These tasty ground beef enchiladas are smothered in a spicy sauce and topped with cheddar cheese.
1 tablespoon vegetable oil
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
1/8 teaspoon salt
2 cups water
1 pound lean ground beef
2 medium onions, chopped - divided use
8 (6-inch) corn tortillas
1 pound shredded cheddar cheese
- In a medium heavy skillet, heat oil until shimmering; add tomato sauce, chili powder and salt; then stir in water. Simmer, stirring occasionally, until hot. Do not boil. Remove from heat and set aside.
- In a separate skillet over medium-high heat, brown the beef. Add half the onion and cook until fragrant and translucent, 3 to 5 minutes. Moisten with part of the enchilada sauce.
- Preheat oven to 400°F (205°C).
- Dip corn tortillas into the sauce for a few seconds to soften. Lay tortillas flat in bottom of 13x9x2-inch baking dish, overlapping. Begin filling tortillas with beef, cheese and onion, using up all the beef but setting aside some of the cheese and onion for the topping. As each one is filled, roll it tight and place seam-side down in a row.
- Top enchiladas with remaining sauce, cheese, and onion. Cover with aluminum foil and bake until cheese is bubbling, about 15 minutes. Let cool slightly, then serve.
Makes 12 servings.