Beef enchiladas with extra cheese on top are a mouthwatering Mexican dish known for their rich flavors and cheesy goodness. Here’s a recipe to make beef enchiladas with plenty of cheese for extra flavor and indulgence:
Ingredients:
For the Enchilada Filling:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup refried beans (optional)
- 2 cups shredded cheddar cheese (or your preferred cheese)
For the Enchilada Sauce:
- 2 cups red enchilada sauce (store-bought or homemade)
- 1/2 cup tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
For Assembly:
- 8 small corn tortillas
- Extra shredded cheese for topping
- Chopped fresh cilantro (optional)
- Sliced black olives (optional)
- Sour cream and salsa for serving (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet over medium-high heat, cook the ground beef until it’s browned and crumbled. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook for a few minutes until the onion becomes translucent.
- Season the beef mixture with chili powder, ground cumin, salt, and pepper. If you’d like, stir in the refried beans for extra creaminess and flavor. Cook for an additional 2-3 minutes to heat through.
- In a separate saucepan, combine the red enchilada sauce, tomato sauce, chili powder, ground cumin, salt, and black pepper. Warm the sauce over low heat, stirring occasionally.
- Pour a small amount of the enchilada sauce into a shallow dish. Take each tortilla, dip it into the sauce to coat both sides, and then place it on a clean surface.
- Spoon a portion of the beef and bean mixture onto each tortilla, then sprinkle with shredded cheddar cheese. Roll up the tortillas tightly and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas, making sure they are well covered.
- Sprinkle extra shredded cheese generously on top of the enchiladas.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- If you’d like, you can place the enchiladas under the broiler for a minute or two to brown the cheese on top.
- Garnish with chopped fresh cilantro and sliced black olives if desired.
- Serve the beef enchiladas with extra cheese on top hot, along with sour cream and salsa if you like.
These beef enchiladas are a crowd-pleaser, and the extra cheese on top adds a delightful cheesy crust. Enjoy your meal!