Cheese Enchilada And Beef Taco Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly oil an 8x8 or similar baking dish and set aside.

Soften tortillas

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Working quickly, warm each corn tortilla about 10–15 seconds per side until flexible but not browned. Stack on a plate and keep covered with a kitchen towel to stay pliable.

Sauté aromatics

In the same skillet, add 1 cup diced onion and 2 teaspoons minced garlic. Sauté over medium heat 3–4 minutes until softened and fragrant; season with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Remove from heat and let cool slightly.

Fill tortillas

Combine 2 1/2 cups shredded cheddar and 1 cup Monterey Jack in a bowl. Add the sautéed onion and garlic to the cheese and mix. Spoon about 2–3 tablespoons of the cheese-onion mixture onto the center of each warmed tortilla, roll tightly, and place seam-side down in the prepared baking dish. (You should have 8 enchiladas fitting snugly.)

Top with sauce and cheese

Pour 1 1/2 cups enchilada sauce evenly over the rolled enchiladas, making sure each is lightly coated. Reserve about 1/2 cup sauce for serving. Sprinkle the remaining 1/2 cup shredded cheddar over the top. Season lightly with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Bake

Bake uncovered in the preheated oven 15–18 minutes, until cheese is melted and sauce is bubbling at the edges. For a lightly browned top, switch oven to broil and broil 1–2 minutes watching carefully.

Finish and serve

Remove from oven and let rest 3 minutes. Garnish with 2 tablespoons chopped cilantro and serve with 1/2 cup sour cream and reserved enchilada sauce on the side.

Cook beef

Heat a medium skillet over medium-high heat. Add the 1 lb ground beef and cook, breaking up with a spoon, until mostly browned, about 5–7 minutes. Drain off excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.

Season

Reduce heat to medium. Sprinkle 2 tablespoons taco seasoning over the beef and add 1/2 cup water. Stir to combine, bring to a simmer, and cook 3–4 minutes until sauce thickens and coats the beef. Taste and add 1/4–1/2 teaspoon salt if needed. Remove from heat.

Warm tortillas

Heat a separate small skillet over medium heat. Lightly brush each of the 4 tortillas with 1 teaspoon vegetable oil and warm 20–30 seconds per side until pliable and lightly toasted. Keep warm wrapped in a towel.

Assemble tacos

Divide the seasoned beef evenly among the 4 warmed tortillas. Top each with about 2 tablespoons shredded lettuce, 2 tablespoons diced tomato, a tablespoon shredded cheddar, and a sprinkle of diced onion. Add pickled jalapeños or sliced avocado if using. Serve with lime wedges for squeezing over the tacos.

Offer the pickled jalapeños, sliced avocado, and additional cilantro as optional garnishes. Arrange on the plate alongside the enchiladas and tacos so diners can add to taste.