Beef Enchiladas "Divorciadas"

🥘 Ingredients

• beef stock concentrate
  4 unit
• cooking oil
• enchilada sauce
  20 oz
• fajita spice blend
  2 tbsp
• flour tortillas
  24 unit
• garlic powder
  4 tsp
• green bell pepper
  2 unit
• green salsa
  2 unit
• ground beef
  40 oz
• mexican cheese blend
  2 c
• mexican spice blend
  2 tbsp
• pepper
• salt
• scallions
  4 unit
• sour cream
  9 tbsp
• water
  1.25 c
• white rice
  1.5 c

🍳 Cookware

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

1. 

   1

   Adjust rack to middle position (middle and top positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce. Core, deseed, and dice green bell pepper into 1/2-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   green bell pepper: 2 unit, scallions: 4 unit
2. 

   2

   In a small pot , combine white rice , fajita spice blend , water (2 1/4 cups for 8 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to use in Step 5.

   white rice: 1.5 c, fajita spice blend: 2 tbsp, water: 1.25 c, salt
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green bell pepper and season with salt and pepper ; cook, stirring occasionally, until just beginning to brown, 3-4 minutes. Transfer to a plate. (Keep the heat on; you'll add more to the pan in the next step!)

   cooking oil, pepper
4. 

   4

   Add ground beef * to large pan used for bell pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. TIP: If there's excess grease in your pan, carefully pour it out. Stir in bell pepper, scallion whites, mexican spice blend , garlic powder , and beef stock concentrate until thoroughly combined and ground beef is cooked through, 1 minute more. Taste and season with salt and pepper if desired. Turn off heat. Transfer beef mixture to a medium bowl .

   ground beef: 40 oz, mexican spice blend: 2 tbsp, garlic powder: 4 tsp, beef stock concentrate: 4 unit
5. 

   5

   Once rice is done, transfer to bowl with beef mixture; stir to combine. 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 a baking dish (9-by-13-inch; two baking dish for 8 servings). TIP: If you have any extra filling left over, serve it on the side! Top half the enchiladas with enchilada sauce ; top remaining enchiladas with green salsa . Sprinkle evenly with mexican cheese blend . Bake on middle rack until lightly browned and cheese has melted, 15-18 minutes. (For 8, bake on middle and top racks, swapping rack positions halfway through.)

   flour tortillas: 24 unit, enchilada sauce: 20 oz, green salsa: 2 unit, mexican cheese blend: 2 c
6. 

   6

   Remove enchiladas from oven; top with sour cream and scallion greens. Serve enchiladas family style or divide between plates. Ground Meat is fully cooked when internal temperature reaches 160 degrees.

   sour cream: 9 tbsp