Ingredients: |
Ingredients: 1/4 ounce Tam-pico de gallo
2 1/2 ounce can tomato paste
2 poblano peppers, cut into 1/2" pieces
4 cloves garlic, finely chopped
1 lb. ground beef
6 corn tortillas
1/2 cup sharp cheddar, coarsely shredded
1 teaspoon sugar
Kosher salt & pepper
Olive oil
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Directions: |
Directions:1. In medium saucepan, combine tam-pico de gallo spice blend, tomato paste, sugar and 2 cups water. Bring to a boil over high heat. Boil until slightly reduced, to 1 3/4 cups, about 4-6 minutes. Season to taste with salt and pepper. Cover to keep warm.
2. Heat 1 T oil in large skillet over medium-high. Add chopped poblanos and cook until crisp-tender and browned in spots, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and 1/2 teaspoon salt and cook, breaking up into pieces, until browned, about 5 minutes. Remove skillet from heat.
3. Meanwhile, place tortillas directly on center oven rack, and toast until crispy, flipping halfway through, 2-3 minutes per side (watch closely).
4. Place toasted tortillas on top of beef mixture (the tortillas will slightly overlap), and pour sauce over top, making sure to coat the tortillas. Top with grated cheddar and bake on the center oven rack at 450ºF until sauce is thickened and cheese is golden and bubbling, about 8-10 minutes. |
Personal
Notes: |
Personal
Notes: Top enchiladas with fresh pico de gallo: diced tomatoes, red onions, chopped cilantro, lime juice, salt and pepper.
from the kitchen of Dinnerly.
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This recipe for Beef Enchilada Casserole is from