Mexican Beef Enchiladas

• Gluten free

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 1 bunch Cilantro, leaves
  • 4 Garlic cloves
  • 1 Onion

• Condiments

  • 1 can Tomato sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 12 Corn tortillas

• Dairy

  • 1 package Cheddar cheese

Found on melaniecooks.com

Description

Ingredients

• 12 corn tortillas
• 1½ lbs ground beef
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 can (8 oz) tomato sauce
• 1 bunch of cilantro (leaves chopped, stems discarded)
• 1 package (8 oz) shredded cheddar cheese
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tbsp oil
• Salt and pepper to taste

Directions

• Preheat the oven to 375F.
• Heat the oil in a non-stick frying pan over medium-high heat. Add chopped onion and cook, stirring periodically, for 5 minutes. Add ground beef, sprinkle with chili powder and cumin, and stir to combine. Cook, stirring periodically, for 7 minutes, or until cooked through (no longer pink).
• Add garlic and ½ of the can of the tomato sauce. Stir and cook for 3 minutes.
• Turn off the heat. Add chopped cilantro and ½ cup of shredded cheese, and stir to combine. Add salt and pepper to taste. The filling for the beef enchiladas is ready.
• Add water to the remaining tomato sauce in a can so the can is full, and stir with a spoon. Pour ¼ of the tomato sauce and water mixture on the bottom of the 8x12 baking dish, and spread so it covers the bottom of the dish.
• Heat the corn tortillas in the microwave: 3 at a time, for 30 seconds. After you heat the first 3 tortillas, assemble 3 enchiladas, then heat 3 more tortillas, etc.
• To assemble the enchilada, put a heaping tablespoon of the beef filling on top of the tortilla, then roll the tortilla into a roll. Put on a baking dish seam side down. Put all assembled enchiladas in that baking dish next to each other.
• Pour tomato sauce over the enchiladas.
• Put in the oven and bake for 30 minutes.