COOKING
BUEN PROVECHO FROM
MEXICO
BEEF ENCHILADAS Yields: 8 servings Time: 80 minutes
INGREDIENTS: • • • • • • • • • • •
1.5 pounds lean ground beef 1 medium white onion, peeled and diced 2 cloves of garlic, minced 1 can corn, drained 1 can black beans, rinsed and drained 8 large flour tortillas 3 cups shredded Monterey jack 1 can enchilada sauce 1 tsp. chili powder 1 tsp. ground cumin Salt and pepper to taste
DIRECTIONS:
• Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside. • In a large pan, cook the ground beef and marinate with salt, pepper, chili powder, and cumin, over medium-high heat until it is browned. Transfer the 44 | SEPTEMBER 2020
beef to a separate bowl and set aside. • In the same pan and using the beef grease, cook the cubed onion for 5 minutes until is translucent. Stir in the beans for 1 minute then add the garlic until golden. Remove pan from heat and stir the ground beef and 1/4 cup enchilada sauce into the veggie mixture until combined. Set aside. • To do the enchiladas, lay out a tortilla, and spread two tablespoons of enchilada sauce over the surface of the tortilla. Add 1/8th of the ground beef mixture and spread it along the tortilla. Finally, sprinkle 1/8th of the cheese. Roll up tortilla and place in the prepared baking dish. Repeat the same process with the remaining quantity. Pour some enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese. • Bake for 20 minutes. Remove from oven and serve immediately. Your can garnish the dish with chopped fresh cilantro and halved cherry tomatoes if desired.
