Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies
- 6 Trizza shells
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add ground beef and cook until browned, breaking up any large pieces with a wooden spoon.
4. Stir in chili powder, cumin, salt, and black pepper.
5. Add tomato sauce and green chilies and stir to combine.
6. Place a spoonful of the beef mixture onto each Trizza shell and roll up.
7. Place the enchiladas seam-side down in the baking dish.
8. Sprinkle shredded cheddar cheese over the top of the enchiladas.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 16g
- Protein: 25g
- Fiber: 3g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
Variations:
- Add a can of drained and rinsed black beans to the beef mixture for added protein and fiber.
- Use corn tortillas instead of Trizza shells for a more traditional enchilada.
Tips and tricks:
- To prevent the enchiladas from sticking to the baking dish, lightly spray the dish with cooking spray before adding the enchiladas.
- If you prefer a spicier dish, add more chili powder or diced jalapeños to the beef mixture.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the enchiladas in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of shredded lettuce or with a dollop of sour cream on top.
Garnishes:
- Chopped fresh cilantro
Pairings:
- Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the enchiladas are too dry, add a little extra tomato sauce to the beef mixture.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
- Spicy, savory, cheesy
Serving suggestions:
- Serve hot and garnish with chopped cilantro.
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Region: Mexican