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Tex-Mex Enchiladas
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies
- 2 cups shredded Mexican blend cheese
- 12 corn tortillas
- 1 tablespoon vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish
- Sour cream, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and red bell pepper, and cook until softened, about 5 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Stir in the black beans, corn, diced green chilies, chili powder, cumin, garlic powder, and salt and pepper. Cook for an additional 5 minutes, stirring occasionally.
- Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.
- Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Spoon a portion of the beef and vegetable mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the shredded cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with a dollop of sour cream.
- Enjoy your delicious Tex-Mex enchiladas!
Tex-Mex enchiladas have a rich history dating back to the 19th century when Mexican immigrants in Texas adapted traditional Mexican cuisine to suit local tastes. This fusion of Texan and Mexican flavors gave birth to the iconic Tex-Mex enchiladas, featuring a hearty combination of corn tortillas, chili gravy, cheese, and various fillings such as beef, chicken, or beans. Renowned chefs like Diana Kennedy and Rick Bayless have popularized this dish, while legendary Tex-Mex restaurants like Ninfa's in Houston and Matt's El Rancho in Austin have perfected the art of making these enchiladas. Today, the best Tex-Mex enchiladas can be savored in authentic Texan eateries across the state, where the key to a perfect enchilada lies in the rich, flavorful chili gravy and the gooey melted cheese topping. For a unique twist, consider trying the stacked enchilada variation, where layers of tortillas and fillings are piled high and smothered in sauce, creating a delightful Tex-Mex indulgence.
50 min
6
380 calories
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