Tex-Mex Beef Enchiladas

Ingredients

• For the Beef
• 2 lbs ground beef
• 1 yellow onion (diced)
• 1-2 tbsp minced garlic
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp tomato chicken bouillon
• 1 packet Sazón (optional)
• Pinch of black pepper
• 2 tbsp tomato paste
• ½ cup water
• For the Enchilada Sauce
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups of beef broth, more or less depending on your preferred sauce thickness
• 2 tbsp chili powder
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt to taste, starting with ½ tsp For Assembly
• About 20 corn tortillas
• Oil (for lightly frying the tortillas)
• Shredded Mexican-blend cheese, as needed

Instructions

1. Add the ground beef and diced onion to a large skillet over medium heat. Cook until the beef is browned and the onion is tender. Add the minced garlic and cook for another minute. Drain the excess grease.
2. Season the beef with onion powder, garlic powder, tomato chicken bouillon, Sazón, if using, and a pinch of black pepper. Stir in the tomato paste and ½ cup water. Cook for a few minutes, stirring until everything is well combined and the beef mixture has thickened slightly. Set aside.
3. Add a thin layer of oil to a skillet over medium heat. Sauté each corn tortilla for about 10 seconds per side. You only want to soften them. You don't want them crispy. Transfer to a plate and repeat with the remaining tortillas. Trust me, this step is a MUST! Once finished, remove the oil from the pan.
4. Melt the butter in a skillet or saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
5. Slowly pour in the beef broth while whisking to prevent lumps. Start with less broth and add more as needed until the sauce reaches your preferred consistency.
6. Add the chili powder, paprika, garlic powder, onion powder, and salt. Continue cooking and whisking until the sauce is smooth and slightly thickened. Taste and adjust the salt if needed.
7. Preheat the oven to 350°F. Spread enough enchilada sauce across the bottom of a 9x13-inch baking dish to completely cover it.
8. Dip a prepared corn tortilla into the enchilada sauce, coating both sides. Place it in the baking dish and add some of the ground beef mixture and shredded Mexican-blend cheese. Roll the tortilla and place it seam-side down.
9. Repeat with the remaining tortillas until your baking dish is full. Depending on how tightly they're rolled, a 9x13-inch dish should hold around 12 enchiladas. The full recipe makes approximately 20 enchiladas, so you may need a second baking dish.
10. Spoon additional ground beef over the enchiladas, pour more enchilada sauce over the top, and finish with plenty of shredded cheese.
11. Bake at 350°F for 20 minutes, or until the enchiladas are hot and bubbly and the cheese is completely melted.
12. Serve warm with your favorite toppings like sour cream, cilantro, diced tomatoes, avocado, or jalapeños.