Ingredients:

  • 1 lb Ground Beef (85/15 lean-to-fat ratio)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
  • 2 tbsp Tomato Paste
  • 2 cups Red Enchilada Sauce
  • 12 Corn Tortillas
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 0.25 cup Vegetable Oil

Instructions:

  1. Brown the 1 lb Ground Beef in a large skillet over medium high heat. Cook 6 minutes until no pink remains and bits of the meat start to turn crispy.
  2. Add the diced yellow onion to the beef fat. Sauté 4 minutes until the onions are translucent and fragrant.
  3. Stir in the minced garlic, 1 tbsp Chili Powder, 1 tsp Ground Cumin, 0.5 tsp Smoked Paprika, salt, and black pepper. Cook 1 minute until the kitchen smells intensely of toasted spices.
  4. Add the 2 tbsp Tomato Paste and 0.25 cup of the Red Enchilada Sauce to the meat. Simmer 3 minutes until the liquid reduces and the beef is coated in a thick, velvety glaze.
  5. Heat 0.25 cup Vegetable Oil in a small pan. Fry each tortilla for 10 seconds per side until soft and pliable but not crispy.
  6. Pour some Red Enchilada Sauce into a shallow bowl. Dip a softened tortilla in the sauce, place 2 tablespoons of beef filling and a sprinkle of cheese in the center, and roll tightly. Place seam side down in the baking dish until the tray is full.
  7. Pour the remaining sauce over the assembled rolls. Spread evenly until every edge of the corn tortillas is covered.
  8. Top with the remaining sharp cheddar cheese. Bake at 375°F (190°C) for 20 minutes until the cheese is bubbling and the edges are slightly browned.
  9. Remove from the oven and let the dish sit on the counter. Wait 5 minutes before serving so the structure firms up.