Description
Ground beef enchiladas combine seasoned beef, bell peppers, tortillas, and melted cheddar in an easy Tex-Mex dinner.
Ingredients
Units
Scale
- 2 cups tomato passata
- 1/2 cup shredded sharp cheddar
- 3/4 lb ground beef
- 8 medium flour tortillas
- 3 bell peppers (red and yellow)
- 2 cloves garlic
- 1 bunch green onions
- 1 beef bouillon cube (0.36 oz)
- 1 onion
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons cayenne pepper
- Sweet chili sauce, optional
- Olive oil
Instructions
- Preheat the oven to 375°F.
- Finely chop the onion and garlic. Cut the bell peppers into small cubes.
- In a small bowl, combine the dried oregano, ground cumin, cayenne pepper, and a pinch of salt.
- Heat a splash of olive oil in a large skillet or wok. Cook the onion and garlic for about 1 minute. Add the ground beef and cook until browned, breaking it up as it cooks.
- Add the seasoning mixture and stir well to coat the beef.
- Pour in the tomato passata and add the brown sugar. Bring to a gentle simmer, then add the crumbled beef bouillon cube. Stir well and taste to see if the seasoning is to your liking.
- Add the diced bell peppers and stir until everything is well combined.
- Take a tortilla and fill it with some of the beef mixture. Roll it up and place it in a baking dish. Repeat with the remaining tortillas.
- Spoon the remaining beef mixture over the enchiladas. Top with the shredded cheese and bake for 20 to 25 minutes.
- Serve with fresh green onions and, if desired, sweet chili sauce.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican