Tex-Mex Beef & Poblano Enchiladas

🥘 Ingredients

• Mexican Cheese Blend
  1 c
• Southwest Spice Blend
  1 tbsp
• Tex-Mex paste
  1 unit
• black pepper
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• ground beef
  10 oz
• lime
  1 unit
• long green pepper
  1 unit
• salt
• scallions
  1 unit
• sour cream
  2 tbsp
• tomato
  1 unit
• tomato paste
  1 unit
• water

🍳 Cookware

• small bowl
• small bowl
• large pan
• small bowl
• 8-by-8-inch baking dish

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice tomato . Core, deseed, and dice long green pepper . Trim and thinly slice scallions . Quarter lime .

   tomato: 1 unit, long green pepper: 1 unit, scallions: 1 unit, lime: 1 unit
2. 

   2

   In a small bowl , combine diced tomato, sliced scallions, a drizzle of cooking oil , and juice from 1 lime wedge (2 wedges for 4 servings). Season with salt and black pepper . In a separate small bowl , combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   cooking oil: 2 tbsp, salt, black pepper, sour cream: 2 tbsp, water
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add the diced long green pepper, salt, and pepper; cook until just softened, ⏱️ 3-4 minutes . Transfer to a third small bowl . Add another drizzle of oil to same pan. Add ground beef *, half the Tex-Mex paste , half the Southwest Spice Blend (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4-6 minutes . TIP: If there’s excess grease in your pan, carefully pour it out. Return the cooked long green pepper to pan; stir to combine. Turn off heat.

   ground beef: 10 oz, Tex-Mex paste: 1 unit, Southwest Spice Blend: 1 tbsp
4. 

   4

   Place a small amount of filling on one half of each flour tortillas . Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch baking dish (9-by-13inch dish for 4 servings) or an ovenproof pan.

   flour tortillas: 4 unit
5. 

   5

   In a bowl or liquid measuring cup, combine tomato paste , remaining Tex-Mex paste and Southwest Spice, and ½ cup water (¾ cup for 4 servings). Pour over enchiladas to thoroughly coat. Sprinkle with Mexican Cheese Blend . Bake on top rack until sauce is bubbly and cheese has melted, ⏱️ 3-5 minutes .

   tomato paste: 1 unit, water, Mexican Cheese Blend: 1 c
6. 

   6

   Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.