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two rolled corn-tortilla beef enchiladas on an ordinary plate under smooth deep-red guajillo sauce, with one cut end showing small ground-beef crumbles and white crumbly queso fresco inside, with no melted orange cheese blanket, sour cream, rice, beans, herbs or garnish
Rachel Kim

Ground Beef Enchiladas with Homemade Taco Seasoning

Mix the taco seasoning before the beef hits the skillet so the spices spread evenly through the filling and the guajillo sauce. The measured blend makes three tablespoons: two for the meat and one for the sauce, with no leftover packet to guess about. Queso fresco gives the rolled filling a soft, crumbly cheese texture instead of a stretchy layer that pulls out with the first bite. Warm the corn tortillas in a little oil before rolling them, because a cold tortilla can split even when the filling is perfectly cooked. Keep sauce over the exposed edges during baking, then let the enchiladas rest long enough to lift out in whole rolls.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp ground ancho chile
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sweet paprika
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3 tbsp neutral oil divided
  • 1 medium yellow onion chopped and divided
  • 3 garlic cloves minced
  • 4 dried guajillo chiles about 1 oz, stems and seeds removed
  • 1 can 8 oz tomato sauce
  • 1 1/2 cups low-sodium beef broth divided
  • 1 tsp apple cider vinegar
  • 1 lb 90% lean ground beef
  • 4 oz queso fresco crumbled
  • 8 corn tortillas about 6 inches each

Method
 

  1. Mix ancho chile, cumin, garlic powder, onion powder, oregano, paprika, salt and pepper in a small bowl to make about 3 tablespoons homemade taco seasoning. Reserve 1 tablespoon for sauce and the remaining 2 tablespoons for beef. Heat the oven to 375°F.
  2. Heat 1 tablespoon oil in a saucepan over medium heat. Cook half the onion for 5 minutes, then stir in minced garlic for 30 seconds. Add guajillo chiles, tomato sauce, 1 1/4 cups broth and the tablespoon reserved seasoning; cover partly and simmer for 15 minutes until chiles are very soft.
  3. Let sauce cool for 5 minutes, then blend in a vented countertop blender according to its warm-liquid instructions until smooth. Stir in vinegar and return to the saucepan over low heat.
  4. Meanwhile, brown beef and remaining onion in a skillet over medium-high heat for 8 minutes, breaking the meat into small crumbles, until it reaches 160°F. Drain excess fat and stir in the remaining seasoning and remaining 1/4 cup broth; simmer for 2 minutes until moist but not runny.
  5. Transfer beef to a bowl and fold in queso fresco. Wipe the skillet, brush tortillas with remaining 2 tablespoons oil and warm them one at a time over medium heat for about 15 seconds per side until flexible.
  6. Spread 1/2 cup sauce in a 9-by-13-inch baking dish. Divide beef filling evenly among tortillas, roll and arrange seam-side down, then spoon all remaining sauce over the rolls, covering their edges.
  7. Cover with foil and bake for 20 to 25 minutes until the filling reaches 165°F. Rest for 5 minutes and serve 2 enchiladas with sauce per portion.