Cheesy Red Ground Beef Enchiladas

Steps

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1. 1
   Heat a pan over medium heat and drizzle in 1 to 1.5 tablespoons of oil. Add 3/4 cup chili powder and mix thoroughly, stirring for about 30 seconds while being careful not to burn it.
   ▶ ≈0:29
2. 2
   Pour in 2.25 cups water, 8 oz tomato sauce, and 1 tablespoon chicken bouillon. Stir everything together and simmer on medium heat for 6 minutes until the sauce thickens.
   ▶ ≈1:31
3. 3
   Add 1 pound of ground beef to a heated cast iron pan and cook for 4 to 6 minutes until the pink is gone.
   ▶ ≈2:22
4. 4
   Season the cooked ground beef with 1 tablespoon chicken bouillon, 1 teaspoon each of garlic powder, onion powder, black pepper, ground cumin, and Mexican oregano. Mix well.
   ▶ ≈2:41
5. 5
   Preheat the oven to 380°F. Warm lard or oil in a pan, then briefly dip each corn tortilla into the hot oil for just a few seconds to soften it without making it soggy.
   ▶ ≈3:35
6. 6
   Spread a ladle of enchilada sauce on the bottom of a baking dish. Dip a softened tortilla into the red sauce, place it in the dish, fill with seasoned ground beef, roll it up, and repeat until the dish is full.
   ▶ ≈4:44
7. 7
   Pour the remaining enchilada sauce over the rolled tortillas, making sure the sides are well-covered. Sprinkle Mexican cheese blend generously on top and garnish with chopped green onions.
   ▶ ≈6:50
8. 8
   Bake in a 380°F oven for 20 to 25 minutes until the cheese is melted and bubbly and the edges are lightly golden.
   ▶ ≈7:19
9. 9
   Remove from the oven and let cool for a moment before serving.
   ▶ ≈8:00