Tex-Mex Beef Enchiladas

1 tablespoon olive oil

1 yellow onion, finely diced

1 pound 80/20 ground beef

4 tablespoons TAK’s Tex-Mex Blend (or a packet of store-bought taco seasoning if preferred)

4 tablespoons unsalted butter

6 tablespoons All-Purpose flour

4 cups unsalted beef broth

1 ½ teaspoon Kosher salt

1 teaspoon cumin

1 teaspoon chili powder

Pinch of black pepper

16-20 corn tortillas

1 cup Cheddar cheese, freshly grated

1 cup Monterrey Jack cheese, freshly grated

Instructions:

Preparation: Begin by preheating your oven to 350°. Ensure you have a greased 9x13” casserole dish on standby.

Sauté Onion & Beef: In a large sauté pan, warm the olive oil over medium-high heat. Once hot, add the diced onions. Sauté these for about 5-8 minutes until they've softened. To this, add your ground beef and the TAK’s Tex-Mex Blend. Use a wooden spoon to break the beef apart as it cooks. Continue cooking until the beef is browned and no pink remains (approximately 10 minutes). Once done, transfer this beef mixture into a bowl and set it aside for later.

Make the Sauce: Using the same sauté pan, place it back on the stove but reduce to medium heat. Add in your butter and wait for it to melt. Upon melting, sprinkle in the flour and whisk, creating a roux. Let this cook for 2-3 minutes. Start pouring in your beef broth incrementally, ensuring you whisk well after each pour. Once all the broth is mixed in, season with the salt, cumin, chili powder, and a hint of black pepper. Continue to cook this for another 7-10 minutes, stirring intermittently until the sauce has thickened.

Layer the Casserole: Before you start assembling the enchiladas, add a splash of your sauce to the casserole dish just enough to coat its base. To your beef mixture, mix in ¼ cup of both the Monterrey Jack and Cheddar cheeses.

Assemble Enchiladas: Take two paper towels, dampen them and wrap half the tortillas inside. Do the same for the other half. Warm these in the microwave for 30 seconds to a minute - until they're warm and easy to roll. For each tortilla, spoon about 2 tablespoons of your beef mix, roll it up, and position it in your casserole dish with the seam facing down. Continue doing this until your dish is filled.

Baking: Pour over the remaining sauce across your enchiladas, ensuring they're all covered. Sprinkle the rest of your cheeses on top. Cover your dish with aluminum foil and bake for 20 minutes. After this, remove the foil and continue to bake for an additional 15 minutes. Once done, allow it to cool a bit before serving. Enjoy your meal!