Ingredients
For the Filling
1 lb ground beef
½ small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt and black pepper to taste
For the Red Chile Sauce
2½ cups red chile sauce (homemade or store-bought)
For Assembly
12 corn tortillas
2 cups shredded cheddar or Monterey Jack cheese
2 tablespoons vegetable oil (for softening tortillas)
Instructions
Preheat oven to 375°F (190°C). In a skillet over medium heat, cook ground beef and onion until browned and softened. Drain excess grease. Add garlic, cumin, oregano, salt, and pepper, and cook for 1 minute more. Remove from heat.
Lightly warm tortillas in a skillet with a small amount of oil or microwave wrapped in a damp towel until pliable. Spread a thin layer of red chile sauce in the bottom of a baking dish.
Fill each tortilla with a spoonful of beef and a sprinkle of cheese, roll tightly, and place seam-side down in the dish. Pour remaining red chile sauce evenly over the top. Sprinkle with remaining cheese.
Bake for 20–25 minutes until heated through and cheese is melted and bubbly. Let rest for 5 minutes before serving. Serve warm with your favorite sides.