Cheese Beef Enchiladas
These Cheese Beef Enchiladas are a comforting, classic favorite loaded with bold, savory flavor. Ground beef seasoned with Spanglish Asadero Taco Seasoning is rolled up in warm tortillas with melty shredded cheese, then smothered in a rich, homemade red chile sauce made from guajillo, puya, and árbol chiles. Simmered until the cheese is perfectly melted, these enchiladas are finished with fresh lettuce, Mexican crema, and crumbled queso fresco.
Hearty, saucy, and full of authentic flavor, these enchiladas are perfect for a cozy family dinner or feeding a crowd.
These Cheese Beef Enchiladas are a comforting, classic favorite loaded with bold, savory flavor. Ground beef seasoned with Spanglish Asadero Taco Seasoning is rolled up in warm tortillas with melty shredded cheese, then smothered in a rich, homemade red chile sauce made from guajillo, puya, and árbol chiles. Simmered until the cheese is perfectly melted, these enchiladas are finished with fresh lettuce, Mexican crema, and crumbled queso fresco.
Hearty, saucy, and full of authentic flavor, these enchiladas are perfect for a cozy family dinner or feeding a crowd.
Ingredients
1½ lb ground beef
1 packet Spanglish Asadero Taco Seasoning
2 guajillo chiles
2 puya chiles
3 arbol chiles
1 tomato
½ tsp oregano
½ tsp ground cumin
1 garlic clove
Salt to taste
Shredded cheese (for filling and topping)
Corn tortillas
Oil (for frying)
Lettuce, Mexican cream, and crumbled queso fresco (for serving)
Instructions
Cook the beef: In a skillet, add the ground beef and season with the Spanglish Asadero Taco seasoning. Mix well, cover, and cook over medium heat for about 15 minutes. Set aside.
Prepare the red sauce: In a small pot with a little water, cook the guajillo, puya, and árbol chiles along with the tomato until softened. Let them cool, then blend with oregano, cumin, garlic, and salt until smooth. Strain the sauce to remove the skins and seeds.
Assemble the enchiladas: Warm the tortillas slightly so they're easy to roll. Add a bit of shredded cheese and some cooked ground beef to each tortilla, roll them up, and set aside.
Cook the enchiladas: In a skillet, heat a little oil and pour in some of the red chile sauce. Place a layer of enchiladas in the skillet, pour more sauce on top, and sprinkle with cheese. Cover and cook over low heat until the cheese melts.
Serve: Serve hot, topped with lettuce, Mexican crema, and crumbled queso fresco. Enjoy!
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