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Beef enchiladas are easy to prepare, delicious in every bite, and fulfilling for the tummy. Take your kids to a Mexican escapade with this snack!
- 12 pcs flour tortillas, 6” in diameter
- 500 gms Monterey Ground Beef
- 1/4 cup Dari Crème Classic Margarine
- 1 cup onions, chopped
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cumin
- 200 gms Magnolia Quickmelt Cheese, grated and divided in two portions
- 1 cup sour cream, divided in two portions
- 1/2 cup green bell peppers, chopped
- 800 ml chunky tomato sauce
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1-2 tbsp hot sauce
For the Beef:
Melt margarine in a saucepan.
Sauté onions and beef. Cook until beef is no longer red.
Add chili powder, salt, pepper, and cumin.
Continue to cook until beef mixture becomes very dry.
Using a slotted spoon, remove beef from pan and transfer to a bowl.
Stir in half of grated cheese and half of sour cream. Mix well and set aside.
Using the same pan with oil, sauté bell peppers.
When softened, add tomato sauce and spices.
Season with hot sauce.
- Allow to boil. Remove from heat.
Divide beef mixture evenly for 12 pieces of tortilla.
Place meat on the center of the tortilla and roll to secure filling.
Arrange tortilla rolls side by side on a baking dish. Set aside.
Pour tomato sauce over enchiladas and top with the other half of sour cream and grated cheese.
Bake in a pre-heated 350 F oven for 25 to 30 minutes.
- Serving good for 12.
Happy cooking, Foodies!
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