Ancho-Beef Enchiladas

Name: Ancho-Beef Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 85 grams package whole ancho chiles; 64 2-inchs (8 1/2-inch) fat-free flour tortillas; 1 clove garlic, minced; 2 cloves garlic, minced; 1 teaspoons ground cumin; 227 grams ground round; 113 grams cup shredded reduced-fat Cheddar cheese; 237 milliliters chopped onion; 1 teaspoon dried oregano; 237 milliliters drained canned no-salt-added pinto beans; 237 milliliters chopped sweet red pepper; 946 milliliters shredded romaine lettuce; 0 teaspoons salt; 237 milliliters chopped tomato; 118 milliliters no-salt-added tomato sauce; 1 teaspoon vegetable oil; 355 milliliters boiling water

You can never have too many Mexican recipes, so give Ancho-Beef Enchiladas a try. This recipe covers 64% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 2916 calories, 86g of protein, and 66g of fat each. Head to the store and pick up cheddar cheese, flour tortillas, ground round, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works best as a main course, and is done in about 45 minutes.

Instructions

Place chiles on an ungreased baking sheet.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Bake at 400 for 3 minutes.

Equipment you will use

Oven

Cut chiles in half lengthwise; remove and discard seeds and membranes. Tear chiles into 2-inch pieces.

Ingredients you will need

Chili Pepper

Seeds

Combine chile pieces and boiling water in a bowl; cover and let stand 45 minutes.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Place chiles and water in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Blender

Transfer mixture to a saucepan.

Equipment you will use

Sauce Pan

Add tomato sauce and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring often. Spoon 1/2 cup tomato mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside.

Ingredients you will need

Cooking Spray

Tomato Sauce

Tomato

Equipment you will use

Baking Pan

Combine meat and next 3 ingredients in a nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Drain if necessary.

Add 1/2 cup tomato mixture and beans; stir well.

Ingredients you will need

Tomato

Beans

Spoon about 1/3 cup meat mixture across center of each tortilla.

Ingredients you will need

Tortilla

Meat

Roll up tortillas; place, seam side down, over tomato mixture in baking dish.

Ingredients you will need

Tortilla

Tomato

Roll

Equipment you will use

Baking Pan

Brush remaining tomato mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with cheese; bake 3 to 5 additional minutes or until cheese melts.

Ingredients you will need

Tortilla

Cheese

Tomato

Equipment you will use

Oven

To serve, place 1/2 cup lettuce and 1 enchilada on each plate. Top each with 2 tablespoons tomato and, if desired, sour cream.

Ingredients you will need

Sour Cream

Lettuce

Tomato

Equipment

Ingredients

Servings:

85grams

package whole ancho chiles 642-inchs

(8 1/2-inch) fat-free flour tortillas 1clove

garlic, minced 2cloves

garlic, minced 1teaspoons

ground cumin 227grams

ground round 113grams

cup shredded reduced-fat Cheddar cheese 237milliliters

chopped onion 1teaspoon

dried oregano 237milliliters

drained canned no-salt-added pinto beans 237milliliters

chopped sweet red pepper 946milliliters

shredded romaine lettuce 0teaspoons

salt 237milliliters

chopped tomato 118milliliters

no-salt-added tomato sauce 1teaspoon

vegetable oil 355milliliters

boiling water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try DeLoach Russian River Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.