Savory Beef Enchiladas Comfort Food (Print Version)

# Ingredients:

→ Beef Filling

01 - 15 ml vegetable oil
02 - 450 g ground beef (90% lean)
03 - 1 medium onion, finely diced
04 - 2 cloves garlic, minced
05 - 28 g taco seasoning
06 - 15 ml water

→ Assembly

07 - 480 ml red enchilada sauce
08 - 200 g shredded cheddar cheese
09 - 8 flour tortillas (20 cm each)

→ Toppings and Finishing

10 - 60 g sliced black olives
11 - 25 g green onions, sliced
12 - Cooking spray for baking dish preparation

# Instructions:

01 - Preheat the oven to 175°C. Coat a 23x33 cm baking dish with cooking spray.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until no longer pink, about 3–4 minutes.
03 - Add diced onion to the skillet and cook until softened, approximately 4–5 minutes. Stir in minced garlic and cook until aromatic, about 30 seconds.
04 - Mix in taco seasoning and 15 ml of water, stirring thoroughly to coat the beef and vegetables evenly.
05 - Spread 240 ml of enchilada sauce evenly over the bottom of the prepared baking dish.
06 - Warm tortillas slightly to increase pliability. Place 20–25 g of shredded cheddar cheese along the center of each tortilla. Evenly distribute the beef mixture among the tortillas and roll each up tightly.
07 - Arrange the rolled tortillas seam-side down in the dish. Pour the remaining 240 ml of enchilada sauce over them and spread evenly. Sprinkle with the remaining cheddar cheese.
08 - Bake in the preheated oven for 20 minutes, or until the cheese is melted and the sauce is bubbling at the edges.
09 - Remove from the oven. Scatter sliced black olives and green onions over the top. Slice and serve hot.

# Notes:

01 - To make ahead, assemble the dish up to 24 hours in advance, cover, and refrigerate before baking.
02 - Monterey Jack, Pepper Jack, or a Mexican cheese blend can be substituted for cheddar.
03 - Ground turkey or chicken may be used as a leaner alternative to beef.
04 - Add bell peppers, corn, or black beans for supplemental nutrients and flavor.
05 - If substituting corn tortillas, ensure thorough warming or light frying to prevent cracking.
06 - Control spice level by adjusting the quantity of taco seasoning.
07 - Reheat leftovers at 175°C covered with foil, or microwave until heated through.
08 - Freeze assembled (unbaked) for up to 2 months; thaw overnight in the refrigerator prior to baking.

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