Beef Enchiladas

Ingredients

• 1 1/2 pounds ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon salt, to taste
• 1/4 teaspoon black pepper
• 2 1/2 cups red enchilada sauce
• 12 corn tortillas
• 1/3 cup vegetable oil, for softening tortillas
• 2 1/2 cups shredded cheddar cheese
• 1/2 cup diced white onion, for topping
• 2 tablespoons chopped fresh cilantro
• 1/2 cup sliced black olives

Method

1. 1

   Preheat the oven to 375°F. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.

2. 2

   In a 9-inch skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until no longer pink, about 7 minutes.

   7:00 · Brown beef
3. 3

   Add the diced onion and garlic to the skillet and cook until the onion softens, about 4 minutes.

   4:00 · Cook onion
4. 4

   Stir in the cumin, oregano, salt, and black pepper. Add 1/2 cup of the enchilada sauce and simmer, stirring occasionally, until the mixture is slightly thickened, about 5 minutes. Remove from heat.

   5:00 · Simmer filling
5. 5

   Heat the vegetable oil in a small skillet over medium heat. Using tongs, dip each tortilla in the warm oil for about 10 seconds per side to soften, then drain on paper towels.

6. 6

   Spoon about 1/3 cup of the beef filling down the center of each tortilla, sprinkle with a little cheese, and roll tightly. Place seam-side down in the prepared baking dish.

7. 7

   Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top.

8. 8

   Bake uncovered until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.

   20:00 · Bake enchiladas
9. 9

   Remove from the oven and let rest for 5 minutes. Top with diced onion, cilantro, and sliced black olives before serving.

   5:00 · Rest before serving