Ingredients:

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes.
  3. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
  4. Stir in cumin, chili powder, salt, and pepper. Remove from heat.
  5. In a separate bowl, mix half of the enchilada sauce with the beef mixture.
  6. Warm the corn tortillas in a dry skillet or microwave to make them flexible.
  7. Spoon the beef mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
  8. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the shredded cheeses.
  9. Cover with aluminum foil and bake for 20 minutes.
  10. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
  11. Allow to cool slightly before serving.