Cheesy Beef
Enchiladas

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1. GET THE RICE GOING
   Heat 1 Tbsp olive oil in a medium saucepan over medium heat. Add ¾ cup long-grain white rice and cook 2–3 minutes, stirring occasionally, until a few grains start turning lightly golden. Add ¼ cup diced yellow onion and cook 2 minutes. Add 1 minced garlic clove and ½ tsp ground cumin and stir for about 30 seconds. Pour in ⅓ cup tomato sauce, 1¼ cups chicken broth and ¼ tsp kosher salt. Stir once, bring it to a simmer, cover and turn the heat to low. Cook 15–17 minutes. Turn off the heat and leave the lid on another 5 minutes.
   
   Don't keep checking it. Every time you lift the lid, the rice gods take something from you.
2. BUILD THE BEEF FILLING
   While the rice cooks, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add ¾ lb ground beef and ½ small diced yellow onion. Cook 5–7 minutes, breaking up the beef as it browns. If there's a bunch of grease in the pan, drain it. Add 2 minced garlic cloves and 1 packet taco seasoning. Cook 1 minute, stirring so the seasoning coats the beef. Stir in ⅓ cup red enchilada sauce and cook another 1 minute. Take the skillet off the heat.
   
   You want juicy beef, not taco soup. If there's liquid swimming around the bottom, give it another minute.
3. DOCTOR UP THE ENCHILADA SAUCE
   Pour the remaining red enchilada sauce into a small saucepan over medium-low heat. Add 1 Tbsp butter, ½ tsp ground cumin, ¼ tsp garlic powder and a small pinch of sugar. Simmer gently for 3–4 minutes, stirring occasionally, until the butter is melted and the sauce looks smooth and glossy. Taste it. If it still has that sharp canned-tomato edge, add another tiny pinch of sugar.
   
   Three minutes, one tablespoon of butter, and suddenly the can gets none of the credit.

1. ROLL THE ENCHILADAS
   Heat the oven to 375°F. Spread ⅓ cup of the doctored enchilada sauce across the bottom of an 8×8 baking dish. Wrap 6 medium flour tortillas in a damp paper towel and microwave them for 20–30 seconds. Warm tortillas roll. Cold tortillas fight back. Divide the beef mixture between the tortillas and sprinkle a little of the 2 cups shredded Mexican cheese blend inside each one. Roll them snugly and place them seam-side down. Pour the remaining doctored sauce over the top and finish with the remaining cheese.
   S&S SAVE
   Don't drown them in sauce. You want enchiladas you can actually pick up with a spatula—not six tortillas lost at sea.
2. INTO THE OVEN
   Bake the enchiladas uncovered for 18–22 minutes, until the sauce is bubbling around the edges and the cheese is completely melted. If you want a little color on top, switch on the broiler for 1–2 minutes.
   
   Stay there and watch them. Broilers have two settings: nothing's happening and call the fire department.
3. MAKE THE EASY ELOTE SALAD
   While the enchiladas bake, heat a dry skillet over medium-high heat. Add 1½ cups frozen corn and cook for 5–7 minutes, stirring occasionally but letting some of the corn sit long enough to char. Transfer it to a bowl and let it cool for 2–3 minutes. Mix in 2 Tbsp mayonnaise, 1 Tbsp sour cream, ¼ cup crumbled Cotija cheese, the juice from ½ lime, 1 Tbsp chopped fresh cilantro and ¼ tsp Tajín. Taste it. More lime? Squeeze it. More Tajín? Hit it. Finish the top with a light dusting of Tajín.
4. FLUFF THE RICE
   Take the lid off the rice and fluff it gently with a fork. Taste it and leave it alone if it's good. If it looks good, quit messing with it. Put the lid back on and keep it warm.
5. BRING IT HOME
   Pull the enchiladas from the oven and let them rest 5 minutes. Get the Mexican-style rice and Easy Elote Salad onto the table. Give the enchiladas a light sprinkle of chopped fresh cilantro. Sour cream on the side if you want it.
   
   Margaritas down. Dinner out.
   That is a Mexican dinner night, my friend.