This recipe looks so impressive and tastes so great that they’ll think you’ve taken a day off just to make dinner! It’s perfect for any night of the week.
MAKES 6 Servings - PREP TIME 10 min - COOK TIME 40 min - TOTAL TIME 50 min
Taco Seasoning Mix
6 tbsp (90 mL) chili powder
5 tbsp (75 mL) sweet paprika
1½ tsp (7 mL) EACH ground cumin and onion powder
1 tsp (5 mL) EACH garlic powder and salt
⅛ tsp (0.5 mL) cayenne pepper, or to taste
Beef Enchiladas
1 lb (500 g) Lean Ground Beef
3 tbsp (45 mL) Taco Seasoning Mix
1 cup (250 g) frozen corn kernels
½ cup (125 mL) diced sweet green pepper or zucchini
2 cups (500 mL) shredded mozzarella, Cheddar or nacho cheese blend, divided
½ cup (125 mL) salsa
1 can (398 mL) tomato sauce
10 small soft tortillas
Toppings (optional)
Sliced green onions, chopped fresh cilantro, sliced avocado and/or sour cream
1. Taco Seasoning Mix: Combine chili powder, paprika, cumin, onion powder, garlic powder, salt and cayenne, to taste, in and airtight container. Mix can be stored at room temperature for up to 1 year. (Makes about ¾ cup/175 mL.)
2. Brown beef over medium-high heat in large skillet, stirring occasionally and breaking up beef into chunks with the back of a spoon, for about 8 minutes or until thoroughly cooked; drain off fat. Stir in 1 cup (250 mL) water and 3 tbsp (45 mL) Taco Seasoning Mix; boil for 5 minutes. Stir in corn, green pepper and half of cheese.
3. Combine salsa and tomato sauce in a measuring cup or bowl. Pour 1 cup (250 mL) of the salsa mixture into a 13 x 9-inch (33 x 23 cm) baking dish. Spoon out about ⅓ cup (75 mL) of the beef filling along the centre of each tortilla and roll up, leaving ends open. Place seam side down in dish. Pour remaining salsa mixture over tortillas; sprinkle with remaining cheese.
4. Cover with foil. Bake in a preheated 375ºF oven for 20 to 25 minutes or until hot and bubbling. Serve enchiladas with toppings of your choice: green onions, cilantro, avocado and/or sour cream.
Tips
To make ahead, prepare through step 3, cover and refrigerate the assembled dish for up to 1 day; increase baking time by 5 to 10 minutes.
For the original recipe, click here.