Not So Traditional Beef Enchiladas
Elevate your weeknight dinners with these "Not So Traditional Beef Enchiladas," a bold and flavorful twist on a classic comfort dish. Featuring tender ground beef seasoned with smoky paprika, cumin, and chili powder, this recipe adds depth with fire-roasted tomatoes and a rich tomato-beef sauce. Wrapped in soft corn tortillas and generously topped with a melty duo of cheddar and Monterey Jack cheese, these enchiladas are baked to bubbly perfection. Quick and easy to prepare, this recipe is perfect for busy evenings, yet special enough for entertaining. Garnished with fresh cilantro and optional jalapeño slices, and served with a side of tangy sour cream, these enchiladas are an irresistible fusion of tradition and innovation that will have your whole family asking for seconds! Perfect for anyone searching for unique beef enchilada recipes, this dish is a must-try fusion of flavors.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 14.5 ounces canned diced tomatoes (fire-roasted preferred)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 8 corn tortillas
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 0.25 cup cilantro, chopped
- 0.5 cup sour cream (optional, for serving)
- 1 jalapeño, sliced (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 7-9 minutes. Drain any excess fat if necessary.
Stir in the smoked paprika, ground cumin, and chili powder. Mix well to coat the beef evenly with spices.
Add the canned diced tomatoes, tomato paste, and beef broth to the skillet. Stir to combine, then bring the mixture to a simmer. Let cook for 10 minutes, until the sauce thickens slightly.
While the sauce is simmering, warm the corn tortillas in the microwave or in a dry skillet for a few seconds to make them pliable.
Spread 1/3 cup of the beef mixture down the center of each tortilla. Sprinkle some shredded cheddar and Monterey Jack cheese on top, then roll each tortilla tightly around the filling.
Place the rolled enchiladas seam-side down in a greased 9x13-inch baking dish.
Pour the remaining beef sauce evenly over the top of the enchiladas. Sprinkle the remaining shredded cheese over the sauce.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and sliced jalapeño, if desired.
Serve warm with a dollop of sour cream on top or on the side.
Nutrition Facts
Calories |
3876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 4544 mg | 198% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 30.1 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 3003 mg | 231% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3555 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
