Recipe for Beef Enchiladas with Red Peppers and Onions
Flo
This recipe for beef enchiladas is made with ground beef, onions, diced tomatoes, minced garlic, red bell peppers, lots of seasonings, cheese, and wrapped in corn tortillas.
Chop the onions. Save half of the chopped onions for the ground beef mixture.
Chop the red bell pepper into chunks.
Put half of the olive oil (save the other half for later) and half of the chopped onions in a large frying pan. Cook on medium heat for 5 minutes.
Add the chopped red bell peppers to the onion in the frying pan. Cook for 5 more minutes on medium heat.
Add the minced garlic and brown sugar to the onions and red bell peppers. Cook for 2 more minutes on medium heat.
Add the petite diced tomatoes, salt, and pepper to the onions and red bell peppers. Bring to a boil.
Then reduce the heat to medium. Cook for 10 minutes. After 10 minutes, turn the burner off. Set the frying pan and the contents aside for now.
In a different frying pan, add the other half of the olive oil and the other half of the chopped onions. Cook on medium heat for 5 minutes.
Add the ground beef to the chopped onion. Cook on medium-high heat until there is no pink showing in the ground beef, about 15 to 20 minutes.
Then reduce the heat to medium. Discard any liquid grease from the ground beef.
Add the cumin, cayenne pepper, and paprika to the cooked ground beef mixture. Cook for 2 minutes stirring constantly.
Transfer the cooked ground beef and onion mixture to a medium-sized bowl. Rinse out the frying pan.
Put the other half of the olive oil (that was saved) in the frying pan on medium heat. Fry one tortilla for 15 seconds on one side, flip over, then fry the other side for 15 seconds.
After that, dip the tortilla on both sides in the tomato, onion, and red pepper mixture that was set aside in the other frying pan.
Then spread a little layer of the ground beef mixture on top of the tortilla.
Then spread a layer of cheddar cheese over the top of the ground beef.
Roll up the tortilla. Fold the left side halfway over, then fold the right side over the top of the left side.
Spray an 8x12-inch baking dish with cooking oil.
Place the rolled-up tortilla in the baking dish with the folded side down.
Repeat the rest of the tortillas one at a time, roll them up, and lay them in the baking dish side by side.
Pour the tomato, onion, and red pepper mixture (that was set aside in the frying pan) evenly over the top of the tortillas in the baking dish.
Sprinkle the rest of the cheddar cheese over the top of the tomato mixture.
Bake in the oven at 350 degrees for 30 minutes.
Notes
Topping ideas include cilantro, sour cream, extra cheese, more onions, avocado, salsa, or guacamole on the top of beef enchiladas.
Side dishes can be a garden salad, veggies, Mexican rice, or refried beans.