Receta de enchiladas de carne

Ingredientes

• 2 teaspoons olive oil
• 1 cup finely chopped yellow onion
• 1 pound ground beef
• 3 cloves garlic (minced)
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 19 ounces red enchilada sauce (about 2 1/2 cups, divided)
• 15 ounce can black beans (rinsed and drained)
• 1 cup frozen corn or canned corn (drained)
• 1/4 cup chopped fresh cilantro
• 12 ounces shredded cheddar, Monterey jack, Colby jack or Mexican cheese blend cheese (about 3 cups, divided)
• 10 medium-large flour tortillas (8-inch, soft taco size)
• Optional, for serving: sour cream, sliced avocado, chopped red or green onion, chopped cilantro, etc.

Preparación

1. 1

   Preheat oven to 350° F.

2. 2

   Heat the olive oil in a large skillet over medium high heat. Add the onion and cook until softened, 2-4 minutes. Add the ground beef and cook, crumbling, until until the beef is browned. If there is a lot of excess grease from the beef, drain it off.

3. 3

   Add the garlic, chili powder, cumin, dried oregano, salt and pepper and cook, stirring, for 30 seconds. Remove the pan from the heat.

4. 4

   Stir in ½ cup of the enchilada sauce, the black beans, corn and cilantro.

5. 5

   Spread ½ cup of the enchilada sauce in the bottom of a greased 13x9-inch baking dish and ⅓ cup of sauce in the bottom of a greased 8x8-inch baking dish.

6. 6

   To assemble each enchilada, take one of the tortillas and put ½ cup of the meat filling down the middle of the tortilla, slightly to the side of the center. Sprinkle ¼ cup shredded cheese over the meat filling. Roll up the tortilla as tightly as you can and place it, seam side down, in one of the prepared baking dishes. Repeat with remaining tortillas and enchilada filling.

7. 7

   Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.

8. 8

   Bake for 25-30 minutes, or until hot and bubbly. Serve with toppings as desired.