These are my jam. Who doesn’t love a good enchilada? First off, they are typically a one dish dinner. They’re also usually full of cheese which doesn’t hurt. I love these beef enchiladas because they are so delicious, but also gorgeous with all the colors from the veggies.
This is the perfect dish to celebrate Valentine’s Day with your best pals! It’s easy & 100% a crowd pleaser. Some of my very favorite Valentine’s Days are the ones I spent with my roommates in college. We would make something delicious, watch a funny movie & have the best time. Serve these babies up with some guac & salsa, done & done.
I hope that you have the sweetest Valentine’s Day & remember it’s all about love even if it’s love for your best pals!
happy cooking! xx
ellyn
SERVINGS: 14-16 enchiladas
TIME: 40 minutes
INGREDIENTS:
For filling..
• 1 lb ground beef
• 1 medium red onion
• 1 jalapeno
• 2 large garlic cloves
• 1 tablespoon tomato-based hot sauce – I love Valentino!
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 1 teaspoon oregano
For sauce..
• 1 tablespoon olive oil
• 1 yellow bell pepper
• 1 red bell pepper
• ¼ teaspoon salt
• 1 tablespoon tomato paste
• ½ cup chicken stock
Extra..
• 14-16 corn tortillas
• 8 oz pepper jack cheese
• Cilantro
• Grape tomatoes
• Limes
INSTRUCTIONS:
1. In a large skillet cook ground beef through. Remove from skillet, set aside & remove excess fat.
2. Add to the skillet diced jalapeño & red onion over medium high heat. Cook until tender. Add in the rest of the “filling ingredients.” Cook another 1-2 minutes. Remove from heat & set aside.
3. For the sauce: in a skillet heat olive oil to medium high heat. Add in thinly sliced peppers, cook until tender. Season with salt. Once tender, add tomato paste & chicken stock. Simmer for 5 minutes. * this is not a very saucy enchilada dish. If you like a lot of sauce double the tomato paste & chicken stock.
4. Build enchiladas by adding 1 tablespoon each of filling & pepper jack cheese to a corn tortillas. Roll up tightly. Add to a greased baking dish. 5. Top enchiladas with any remaining cheese & sauce.
6. Cover & bake at 350 for 30 minutes.
7. Optional: top with cilantro, grape tomatoes & lime juice.
8. Enjoy!
