Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned tomato sauce
- 1/2 cup beef broth
- 8 corn tortillas
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Optional: Sour cream and sliced jalapeños for garnish
Feel free to swap the ground beef for turkey or chicken if you prefer a lighter version. And for a vegetarian twist, black beans make a fantastic substitute.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until it’s browned and cooked through, about 6-8 minutes, then drain any excess fat.
- Stir in the cumin, chili powder, paprika, salt, and black pepper. Let the spices bloom for about 2 minutes, releasing their aromatic oils.
- Add the tomato sauce and beef broth, stirring to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
- Warm the corn tortillas in a dry skillet for about 20 seconds on each side. This makes them pliable and easy to roll.
- Spoon about 1/4 cup of the beef mixture into each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Pour any remaining beef mixture over the tortillas and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, and serve with sour cream and sliced jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International