Tex-Mex Beef & Pepper Enchiladas

🥘 Ingredients

• cooking oil
  1 tbsp
• flour tortilla
  12 unit
• lime
  1 unit
• long green pepper
  2 unit
• mexican cheese blend
  1 c
• pepper
• salt
• scallions
  4 unit
• sour cream
  3 tbsp
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 unit
• tomato
  2 unit
• tomato paste
  2 unit
• water
  1.5 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice tomato . Core, deseed, and dice long green pepper . Trim and thinly slice scallions . Quarter lime .

   tomato: 2 unit, long green pepper: 2 unit, scallions: 4 unit, lime: 1 unit
2. 

   2

   In a small bowl , combine tomato, scallions, a drizzle of cooking oil , and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper . 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: 1 tbsp, salt, pepper, sour cream: 3 tbsp
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper; cook until just softened, ⏱️ 3-4 minutes . Transfer to a third small bowl. Add another drizzle of oil to same pan. Add ground beef, half the tex-mex paste , half the southwest spice blend (you'll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4-6 minutes . TIP: If there's excess grease in your pan, carefully pour it out. Return green pepper to pan; stir to combine. Turn off heat.

   tex-mex paste: 2 unit, southwest spice blend: 2 tbsp
4. 

   4

   Place a small amount of filling on one half of each flour tortilla . Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or an ovenproof pan.

   flour tortilla: 12 unit
5. 

   5

   In a medium bowl or liquid measuring cup, combine tomato paste , remaining Tex-Mex paste and Southwest Spice Blend, and water . Stir thoroughly. Pour over the enchiladas to coat. Sprinkle with mexican cheese blend . Bake on top rack until sauce is bubbly and cheese has melted, ⏱️ 3-5 minutes.

   tomato paste: 2 unit, water: 1.5 unit, 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. Ground beef is fully cooked when the internal temperature reaches 160 degrees Fahrenheit.