Tex-Mex Beef and Cheese Enchiladas

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon. Cook until no longer pink. Drain off any excess grease and season generously with chili powder, paprika, cumin, garlic powder, and salt. Stir in the tomato sauce and 2 cups of water. Reduce heat and simmer gently. (15 minutes)

Recipe View In a separate bowl, whisk together the remaining water, flour, and sugar until the flour is fully dissolved. Gradually stir this mixture into the simmering meat sauce. Continue to simmer, stirring occasionally, until the sauce has thickened to your liking, about 10 minutes. (10 minutes)

Recipe View While the sauce is simmering, heat the cooking oil in another skillet over medium-high heat. Lightly warm each corn tortilla in the hot oil until softened and pliable—this will prevent them from cracking when rolled. (10 minutes)

Recipe View Fill each warmed tortilla with a generous amount of shredded American cheese. Roll up tightly and place seam-down in a 9x13-inch baking dish, reserving some cheese for topping. (15 minutes)

Recipe View Pour the prepared meat sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining shredded cheese over the top. (5 minutes)

Recipe View Bake in the preheated oven for 25 minutes, or until the cheese is melted, bubbly, and lightly browned. Let cool slightly before serving. (25 minutes)