Cheesy Enchilada Tacos

Course: Lunch, Dinner

Ingredients:

For the Filling:

• 1/2 lb lean ground beef

• 1/2 tablespoon olive oil

• 1/2 small onion, chopped

• 1 cloves garlic, minced

• 1/2 bell pepper, diced (any color you prefer)

• 1/2 can (15 oz) black beans, drained and rinsed

• 1/2 can (15 oz) corn kernels, drained

• 5 oz red enchilada sauce (homemade recipe below)

• Salt and pepper to taste

For the Homemade Enchilada Sauce:

• 1 tablespoon vegetable oil

• 1 tablespoon all-purpose flour

• 2 tablespoons chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 1 cup chicken or vegetable broth

• 4 oz tomato sauce

• Salt to taste

For the Tacos:

• 8 flour or corn tortillas

• 1 cup Mexican cheese blend

• 1/4 cup enchilada sauce

• Cilantro, for garnish

Instructions:

1. If making the Homemade Enchilada sauce, start by heating the vegetable oil in a saucepan over medium heat.

2. Add the flour to the hot oil and whisk continuously for 1-2 minutes to make a roux. The roux should be smooth and bubbling.

3. Stir in the chili powder, ground cumin, garlic powder, onion powder, and dried oregano. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.

4. Gradually pour in the chicken or vegetable broth while whisking continuously to prevent lumps from forming.

5. Add the tomato sauce to the saucepan and stir to combine.

6. Bring the enchilada sauce to a simmer, then reduce the heat to low. Let it simmer gently for about 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

7. Taste the sauce and season with salt to taste, if needed.

8. Once the enchilada sauce is ready, remove it from the heat and let it cool slightly before using.

9. Heat olive oil in a separate large skillet over medium heat. Add chopped onions and diced bell pepper. Cook until they start to soften, about 3-4 minutes.

10. Add minced garlic and ground beef to the skillet. Cook, breaking up the beef with a spoon, until it's browned and no longer pink.

11. Stir in the black beans and corn kernels. Cook for an additional 2-3 minutes until heated through.

12. Pour the enchilada sauce over the beef mixture in the skillet. Stir well to combine, ensuring everything is coated in the sauce. Let it simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

13. To assemble the tacos, dip the backside of each taco into the enchilada sauce and place it sauce side down in a skillet.

14. Fill half of the tortilla with a spoonful of the enchilada mix followed by a sprinkle of cheese.

15. Close the tortilla and cook on both sides for about 2-3 minutes until the cheese is melted. Repeat this process with remaining tacos.

16. Assembly tacos on a plate, garnish with fresh cilantro if using and enjoy warm.

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