Beef Enchiladas Recipe

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat. Add diced onions and sauté until soft, about 3 to 4 minutes. Stir in garlic, taco seasoning, tomato paste, and green chiles. Add a splash of water if the mix feels dry. Simmer until thick and flavorful, then remove from heat.

Warm the corn tortillas for about 30 seconds per side in a dry skillet or microwave them wrapped in a damp paper towel for 20 to 30 seconds to prevent tearing.

Spread about 1/2 cup of enchilada sauce across the bottom of a baking dish. Spoon about 1/3 cup of beef mixture down the center of each tortilla. Add a sprinkle of cheese, roll tightly, and place seam-side down in the dish.

Pour the remaining enchilada sauce over the rolled tortillas, making sure each one is coated. Sprinkle the rest of the cheese over the top.

Bake at 350°F (175°C) for 20 minutes, or until the cheese is melted and the edges are slightly crispy. Let them rest for a few minutes before serving.

Serve hot with your favorite toppings like sour cream, fresh herbs, or a spoonful of pico de gallo.