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Express Beef Enchiladas

Express  Beef Enchiladas
Express  Beef Enchiladas

Express  Beef Enchiladas. If not totally authentic, this quick recipe is a good alternative when you want to eat Mexican (or at least Tex-Mex). Originally, I found myself with a package of tortillas from the market that had been started, which had to be used quickly or risk seeing them dry out irreparably. 

Two chopped steaks in the fridge, and presto, why not enchiladas? Yes, but when you decide to cook this kind of dish off the cuff, there are inevitably some ingredients missing, in my case red beans, avocado, heavy cream and a whole pepper rather than the half I had left... Never mind, I did with the means at hand and the result was pretty good considering the effort..

My tortillas were very large, so I only needed two to accommodate the beef preparation (expect four if the tortillas are normal size). 

With the ground beef, I simply added tomato, onion, half a pepper and corn. A small can of red beans is also welcome. And finally, we serve the enchiladas with guacamole and a little heavy cream, like in Mexico.

Ingredients

  • 2 tbsp. at s. olive oil + a little for the dish
  • 2 minced steaks (or 250 g of minced meat)
  • 1 small red pepper (or other color)
  • 1 can of 400 g of tomato pulp
  • 1 small can of corn
  • 1 C. at s. mexican spices
  • 1 lime
  • 2 large flour tortillas (or 4 small)
  • 10 cl fresh cream
  • 50g grated cheese
  • Fresh cilantro (optional)

Preparation

Preheat the oven to 190°.


In a sauté pan, heat the oil and brown the meat in it (if they are steaks, crumble them before cooking). Sprinkle with spices and salt. As soon as the meat is cooked, add the bell pepper cut into small cubes and pour in the tomato pulp. Mix and cook gently for 4-5 minutes. Then add the drained corn. Mix then add the lime juice.

In the center of each tortilla, spread half of the preparation

Fold in the ends, then roll the tortilla on itself to trap the stuffing. Transfer filled tortillas to a well-oiled baking dish. Add the fresh cream (I had no more heavy cream, I added liquid)

Sprinkle with grated cheese.

Bake for around 20 minutes. Serve with lime, guacamole and cilantro.


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