recipe box · Tacos & Tex-Mex
Cheesy Beef Enchiladas
Ingredients
- 1½ lb 90% lean ground beef
- 4 scallions, white and green parts separated and sliced thin
- 1 tbsp chili powder
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ¾ tsp table salt
- 12 oz Colby Jack cheese, shredded (about 3 cups), divided
- 1 cup sour cream
- 1½ cups enchilada sauce, divided
- 8 10-inch flour tortillas
- ⅓ cup jarred sliced jalapeños
Steps
- Adjust oven rack to the upper-middle position and heat to 425°F.
- In a 12-inch nonstick skillet, combine the ground beef, scallion whites, chili powder, garlic, cumin, and salt. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the beef begins to sizzle in its own fat, about 10 minutes. Remove from heat. Stir in 2 cups of Colby Jack cheese and the sour cream until well combined.
- Grease a 13x9-inch baking pan. Spread ¾ cup of enchilada sauce over the bottom. Roll ½ cup of the beef mixture tightly into each tortilla and place them crosswise, seam side down, in the pan.
- Pour the remaining ¾ cup enchilada sauce over the enchiladas. Sprinkle with the remaining 1 cup of Colby Jack cheese. Scatter jalapeños on top. Bake until the cheese is melted and the sauce is bubbling around the edges, about 12–15 minutes.
- Top with the scallion greens and serve hot.
From the margins
- Developed using Frontera brand enchilada sauce. Monterey Jack can be used in place of Colby Jack if desired. [Siete also good.]