Ingredients:

For the Enchiladas:

1 lb (450g) ground beef

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

½ tsp paprika

½ tsp oregano

Salt & pepper to taste

1 (10 oz) can red enchilada sauce (or homemade)

8–10 corn tortillas (or flour)

2 cups shredded Mexican blend cheese

Optional: Add cooked rice or beans to the filling for extra volume.

Directions :

Step 1: Cook the Beef

Heat olive oil in a skillet over medium heat.

Add onions and garlic; sauté until translucent.

Add ground beef and cook until browned.

Drain excess fat, then season with cumin, chili powder, paprika, oregano, salt, and pepper.

Stir in ¼ cup enchilada sauce for moisture, and remove from heat.

Step 2: Assemble Enchiladas

Warm tortillas so they’re pliable.

Add 2–3 tablespoons of the beef mixture and some shredded cheese to each tortilla.

Roll tightly and place seam-side down in a greased baking dish.

Step 3: Sauce & Cheese

Pour remaining enchilada sauce over the top.

Generously sprinkle more cheese on top.

Step 4: Bake

Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and cheese is melted.

Mexican Rice (quick version):

1 tbsp oil

1 cup long-grain rice

1 ¾ cups chicken broth

½ cup tomato sauce

Salt & garlic to taste
→ Toast rice in oil, add broth & tomato sauce, simmer covered for 18 min.

Refried Beans:

Use canned or homemade refried beans

Heat with a bit of butter or bacon fat and top with shredded cheese

Garnish Ideas:

Chopped cilantro

Sour cream

Sliced avocado or guac

Shredded lettuce, radish, and cucumber .

Enjoy !!