YOUR SOLIN GENERATED RECIPE
Ground Beef and Cheese Enchiladas
Sautéed ground beef and peppers rolled into corn tortillas and baked under a blanket of savory red sauce and melted cheese for a bubbly, comforting finish.
INGREDIENTS
6 oz Ground beef 93% lean
0.25 cup Yellow onion
0.25 cup Red bell pepper
0.5 tsp Olive oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
1 medium Corn tortillas
0.25 cup Red enchilada sauce
0.5 oz Shredded cheddar cheese
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Heat the olive oil in a large skillet over medium-high heat and sauté the diced onion and bell pepper until they are softened and translucent.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until the meat is thoroughly browned and no longer pink.
Stir in the chili powder, ground cumin, garlic powder, sea salt, and black pepper until the beef mixture is well-coated and fragrant.
Lightly steam the corn tortillas in a damp paper towel in the microwave for 30 seconds to ensure they are pliable and won't crack.
Spread a thin layer of the red enchilada sauce across the bottom of your prepared baking dish.
Divide the beef mixture and half of the shredded cheddar cheese between the two tortillas, rolling them tightly.
Place the rolled tortillas seam-side down in the baking dish and pour the remaining enchilada sauce evenly over the top.
Sprinkle the remaining cheddar cheese over the sauce and bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.