Better Than Ever Beef Enchiladas
1/2 lb extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups salsa, divided
1 can (19 oz) black beans, drained and rinsed
1/2 cup shredded cheese
2 tsp Zesty Italian dressing
8 flour tortillas 6 inch
2 tbsp chopped cilantro
Preheat oven to 400 degrees. Cook meat and peppers in a large non stick skillet on medium heat until meat is no longer pink. Add 1 cup salsa and all the beans. Simmer 4 minutes or until peppers are tender. Remove from heat; stir in 1/4 cup cheese.
Spread 1/4 cup of the salsa onto the bottom of a 9X13 pan. Brush dressing lightly over both sides of tortillas. Stack 4 high and heat in the microwave for 20 seconds. Immediately spoon 1/3 cup meat mixture down the centre of each tortilla; roll up. Place seam side down in dish. Repeat with remaining 4 tortilla. Spoon remaining salsa over filled tortillas.
Bake 20 minutes. Cover top with remaining cheese and bake for 2-3 miutes more.
Recipe Notes: I love this recipe. I could eat it all the time. I have made this without the beans. Instead I cook a whole pound of ground beef and add a package of taco seasoning. Whatever beef is left I put on nacho chips with some grated cheddar or, even better, I use it to make mexican omelettes the next day. I like the top to get nice and crispy so I serve the reserved salsa on the side. Oh and sour cream if there is any. This and a nice green salad is dinner. Score 4.5/5
2 comments:
Looks good! Although I must admit, I drench my enchiladas in sauce, the pretty much swim....haha!
This recipe would be much better on my expanding arse I think :)
Thanks for sharing!
Well I'm not what you would call skimpy with the sour cream, so it probably evens out.
What kind of sauce are you drenching them in?
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