Ingredients
- 1 tablespoon vegetable oil, plus more for brushing
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 6 8-inch corn or flour tortillas
- 1 cup shredded Monterey Jack cheese
- Salsa, for serving
- Sour cream, for serving
Instructions
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2 minutes until softened. Add the lean ground beef, salt, pepper, chili powder, smoked paprika, and cumin. Cook until the beef is browned and cooked through, stirring to break it up. Drain any excess fat.
- Preheat your oven to 400°F. Warm the tortillas in the microwave wrapped in a damp paper towel for about 30-45 seconds to make them soft and pliable. Spoon a portion of the beef mixture down the center of each tortilla and sprinkle a little shredded cheese on top.
- Roll each tortilla tightly and place seam side down on a parchment-lined baking sheet. Lightly spray or brush the tops with a bit of oil. Bake for 15-20 minutes until the edges are crispy and golden. Serve hot with salsa and sour cream.