The key to a perfect Tex-Mex Beef Enchilada is a combination of multiple factors: A good authentic enchilada gravy, a flavorful ground beef filling, and melty cheese. Today we’ll cover how to easily get a superior version of this Tex-Mex classic on your table, as well as how to make a perfect, foolproof enchilada gravy, the key to the most flavorful beef enchilada filling, plus, fun ideas for what to serve alongside your enchiladas!
Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!
Wonderful Tex-Mex enchiladas that are easy to make, impressive to serve, and delicious to eat. Get your taste buds revved up for this dish.
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 oven to 350° and have ready a 9×13” greased casserole dish.
Heat olive oil in a large sauté pan over medium-high heat. Add onion and sauté for 5-8 minutes until softened. Add ground beef along with TAK’s Tex-Mex Blend, and break it apart with a wooden spoon. Cook for 10 minutes, or until no more pink shows and completely cooked through. Remove from the heat and transfer the meat mixture to a bowl. Set aside until ready to use.
Return sauté pan to stovetop over medium heat. Add butter and allow to melt. Sprinkle over the flour and whisk to form a roux. Allow cooking for 2-3 minutes. Begin to add beef broth a splash at a time, whisking thoroughly after each addition until all of the broth has been incorporated. Season with salt, cumin, chili powder, and pepper. Cook for an additional 7-10 minutes, stirring occasionally and allowing to thicken.
Add just enough sauce to the casserole dish to thinly coat the bottom.
Add a ¼ cup of each Monterrey Jack and Cheddar to the beef mixture and stir to evenly distribute.
Dampen two paper towels and wrap half of the tortillas in the towels. Repeat additional paper towels and the remaining tortillas. Heat in a microwave for thirty seconds to 1 minute, until warmed and pliable.
One at a time, add 2 tbsp of beef filling to a tortilla and roll tightly. Place seam-side down in the dish. Continue to roll enchiladas, placing them side-by-side until you can no longer fit any more in the dish.
Pour the remaining sauce evenly over the enchiladas and sprinkle with remaining cheese.
Bake, covered with aluminum foil for 20 minutes. Remove the foil and bake for an additional 15 minutes, uncovered. Allow to cool, serve and enjoy