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Beef and Pepper Enchiladas
with Sour Cream
These enchiladas are perfect when you want a low-fuss dinner that will please your hungry family on a weeknight. Simple, quick and delicious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
160 g
Sweet Bell Pepper
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
6 unit
Flour Tortillas
(Contains Gluten)
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
370 mL
Crushed Tomatoes
6 tbsp
Sour Cream
(Contains Milk)
1 unit
Green Onion
1 unit
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add crushed tomatoes, half the Enchilada Spice Blend and 1/4 tsp sugar (dbl for 4 ppl) to a medium pot. Heat pot over medium-high heat. Bring to a simmer. Once simmering, reduce to heat to low. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Season with salt and pepper, to taste. Remove the pot from heat.
While enchilada sauce comes to a simmer, core, then cut pepper into 1/4-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic. Grease an 8x8-inch baking dish with 1 tbsp oil. (NOTE: For 4 ppl, use a 9x13-inch baking dish greased with 2 tbsp oil.)
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and peppers. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.
Add garlic and remaining Enchilada Spice Blend to the pan with beef and peppers. Cook, stirring often, until fragrant, 1 min. Add half the enchilada sauce. Cook, stirring occasionally, until peppers are tender, 2-3 min. Season with salt and pepper, to taste.
Spread half the remaining enchilada sauce across the bottom of the prepared baking dish. Place tortillas on a clean work surface. Divide filling between tortillas. Roll up to close and place, seam-side down, in the baking dish. Spoon remaining enchilada sauce over enchiladas, then sprinkle cheese over top. Bake in the middle of the oven until cheese melts, 5-6 min.
Divide enchiladas between plates. Dollop sour cream over top. Sprinkle with green onions.
