Tex-Mex Beef Enchiladas

Dive into the vibrant world of Tex-Mex cuisine with this classic Beef Enchiladas recipe. A staple in Tex-Mex cooking, this dish brings together the hearty flavors of beef, the richness of cheese, and the subtle heat of spices, all wrapped in soft corn tortillas. It’s a perfect meal for family gatherings, weeknight dinners, or whenever you crave something both comforting and satisfying. The beauty of this dish lies in its versatility and the ease with which you can customize it to your liking.

Choosing Ingredients

  • Olive Oil: A staple for sautéing. You can substitute it with vegetable oil if preferred.
  • Yellow Onion: Essential for a sweet, aromatic base. White onions can be used as a substitute for a sharper taste.
  • Ground Beef: The 80/20 mix (80% lean, 20% fat) is ideal for flavor and moisture. Leaner beef can be used for a healthier option.
  • Tex-Mex Seasoning: You can use a pre-made blend or make your own with a mix of chili powder, garlic powder, onion powder, paprika, cumin, and oregano.
  • Butter & Flour: These are used to create a roux for the sauce. Margarine or a gluten-free flour can be used as substitutes.
  • Beef Broth: Unsalted broth is preferred to control the sodium level. Vegetable or chicken broth can be a substitute.
  • Cheese: Freshly grated cheese melts better than pre-shredded. Feel free to experiment with different types of cheese like pepper jack for a spicier kick.
  • Corn Tortillas: The traditional choice for enchiladas. Flour tortillas can be used but offer a different texture and flavor.

Preparation Tips

  • Sautéing the Onion: Cook until translucent for a sweet, mellow flavor. Don’t rush this step, as it builds the flavor foundation.
  • Cooking the Beef: Ensure it’s fully cooked and crumbled for even distribution in the tortillas.
  • Making the Sauce: The roux should be cooked until it’s a light tan color, not too dark. Add broth gradually to avoid lumps.
  • Assembling the Enchiladas: Don’t overfill the tortillas to prevent them from breaking. Roll them tightly to ensure they hold together.

Variations and Substitutions

  • Vegetarian Option: Swap out the beef for black beans, corn, and zucchini for a vegetarian version.
  • Different Proteins: Try using shredded chicken, pork, or even ground turkey instead of beef.
  • Spice Level Adjustments: For a spicier version, add diced jalapeños or increase the chili powder. For a milder version, reduce the chili powder and remove the cumin.
  • Sauce Varieties: Experiment with different sauces like a green tomatillo sauce or a red enchilada sauce for variety.
  • Cheese Varieties: Mix and match cheeses. A blend of cheddar and mozzarella can add a different flavor profile.

Remember, the beauty of Tex-Mex cuisine lies in its flexibility and the personal touch you can add to each dish. Feel free to experiment with different ingredients and find the combination that works best for you. Enjoy the process of making these Tex-Mex Beef Enchiladas and savor the delightful blend of flavors and textures in each bite!

Tex-Mex Beef Enchiladas

Ingredients Required:

  • 1 tablespoon of olive oil
  • 1 finely diced yellow onion
  • 1 pound of ground beef (80/20 mix)
  • 4 tablespoons of a Tex-Mex seasoning blend or similar store-bought taco seasoning
  • 4 tablespoons of unsalted butter
  • 6 tablespoons of All-Purpose flour
  • 4 cups of unsalted beef broth
  • 1 ½ teaspoon of Kosher salt
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • A pinch of black pepper
  • 16-20 corn tortillas
  • 1 cup of freshly grated Cheddar cheese
  • 1 cup of freshly grated Monterrey Jack cheese

Instructions for Preparation:

  1. Preheat your oven to 350°F (175°C) and prepare a 9×13 inch casserole dish by lightly greasing it.
  2. In a large frying pan, heat the olive oil over a medium-high flame. Add the diced onion and sauté for about 5-8 minutes until they become soft. Introduce the ground beef and Tex-Mex seasoning to the pan. Use a wooden spoon to crumble the beef while it cooks for about 10 minutes, or until it’s thoroughly browned with no pink remaining. Remove from heat and transfer this beef mixture to a separate bowl, setting it aside for later use.
  3. Place the same pan over medium heat. Melt the butter in it, then sprinkle in the flour while whisking to create a smooth roux. Let this cook for 2-3 minutes. Gradually add the beef broth, incorporating it splash by splash while continuously whisking. Season with salt, cumin, chili powder, and black pepper. Allow the mixture to cook for an additional 7-10 minutes, stirring occasionally, until it thickens into a sauce.
  4. Spread a thin layer of this sauce at the bottom of your prepared casserole dish.
  5. Mix a quarter cup each of the grated Monterrey Jack and Cheddar cheeses into the beef mixture.
  6. Dampen two paper towels, wrapping half of the tortillas in them. Microwave for 30 seconds to 1 minute until they are warm and flexible. Repeat with the remaining tortillas.
  7. Take one tortilla at a time, place 2 tablespoons of the beef filling on it, and roll it up tightly. Position the rolled tortilla seam-side down in the casserole dish. Continue this process, placing the enchiladas side-by-side in the dish.
  8. Once the dish is filled, pour the remaining sauce evenly over the enchiladas and top with the remaining cheese.
  9. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 15 minutes uncovered.
  10. Allow the enchiladas to cool slightly before serving. Enjoy your flavorful Tex-Mex Beef Enchiladas!