What To Know
- In this comprehensive guide, we’ll embark on a culinary journey, exploring the secrets of crafting mouthwatering beef enchiladas smothered in a velvety queso sauce.
- Add diced jalapeños or a pinch of cayenne pepper to the beef filling for a fiery twist.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Enchiladas, a culinary masterpiece of Mexican cuisine, tantalize taste buds with their savory fillings, tender tortillas, and delectable sauces. In this comprehensive guide, we’ll embark on a culinary journey, exploring the secrets of crafting mouthwatering beef enchiladas smothered in a velvety queso sauce.
Ingredients:
For the Enchiladas:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
For the Queso Sauce:
- 1 cup (8 ounces) Velveeta cheese, cubed
- 1 cup (8 ounces) cheddar cheese, shredded
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Step 1: Prepare the Beef Filling
1. Brown the ground beef in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened.
3. Stir in the tomato sauce, black beans, corn, chili powder, cumin, salt, and pepper.
4. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
Step 2: Preheat the Oven
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 3: Assemble the Enchiladas
1. Spread about 1/4 cup of the beef filling down the center of each tortilla.
2. Roll up the tortillas and place them seam-side down in a greased 9×13 inch baking dish.
Step 4: Make the Queso Sauce
1. In a medium saucepan, combine the Velveeta cheese, cheddar cheese, milk, salt, and pepper.
2. Cook over medium heat, stirring constantly, until the cheese is melted and smooth.
Step 5: Pour the Queso Sauce
Pour the queso sauce over the enchiladas, covering them completely.
Step 6: Bake
Bake for 20-25 minutes, or until the cheese is bubbly and the enchiladas are heated through.
Step 7: Garnish and Serve
Garnish with chopped cilantro, sour cream, and sliced avocado. Serve immediately.
Heavenly Variations:
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the beef filling for a fiery twist.
- Veggie Delight: Substitute the ground beef with grilled vegetables, such as bell peppers, zucchini, and mushrooms.
- Creamy Queso: For a richer sauce, use a combination of Velveeta and cream cheese.
Tips for Perfection:
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overfill the tortillas, as they may burst during baking.
- If the queso sauce becomes too thick, add a splash of milk to thin it out.
- Let the enchiladas rest for a few minutes before slicing and serving to prevent them from falling apart.
The Grand Finale: A Culinary Symphony
With every bite of these beef enchiladas smothered in queso, you’ll experience a symphony of flavors and textures. The savory beef filling, tender tortillas, and velvety cheese sauce will tantalize your taste buds and leave you craving more.
Information You Need to Know
Q: Can I use other types of cheese in the queso sauce?
A: Yes, you can use a blend of different cheeses, such as Monterey Jack, pepper Jack, or queso fresco.
Q: How long can I store leftover enchiladas?
A: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Q: What can I serve with beef enchiladas with queso?
A: Enchiladas pair well with sides such as rice, beans, guacamole, and salsa.
