Spicy Beef Enchiladas
A flavorful dish featuring zesty beef filling wrapped in soft cornmeal crepes, perfect for family gatherings or casual weeknight dinners.
Ingredients
For the Cornmeal Crepes
- 1 cup cornmeal Gives a unique texture and flavor.
- 1 cup water To hydrate the cornmeal.
- 1 teaspoon salt Enhances flavor.
- 1 tablespoon oil For cooking.
For the Beef Filling
- 1 pound ground beef Can be swapped with ground turkey for a leaner option.
- 1 unit onion, finely chopped Adds sweetness and depth.
- 2 cloves garlic, minced Brings out the savory flavors.
- 1 tablespoon chili powder For that spicy kick.
- 1 teaspoon cumin Adds warmth and earthiness.
- 1 can diced tomatoes (14.5 oz) Juicy and flavorful base.
- 1 cup shredded cheese Cheddar or Monterey Jack works beautifully, or use vegan cheese for a plant-based version.
Instructions
Preparation of Cornmeal Crepes
- In a bowl, mix cornmeal, water, salt, and oil until smooth. Let sit for 10 minutes.
- Heat a non-stick skillet over medium heat and lightly oil it.
- Pour in a small ladle of batter, swirling to form a thin crepe. Cook for about 2 minutes per side, or until golden. Repeat with remaining batter.
Cooking the Beef Filling
- In a large skillet, heat a bit of oil over medium-high heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
- Add the ground beef, breaking it apart, and cook until browned.
- Stir in the chili powder, cumin, and diced tomatoes. Let this simmer for 5-7 minutes, allowing those flavors to meld.
Assembly and Baking
- Place a few spoonfuls of the beef filling in the center of each cornmeal crepe.
- Roll them up tightly and place them seam-side down in a greased baking dish.
- Sprinkle shredded cheese generously over the top of the enchiladas.
- Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes or until bubbly and golden.
Serving
- Once out of the oven, let cool for a few minutes.
- Garnish with fresh cilantro, a dollop of sour cream, or sliced avocado before serving.
Notes
These enchiladas store beautifully! Keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or bake in the oven at 350°F (175°C) until heated through. Feel free to freeze assembled but unbaked enchiladas for up to 2 months; just ensure to protect them from freezer burn.