Tex-Mex Cheesy Beef Enchiladas

Bring some Mexican flair to the table with this delicious, hearty dish. Double the quantity
of the meat filling and use it as a topping for tacos and nachos for an all-out Tex-Mex party. Don’t forget the frozen margaritas!
 

Serves 10  Prep Time 15 minutes  Cooking Time 40 minutes

10 (6-inch) flour tortillas

For the meat filling
3 tablespoons corn oil
1 cup chopped onions
1 tablespoon chopped garlic
500 grams ground beef
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup sour cream, divided
1 cup grated quick-melt cheese

For the sauce
1/2 cup chopped green bell peppers
2 (425-gram) cans crushed tomatoes
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon chili flakes
1 tablespoon chopped cilantro

1  Heat the oil in a medium saucepan and sauté onions until translucent. Add garlic and let cook for half a minute.
2  Add beef and let cook until the color turns from pink to brown. Season with chili powder, cumin, salt, and pepper; mix well. Continue cooking the beef until almost dry.
3  Transfer the beef to a bowl but leave the oil in the pan. Stir in 1/2 cup sour cream and half of grated cheese to the beef. Mix well and set aside.
4  Make the sauce: Using the same pan with the leftover oil, sauté bell peppers. Add tomato sauce, chili powder, cumin, salt, pepper, and chili flakes. Bring to a boil then let simmer for 5 minutes. Turn off the heat and add cilantro. Mix well.
5  To assemble, place equal portions of the beef mixture on the center of each tortilla. Roll to secure the filling. Arrange the tortilla rolls on a baking dish.
6  Pour tomato sauce over tortilla rolls and top with the remaining sour cream and grated cheese.
7  Bake in a preheated oven at 350ºF for 20 minutes or until cheese has melted.

Photography by Kai Huang │ Food Preparation by Rachelle Santos │ Prop Styling by Cleone Baradas

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