Cheesy Ground Beef Enchiladas

What You’ll Need

For the Beef Filling

• 1 lb regenerative grass fed ground beef
• ½ yellow onion, finely diced
• 1 tbsp avocado oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• 1 (4 oz) can diced green chiles

For the Enchilada Sauce

• 1 (15 oz) can red enchilada sauce
• 1 tbsp cornstarch
• 2 tbsp cold water

For the Enchiladas

• 6 flour tortillas
• 2 cups Mexican-style three-cheese blend, shredded
• Fresh cilantro, chopped, for garnish
• Avocado oil or cooking spray, for the baking dish

Let’s Cook

1. Prepare the Enchilada Sauce

Pour the canned red enchilada sauce into a small saucepan over medium heat. In a small bowl, whisk together the cornstarch and cold water until completely smooth. Once the enchilada sauce is warm, slowly whisk in the cornstarch slurry. Simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly. Remove from the heat and set aside.

2. Cook the Ground Beef

Heat the avocado oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds. Add the ground beef, breaking it apart with a wooden spoon. Season with: cumin, chili powder, salt, and black pepper. Cook for 6–8 minutes, until the beef is browned and cooked through. Drain excess grease if needed. Stir in the diced green chiles and cook for another 1–2 minutes. Remove from the heat.

3. Assemble the Enchiladas

Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish. Spread a thin layer of the thickened enchilada sauce across the bottom of the dish. Place a flour tortilla on a flat surface. Add a generous scoop of the seasoned beef mixture down the center and sprinkle with desired amount of Mexican cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

4. Sauce & Cheese

Pour the remaining enchilada sauce evenly over the top of the tortillas, making sure they're well covered. Sprinkle the remaining Mexican three-cheese blend generously over the top.

5. Bake

Cover the baking dish loosely with foil and bake at 350°F for 20 minutes.Remove the foil and bake for another 5 minutes, or until the cheese is completely melted, bubbly, and beginning to turn golden around the edges.

6. Finish & Serve

Remove from the oven and let the enchiladas rest for 5 minutes. Top with plenty of fresh chopped cilantro. Serve hot with your favorite toppings such as: Sour cream, Avocado, Diced tomatoes, Pickled jalapeños, Fresh lime, Extra cilantro, and or Salsa. Enjoy!