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
- Preheat your oven to 350° and grease a 9×13″ casserole dish.
- Heat olive oil in a large sauté pan over medium-high heat. Add the diced onion and sauté for 5-8 minutes, until softened.
- 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.
- 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.
- 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.
- Pour just enough sauce to thinly coat the bottom of the casserole dish.
- Add ¼ cup of each Monterrey Jack and Cheddar cheese to the beef mixture and stir to evenly distribute.
- 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.
- 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.
- Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese.
- Bake, covered with aluminum foil, for 20 minutes. Then remove the foil and bake for an additional 15 minutes, uncovered.
- 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!