Tex-Mex Beef & Poblano Enchiladas

🥘 Ingredients

• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• ground beef
  10 oz
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• scallions
  2 unit
• sour cream
  2 tbsp
• southwest spice blend
  2 tsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit
• tomato paste
  2 tbsp

🍳 Cookware

• small bowl
• small bowl
• large pan
• small bowl
• baking dish
• bowl

1. 

   1

   sour cream tomato paste long green pepper ground beef tomato lime flour tortillas scallions tex-mex paste southwest spice blend mexican cheese blend cooking oil

   sour cream: 2 tbsp, tomato paste: 2 tbsp, long green pepper: 1 unit, ground beef: 10 oz, tomato: 1 unit, lime: 1 unit, flour tortillas: 4 unit, scallions: 2 unit, tex-mex paste: 2 tbsp, southwest spice blend: 2 tsp, mexican cheese blend: ½ cup, cooking oil: 2 tbsp
2. 

   2

   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.
3. 

   3

   In a small bowl , combine diced tomato, scallions, a drizzle of cooking oil, and juice from 1 lime wedge. Season with salt and 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.
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add long green pepper, salt, and pepper; cook until just softened, ⏱️ 3 minutes . Transfer to a third small bowl . Add another drizzle of cooking 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, ⏱️ 5 minutes . If there’s excess grease in your pan, carefully pour it out. Return long green pepper to pan; stir to combine. Turn off heat.
5. 

   5

   Place a small amount of filling on one half of each flour tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in a baking dish or an ovenproof pan.
6. 

   6

   In a bowl , combine tomato paste, remaining tex-mex paste and southwest spice blend, and ½ cup water. Pour over enchiladas to thoroughly coat. Sprinkle with mexican cheese blend. Bake on top rack until sauce is bubbly and cheese has melted, ⏱️ 4 minutes .
7. 7

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