Buen Provecho from Mexico

BEEF ENCHILADAS

Yields: 8 servings Time: 80 minutes

INGREDIENTS:

• 1.5 pounds lean ground beef • 1 medium white onion, peeled and diced • 2 cloves of garlic, minced • 1 can corn, drained • 1 can black beans, rinsed and drained • 8 large flour tortillas • 3 cups shredded Monterey jack • 1 can enchilada sauce • 1 tsp. chili powder • 1 tsp. ground cumin • Salt and pepper to taste

DIRECTIONS:

• Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside. • In a large pan, cook the ground beef and marinate with salt, pepper, chili powder, and cumin, over medium-high heat until it is browned. Transfer the beef to a separate bowl and set aside. In the same pan and using the beef grease, cook the cubed onion for 5 minutes until is translucent. Stir in the beans for 1 minute then add the garlic until golden. Remove pan from heat and stir the ground beef and 1/4 cup enchilada sauce into the veggie mixture until combined. Set aside. To do the enchiladas, lay out a tortilla, and spread two tablespoons of enchilada sauce over the surface of the tortilla. Add 1/8th of the ground beef mixture and spread it along the tortilla. Finally, sprinkle 1/8th of the cheese. Roll up tortilla and place in the prepared baking dish. Repeat the same process with the remaining quantity. Pour some enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese. Bake for 20 minutes. Remove from oven and serve immediately. Your can garnish the dish with chopped fresh cilantro and halved cherry tomatoes if desired.

CHEESY TACO SKILLET

Yields: 4 Time: 30 minutes

INGREDIENTS:

• 1 lb. ground beef • 1 red bell pepper, chopped • 1/4 c. green onions, sliced • 2 cloves garlic, minced • 1 15-oz. can diced tomatoes • 1 can of black beans • 1 cup Shredded Monterey Jack • 1 cup shredded Cheddar • 1 tbsp. vegetable oil • 1 tbsp. chili powder • 1 tsp. ground cumin • 1 tbsp. hot sauce • Salt to taste

DIRECTIONS:

• In a large skillet, heat oil over • medium heat. Add red bell peppers and green onions and cook • together for five minutes. Then add garlic, chili pepper, and cumin. Stir until combined. • Add ground beef to the mixture and season with salt. You can use kosher salt instead, if you prefer.

Cook for five minutes or until brown • Add diced tomatoes and black beans. Stir in hot sauce and mix well. • Sprinkle the shredded Monterey jack and cheddar cheese. Cover with a lid and let melt for few minutes. Garnish with green onion.