Irresistible Beef Enchiladas 

These Irresistible Beef Enchiladas are a comforting and flavorful dish that combines seasoned ground beef, aromatic spices, and melted cheese, all wrapped in soft corn tortillas and baked to perfection. Topped with a rich red enchilada sauce, this dish is sure to satisfy your cravings for hearty, home-cooked Mexican cuisine.

 Ingredients

• 1 lb lean ground beef

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• Salt and pepper, to taste

• 1 (15 oz) can tomato sauce

• 10–12 corn tortillas

• 2 cups shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 tablespoon vegetable oil (for frying tortillas)

• Optional toppings: sour cream, chopped cilantro, sliced jalapeños

 Directions

1. Prepare the Filling:
   In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula. Drain excess fat.

2. Add Aromatics and Spices:
   Add the chopped onion and minced garlic to the beef. Cook until the onion is translucent, about 5 minutes. Stir in the ground cumin, chili powder, salt, and pepper.

3. Add Tomato Sauce:
   Pour in the tomato sauce, stirring to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.

4. Prepare the Tortillas:
   In a separate skillet, heat the vegetable oil over medium heat. Lightly fry each tortilla for about 10 seconds per side, just until soft and pliable. Drain on paper towels.

5. Assemble the Enchiladas:
   Preheat your oven to 350°F (175°C).
   Spread a small amount of the beef mixture on each tortilla, sprinkle with a bit of both cheddar and Monterey Jack cheeses, and roll them up tightly. Place the rolled tortillas seam-side down in a greased 9x13-inch baking dish.

6. Top and Bake:
   Pour the remaining beef mixture over the top of the rolled tortillas. Sprinkle the remaining shredded cheeses evenly over the top.
   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

7. Serve:
   Remove from the oven and let the enchiladas rest for a few minutes before serving. Top with optional garnishes such as sour cream, chopped cilantro, and sliced jalapeños.

 Nutritional Information (per serving)

• Calories: Approximately 350 kcal

• Protein: 22 g

• Fat: 22 g

• Carbohydrates: 20 g

• Fiber: 3 g

• Sugar: 4 g

• Sodium: 800 mg

• Cholesterol: 60 mg