With cumin-spiced beef and a double dose of extra-sharp cheddar, this prep-in-a-flash Tex-Mex style dish is sure to disappear in a flash.
- 1 1/2 lb. lean ground beef
- 2 small red or green peppers chopped
- 1 onion chopped
- 2 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 (10 oz.) cans enchilada sauce
- 6 (8”) flour tortillas
- 1/4 cup + 1 tbsp chopped fresh cilantro
- 1 1/2 c. shredded extra-sharp cheddar cheese
Heat nonstick skillet over medium-high heat. Add beef, chopped peppers, onion, cumin, salt, and pepper; cook, stirring occasionally, until beef is no longer pink and vegetables are soft, about 8 min.
Reserve 1 cup enchilada sauce. Stir ¼ cup chopped cilantro and remaining enchilada sauce into beef mixture; transfer to bowl. Spread ½ cup of remaining enchilada sauce in 13”x9” baking dish.
Wipe skillet clean; heat over medium heat. Add tortillas one at a time and cook, turning, until blistered, about 2 min. per side. Divide beef mixture among tortillas; top each with 2 tbsp cheese; roll up. Place seam side down in baking dish. Top with remaining ½ cup sauce and ¾ cup cheese. Bake 20-25 min. until heated through. Garnish with remaining cilantro.