These Tex-Mex beef enchiladas fill tender corn tortillas with seasoned beef, homemade sauce, and melted cheese for a comforting baked dinner.
Tex-Mex Beef Enchiladas
Cheesy beef enchiladas with homemade Tex-Mex sauce, corn tortillas, and Monterey Jack cheese baked until bubbly.
Servings 8
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion finely chopped
- 1 pound ground beef
- 4 tablespoons taco seasoning
- 4 teaspoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups unsalted beef broth
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 16 to 20 corn tortillas
- 1 cup Monterey Jack cheese
- 1/2 cup Cheddar cheese
Instructions
- Preheat oven to 350°F and grease a 9-by-13-inch casserole dish.
- Sauté onion in olive oil. Add ground beef and taco seasoning; cook until browned.
- Melt butter in the skillet, whisk in flour, then gradually whisk in beef broth. Season with salt, cumin, and chili powder; simmer until thickened.
- Spread a thin layer of sauce in the baking dish. Stir 1/2 cup Monterey Jack and Cheddar into the beef.
- Warm tortillas, fill each with beef, roll tightly, and place seam-side down in the dish.
- Pour sauce over the enchiladas and top with remaining cheese. Cover and bake 20 minutes; uncover and bake 15 minutes more until bubbly.
Make-Ahead Tip
Assemble the enchiladas ahead of time and refrigerate them, covered. Bake just before serving and add a few extra minutes if starting cold.