Open in Cookpad AppSteps
- 1
In a pan on the stove, over medium heat, sauté the green pepper with a little oil, salt and pepper for 4-5 min. When done, add a little oil and then brown the ground beef, cook through.
When the meat is cooked, add half of the tomato paste can and 1/2 of the taco seasoning packet to it. Mix together and cook for a minute or two. Then remove from heat.
- 2
Get a bowl, take your tomatoes and chop them. Then chop up the green onions and mix them together in the bowl. Cut the lime and squeeze it into the tomato/onion mixture. Set aside.
- 3
PreHeat oven to 475 degrees and grab your baking dish and tortillas.
I used 2 - 8x8 glass dishes. You can also use a 9x13 pan.Fill each tortillas with a couple spoonfuls of the meat mixture and roll each one. Place then side by side in the dish. Make sure they’re snug.
- 4
Next, mix the other half of the tomato paste, and taco seasoning with 1/2 cup of water. Mix together, it’ll be a little runny, that’s what you want.
Add that sauce to the top of your rolled tortillas in the glass baking dish.
- 5
Sprinkle cheese over the top of the sauce and bake for 5-7 minutes (or until the cheese is melted).
- 6
Dish out each individual enchilada and top with the pico de gallo mixture (tomato/onion/lime juice) and/or sour cream and salt and pepper.
Serve hot with rice and beans.
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