Serves 5
63 min
Cheddar-Beef Enchiladas
Recipe GLPRa1f8d1345a70e2
Savory ground beef enchiladas loaded with sharp cheddar cheese, sautéed peppers, and thick chunky salsa. These cheesy rolled tortillas are baked until bubbly and golden, making a satisfying main course that serves five.
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Ingredients
1/2 lb extra lean ground beef
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 tablespoons zesty Italian dressing
2 cups thick and chunky salsa, divided
1 1/4 cups sharp cheddar cheese, shredded, divided
10 corn tortillas, 6 inch
Directions
Preheat oven to 350°F. Heat the Italian dressing in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink (internal temperature 160°F), about 5-7 minutes. Drain any excess fat.
Add the chopped red and green bell peppers to the cooked beef. Stir well and cook for 2-3 minutes until the peppers begin to soften.
Remove the skillet from heat. Stir in 1 cup of the salsa and 3/4 cup of the shredded cheddar cheese into the beef and pepper mixture. Mix until well combined.
Spread 1/2 cup of the remaining salsa evenly across the bottom of a 9x13 inch baking dish.
Warm the corn tortillas in a microwave (wrapped in damp paper towels for 1 minute) or in a dry skillet to make them pliable.
Fill each warm tortilla with about 1/4 cup of the beef mixture. Roll tightly and place seam-side down in the prepared baking dish. Arrange all 10 filled enchiladas in two rows.
Pour the remaining 1/2 cup salsa evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
Cover the baking dish with foil and bake for 20-25 minutes until the cheese is melted and bubbly. Remove foil and serve hot.
