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<\/p>\n<\/p>\n
1 lb (450g) ground beef<\/p>\n
1 tbsp olive oil<\/p>\n
1 small onion, finely chopped<\/p>\n
2 garlic cloves, minced<\/p>\n
1 tsp cumin<\/p>\n
1 tsp chili powder<\/p>\n
\u00bd tsp paprika<\/p>\n
\u00bd tsp oregano<\/p>\n
Salt & pepper to taste<\/p>\n
1 (10 oz) can red enchilada sauce (or homemade)<\/p>\n
8\u201310 corn tortillas (or flour)<\/p>\n
2 cups shredded Mexican blend cheese<\/p>\n
Optional: Add cooked rice or beans to the filling for extra volume.<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Heat olive oil in a skillet over medium heat.<\/p>\n Add onions and garlic; saut\u00e9 until translucent.<\/p>\n Add ground beef and cook until browned.<\/p>\n Drain excess fat, then season with cumin, chili powder, paprika, oregano, salt, and pepper.<\/p>\n Stir in \u00bc cup enchilada sauce for moisture, and remove from heat.<\/p>\n Warm tortillas so they\u2019re pliable.<\/p>\n Add 2\u20133 tablespoons of the beef mixture and some shredded cheese to each tortilla.<\/p>\n Roll tightly and place seam-side down in a greased baking dish.<\/p>\n Pour remaining enchilada sauce over the top.<\/p>\n Generously sprinkle more cheese on top.<\/p>\n Bake at 375\u00b0F (190\u00b0C) for 20\u201325 minutes, or until bubbly and cheese is melted.<\/p>\n 1 tbsp oil<\/p>\n 1 cup long-grain rice<\/p>\n 1 \u00be cups chicken broth<\/p>\n \u00bd cup tomato sauce<\/p>\n Salt & garlic to taste Use canned or homemade refried beans<\/p>\n Heat with a bit of butter or bacon fat and top with shredded cheese<\/p>\n Chopped cilantro<\/p>\n Sour cream<\/p>\n Sliced avocado or guac<\/p>\n Shredded lettuce, radish, and cucumber .<\/p>\n \nEnjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Enchiladas: 1 lb (450g) ground beef 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tsp cumin 1 tsp chili powder \u00bd tsp paprika \u00bd tsp oregano Salt & pepper to taste 1 (10 oz) can red enchilada sauce (or homemade) 8\u201310 corn tortillas (or flour) 2 […]<\/p>\n","protected":false},"author":2,"featured_media":3030,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections :<\/h1>\n
Step 1: Cook the Beef<\/h4>\n
\ud83c\udf2f Step 2: Assemble Enchiladas<\/h4>\n
\ud83e\uddc0 Step 3: Sauce & Cheese<\/h4>\n
\ud83d\udd25 Step 4: Bake<\/h4>\n
\ud83c\udf5a Mexican Rice<\/strong> (quick version):<\/h3>\n
\u2192 Toast rice in oil, add broth & tomato sauce, simmer covered for 18 min.<\/strong><\/p>\nRefried Beans<\/strong>:<\/h3>\n
\ud83e\udd57 Garnish Ideas:<\/h3>\n