On the menu tonight, Ground Beef Enchiladas. I’ve made enchiladas before but these are different in that I didn’t use a lot of sauce on top. I also added olives, which I don’t normally use, but it turned out delicious. Other enchilada dishes I have made used flour tortillas, but I used corn tortillas in this dish. The taste and texture changes were really nice.
Unlike a lot of enchiladas I’ve had, this one has a lot of veggies with the meat. I mentioned the olives but there are also onions and green bell pepper. This isn’t a spicy dish, but you could easily add a little cayenne pepper and or jalapeno (or hotter) peppers to give it some heat. The most interesting change I made was adding Chinese 5 spice. WHAT?? In enchiladas?? Yes! It was so good.
If you don’t eat meat, you could easily substitute the ground beef with Impossible burger. I hope the next time you are in the mood for enchiladas, you will try my version.
Ground Beef Enchiladas with Olives and Cheddar Cheese
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Loading...Ground Beef Enchiladas with Olives and Cheddar Cheese
Ingredients
- 1 lb ground beef
- 1 green bell pepper, diced
- 1 small Vidalia onion, diced
- 1 14 oz can crushed tomatoes
- 1 tsp Chinese 5-spice powder
- 1/4 cup green olives, chopped
- 12 6" corn tortillas
- 2 cups medium cheddar cheese, grated
- 1 cup Cotija cheese, crumbled
- Kosher salt and pepper to taste
- 2-3 Tbsp olive oil
Instructions
Pre-heat the oven to 350 degrees
Pre-heat a large skillet with a little olive oil over medium-high heat
Add the onion and bell pepper to the pan and season with a little salt and pepper
Cook until the onions are translucent, about 5 minutes
Add the ground beef and season it with the 5-spice powder along with salt and pepper
Break up the ground beef and let it carmelize, another 5-10 minutes
Add the tomatoes and olives to the pan, stir to combine
Cook another 2-3 minutes and taste for seasoning
Remove and set aside
Heat some more oil in the pan and heat the tortillas on each side - 10-15 seconds per side
Place the cooked tortillas on a lined plate to absorb any excess oil
In a 13x9 baking dish, put down some of the meat mixture, about 1/2 cup
Start assembling the enchiladas. Put about 1/4 cup of mixture in the middle of tortilla along with a sprinkle of cheese
Roll the filled tortilla tightly and put in the baking dish seam-side down
Repeat until you've used all the tortillas and top the entire baking dish with some additional cheddar and Cotija cheese
Bake for 15-20 minutes until the cheese melts
Serve with some sour cream, salsa, and maybe some home-made guacamole
