Are you craving a delicious Tex-Mex meal? Look no further! This easy-to-follow recipe for Tex-Mex Beef Enchiladas will satisfy your taste buds and leave you wanting more. With a flavorful beef filling, a homemade sauce, and a generous amount of melted cheese, this dish is perfect for any occasion.

• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• 1 pound 80/20 ground beef
• 4 tablespoons TAK’s Tex-Mex Blend or a packet of store-bought taco seasoning, if desired
• 4 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 4 cups unsalted beef broth*
• 1 ½ teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Pinch of black pepper
• 16-20 corn tortillas
• 1 cup Cheddar cheese, freshly grated
• 1 cup Monterrey Jack cheese, freshly grated

1. Preheat your oven to 350° and grease a 9×13″ casserole dish.
2. Heat olive oil in a large sauté pan over medium-high heat. Add the diced onion and sauté for 5-8 minutes, until softened.
3. Add the ground beef to the pan along with TAK’s Tex-Mex Blend (or taco seasoning). Break apart the meat with a wooden spoon and cook for 10 minutes, or until it is no longer pink and fully cooked. Remove from heat and transfer the meat mixture to a bowl. Set aside for later.
4. Return the sauté pan to the stovetop over medium heat. Add butter and allow it to melt. Sprinkle flour over the melted butter and whisk to form a roux. Let it cook for 2-3 minutes.
5. Begin to add the beef broth to the roux, a splash at a time, whisking thoroughly after each addition until all the broth has been incorporated. Season the sauce with salt, cumin, chili powder, and black pepper. Cook for an additional 7-10 minutes, stirring occasionally, until the sauce thickens.
6. Pour just enough sauce to thinly coat the bottom of the casserole dish.
7. Add ¼ cup of each Monterrey Jack and Cheddar cheese to the beef mixture and stir to evenly distribute.
8. Dampen two paper towels and wrap half of the corn tortillas in them. Repeat with additional paper towels and the remaining tortillas. Heat in the microwave for 30 seconds to 1 minute, until warmed and pliable.
9. One at a time, add 2 tablespoons of the beef filling to a tortilla and roll it tightly. Place the rolled enchilada seam-side down in the dish. Continue rolling the enchiladas and placing them side-by-side until the dish is full.
10. Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese.
11. Bake, covered with aluminum foil, for 20 minutes. Then remove the foil and bake for an additional 15 minutes, uncovered.
12. Allow the enchiladas to cool slightly before serving. Grab a fork and enjoy your homemade Tex-Mex Beef Enchiladas!

*This recipe makes approximately 16-20 enchiladas, depending on the size of the tortillas. You can adjust the quantities accordingly.

Now you can impress your family and friends with this restaurant-quality Tex-Mex dish. Print this recipe and try it out for your next meal. Enjoy!