Cheesy Beef Enchiladas

Ingredients

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese (or a blend of cheeses for extra flavor)
• 1 can (15 oz) black beans, drained and rinsed (optional for added texture)
• 1 can (4 oz) diced green chilies (optional for a spicy kick)
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups beef broth (or chicken broth)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 8 corn or flour tortillas
• 1 cup shredded mozzarella cheese (for a gooey topping)
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
3. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then stir in the minced garlic, cumin, chili powder, salt, and pepper, cooking for an additional minute until fragrant.
4. Remove from heat and stir in 1 cup of shredded cheddar cheese and black beans (if using), mixing until combined.
5. In a saucepan over medium heat, add olive oil. Once hot, sprinkle in the flour and whisk continuously for about 1 minute. Gradually whisk in the beef broth until smooth.
6. Add chili powder, cumin, garlic powder, salt, and pepper to the sauce and let it simmer for about 5-7 minutes until slightly thickened.
7. Take a tortilla, spoon a generous amount of the beef mixture onto it, and roll it up tightly. Place seam-side down in a greased 9x13 inch baking dish. Repeat with remaining tortillas.
8. Pour the enchilada sauce over the rolled tortillas and sprinkle the shredded mozzarella cheese evenly on top.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden brown.
10. Once baked, remove from the oven and let cool slightly before serving.

Nutrition