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- 2 tablespoons olive oil: For cooking and flavor enhancement. - 1 pound ground beef: The heart of the dish, providing protein and richness. - 1 medium onion, diced: Aromatic that builds flavor. - 2 cloves garlic, minced: Adds depth to the beef mixture. - 1 teaspoon ground cumin: Essential for authentic Mexican taste. - 1 teaspoon chili powder: Provides a subtle heat and flavor. - 1 teaspoon smoked paprika: Adds a smoky richness to the dish. - 1 cup tomato sauce: Contributes moisture and tanginess. - 8 corn tortillas: The traditional base for enchiladas. - 1 cup shredded cheese (cheddar or Mexican blend): The gooey, melty topping. - Sour cream and fresh cilantro: Garnishes that enhance flavor and presentation.

Classic Beef Enchiladas

Indulge in the comforting flavors of homemade beef enchiladas with this classic recipe that's perfect for family dinners or gatherings. Stuffed with savory ground beef, aromatic spices, and topped with gooey cheese, these enchiladas are easy to make and truly satisfying. Gather around the table and share this delightful dish that celebrates Mexican cuisine, bringing warmth and love to your home-cooked meals. Enjoy every delicious bite!
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Ingredients
  

2 tablespoons olive oil

1 pound ground beef (preferably lean)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

15 ounces can of tomato sauce

12 corn tortillas

2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 cup sour cream

¼ cup fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) so it's ready for baking once you assemble the enchiladas.

    Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes, or until it becomes soft and translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to release its aromatic flavors.

      Add Ground Beef and Seasoning: Raise the heat to medium-high and add the ground beef to the skillet. Use a wooden spoon to crumble the meat as it cooks, browning it for approximately 5 to 7 minutes. If there’s any excess fat, drain it off. Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper, mixing well to distribute.

        Incorporate Tomato Sauce: Pour the tomato sauce into the skillet with the beef mixture. Reduce the heat to low and let this simmer for about 5 minutes, stirring occasionally to meld the flavors together.

          Prepare Tortillas: As the beef mixture simmers, take the corn tortillas and wrap them in a damp paper towel. Place them in the microwave and heat for about 30 seconds to soften, making them pliable for rolling.

            Assemble Enchiladas: Once tortillas are warmed, take one and place about 2 to 3 tablespoons of the beef mixture in the center. Add a small handful of shredded cheese on top, then roll the tortilla tightly around the filling. Position each rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat this for the remaining tortillas.

              Top with Sauce and Cheese: After all the enchiladas are in the dish, spoon any leftover beef mixture over the top. Generously sprinkle the remaining shredded cheese to create a delightful cheesy layer.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbling with a slightly golden color.

                  Serve: Allow the enchiladas to cool for about 5 minutes before serving. Just before serving, top each plate with a dollop of sour cream, a sprinkle of chopped cilantro, and add jalapeño slices for an extra kick, if desired.

                    Prep Time: 30 minutes | Total Time: 45 minutes | Servings: 4 servings

                      - Presentation Tips: Serve the enchiladas on a large platter, garnished with sprigs of fresh cilantro and lime wedges on the side for freshness.