Tex-Mex Beef Enchiladas



1 tbsp olive oil

1 finely diced yellow onion

1 lb 80/20 ground beef

4 tbsp TAK’s Tex-Mex Blend (or substitute with store-bought taco seasoning)

4 tbsp unsalted butter

6 tbsp All-Purpose flour

4 cups unsalted beef broth

1 ½ tsp Kosher salt

1 tsp cumin

1 tsp chili powder

A pinch of black pepper

16-20 corn tortillas

1 cup freshly grated Cheddar cheese

1 cup freshly grated Monterrey Jack cheese


Preparation: Preheat the oven to 350°F and grease a 9x13” casserole dish.

Meat Mixture: Over medium-high heat, warm olive oil in a large pan. Sauté onions until softened (5-8 mins). Introduce ground beef and TAK’s Tex-Mex Blend. Break and mix with a spoon until fully cooked. Transfer to a bowl and set aside.

Sauce: On medium heat, melt butter in the same pan. Gradually add flour while whisking to create a roux. Cook for 2-3 minutes. Introduce beef broth bit by bit, whisking after each pour. Season with salt, cumin, chili powder, and pepper. Stir for 7-10 minutes until thickened.

Prep Dish: Lightly cover the dish's base with the sauce.

Cheese Mix: Combine a ¼ cup of both cheeses with the beef mixture.

Tortilla Prep: Wrap half the tortillas in damp paper towels. Do the same with the remaining half. Microwave for 30s-1 min until soft.

Assemble Enchiladas: Spoon 2 tbsp of the beef mix onto each tortilla, roll, and place seam-down in the dish. Once filled, pour over the rest of the sauce and sprinkle with cheese.

Bake: Cover with foil and bake for 20 minutes. Uncover and bake for another 15 minutes.

Serve: Cool slightly before serving. Enjoy your Tex-Mex delight!