One-Pan Beef Enchiladas Verdes

🥘 Ingredients

• Mexican cheese blend
  1 c
• cooking oil
  2 tbsp
• flour tortillas
  6 pieces
• green salsa
  1½ cup
• ground beef
  12 oz
• hot sauce
  1 tbsp
• long green pepper
  1 unit
• sour cream
  ½ cup
• southwest spice blend
  2 tbsp

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and heat broiler to high. Wash and dry all produce. Halve, core, and thinly slice long green pepper crosswise into strips.

   long green pepper: 1 unit
2. 

   2

   In a small bowl , combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: ½ cup, hot sauce: 1 tbsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until softened and lightly blistered, ⏱️ 5 minutes to ⏱️ 7 minutes .

   cooking oil: 2 tbsp
4. 

   4

   Add another drizzle of oil and ground beef to pan with green pepper. Season with southwest spice blend , salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in ¼ of the green salsa (you will use the rest in the next step); taste and season with salt and pepper. Turn off heat; transfer to a medium bowl . Wipe out pan.

   ground beef: 12 oz, southwest spice blend: 2 tbsp, green salsa: 1½ cup
5. 

   5

   Place a small amount of beef filling on one half of each flour tortillas . Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in pan used to cook filling. For 4 servings or if pan is not ovenproof, place enchiladas in a baking dish . Top with remaining salsa and sprinkle with Mexican cheese blend .

   flour tortillas: 6 pieces, Mexican cheese blend: 1 c
6. 

   6

   Broil enchiladas until browned and bubbly, ⏱️ 3 minutes to ⏱️ 4 minutes . Watch carefully to avoid burning. Drizzle with crema and serve.