Tex-Mex Beef & Pepper Enchiladas

🥘 Ingredients

• Southwest Spice Blend
  1 unit
• Tex-Mex Paste
  1 unit
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• ground beef
  12 oz
• lime (quartered)
  1 unit
• long green pepper (cored, deseeded, diced)
  1 unit
• mexican cheese blend
  1 c
• scallions (trimmed, thinly sliced)
  2 unit
• sour cream
  ½ cup
• tomato (diced)
  2 unit
• tomato paste
  2 tbsp

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 475°F. Wash and dry all produce. tomato . long green pepper . scallions . lime .

   tomato: 2 unit (diced), long green pepper: 1 unit (cored, deseeded, diced), scallions: 2 unit (trimmed, thinly sliced), lime: 1 unit (quartered)
2. 

   2

   In a small bowl , combine tomato, scallions, a drizzle of cooking oil , and juice from one lime wedge. Season with salt and pepper. Set aside to make pico de gallo. 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, sour cream: ½ cup
3. 

   3

   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 ⏱️ 4 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 , 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.

   ground beef: 12 oz, Tex-Mex Paste: 1 unit, Southwest Spice Blend: 1 unit
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 or an ovenproof pan.

   flour tortillas: 4 unit
5. 

   5

   In a medium bowl or liquid measuring cup, 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 .

   tomato paste: 2 tbsp, 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.