Beef Enchiladas "Divorciadas"

🥘 Ingredients

• Beef Stock Concentrate
  2 packets
• Fajita Spice Blend
  1 packet
• Mexican Cheese Blend
  1½ cups
• Mexican Spice Blend
  1 packet
• black pepper
  1 tsp
• enchilada sauce
  1 c
• flour tortillas
  8 pieces
• garlic powder
  1 tsp
• green bell pepper
  1 piece
• green salsa
  ½ cup
• ground beef
  1 lb
• olive oil
  2 tbsp
• salt
  1 tsp
• scallions
  2 pieces
• sour cream
  ½ cup
• water
  1¼ cups
• white rice
  1 c

🍳 Cookware

• small pot
• large pan
• medium bowl
• 9 by 13 inch baking dish

1. 

   1

   Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Core, deseed, and dice green bell pepper into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   green bell pepper: 1 piece, scallions: 2 pieces
2. 

   2

   In a small pot , combine white rice , Fajita Spice Blend , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 15 minutes . Keep covered off heat until ready to use.

   white rice: 1 c, Fajita Spice Blend: 1 packet, water: 1¼ cups, salt: 1 tsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and season with salt and black pepper ; cook, stirring occasionally, until just beginning to brown ⏱️ 3 minutes . Transfer to a plate. Keep the heat on.

   olive oil: 2 tbsp, black pepper: 1 tsp
4. 

   4

   Add ground beef to the pan used for bell pepper; season with salt and black pepper. Cook, breaking up meat into pieces, until browned and almost cooked through ⏱️ 3 minutes . If there’s excess grease, carefully pour it out. Stir in bell pepper, scallion whites, Mexican Spice Blend , garlic powder , and Beef Stock Concentrate until thoroughly combined and beef is cooked through ⏱️ 1 minute . Taste and season with salt and black pepper if desired. Turn off heat and transfer beef mixture to a medium bowl .

   ground beef: 1 lb, Mexican Spice Blend: 1 packet, garlic powder: 1 tsp, Beef Stock Concentrate: 2 packets
5. 

   5

   Once rice is done, transfer to the bowl with the beef mixture and stir to combine. 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 a 9 by 13 inch baking dish . If you have any extra filling left over, serve it on the side. Top half the enchiladas with enchilada sauce ; top remaining enchiladas with green salsa . Sprinkle evenly with Mexican Cheese Blend . Bake on middle rack until lightly browned and cheese has melted ⏱️ 15 minutes .

   flour tortillas: 8 pieces, enchilada sauce: 1 c, green salsa: ½ cup, Mexican Cheese Blend: 1½ cups
6. 

   6

   Remove enchiladas from oven; top with sour cream and scallion greens. Serve enchiladas family style or divide between plates.

   sour cream: ½ cup