortillas in a damp paper towel and microwave for 30 seconds until pliable.
  5. Spread 1/4 cup of red enchilada sauce on the bottom of a 12x9 inch baking dish.
  6. Place a generous scoop of the beef filling in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
  7. Cover the rolled tortillas with the remaining enchilada sauce and top with shredded cheese.
  8. Bake in a preheated oven until the cheese is melted and bubbly, then garnish with chopped fresh cilantro.