Tex-Mex Beef Enchiladas

Steps

1. Lightly fry the tortillas: Heat a pan with enough oil to cover the tortilla over medium heat. Once hot, lightly fry each tortilla for about 5 seconds until it begins to blister. Remove and repeat the process for all tortillas.
2. Prepare the chili gravy base: In a separate bowl, mix tomato paste into beef broth, along with chili powder, cumin, paprika, and cayenne pepper. Mix until everything is well dissolved.
3. Sauté aromatics: Heat oil in a pan over medium heat. Add onion and sauté for a couple of minutes. Then add minced garlic and sauté for 30 seconds.
4. Cook the ground beef: Add ground beef (80% lean, 20% fat) to the pan along with cumin, oregano, black pepper, and salt. Break it down and allow it to cook for 7 minutes until fully cooked.
5. Thicken the sauce: Move the meat to the side of the pan and allow all the fat to come to the center. Add flour and mix it into the fat/meat mixture. Then add the prepared broth mixture (from step 2) and continue mixing. Bring the mixture to a simmer, then reduce heat to medium-low and let it simmer for 10 minutes until the sauce thickens.
6. Preheat oven: Preheat the oven to 350°F.
7. Assemble enchiladas: Spread about half of the prepared beef chili gravy into the bottom of a baking dish. Take each tortilla, stuff with cheese and onion, roll it up, and place it in the baking dish. Repeat until all tortillas are used.
8. Bake enchiladas: Cover the assembled enchiladas with the remaining sauce, then top them with more cheese. Place the dish in the oven and bake for 10 minutes or until the cheese is completely melted.