Beef Enchiladas "Divorciadas"

2x the delicious portions!

Allergens: Milk, Wheat, Soy

Total: 45 min • Prep: 5 min

Servings:
Ingredients

  • Green Bell Pepper

    1 unit

  • Sour Cream

    4½ tablespoon

  • White Rice

    ¾ cup

  • Ground Beef

    20 ounce

  • Fajita Spice Blend

    1 tablespoon

  • Beef Stock Concentrate

    2 units

  • Green Salsa

    1 unit

  • Flour Tortillas

    12 units

  • Scallions

    2 units

  • Mexican Spice Blend

    1 tablespoon

  • Garlic Powder

    2 teaspoon

  • Mexican Cheese Blend

    1 cup

  • Mild Red Enchilada Sauce

    10 ounce

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

Cooking steps
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 bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

2

  • In a small pot, combine rice, Fajita Spice Blend, 1¼ cups water (2¼ 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.

3

  • Heat a drizzle of oil in a large pan over medium-high heat. Add 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!)

4

  • Add beef* to 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 stock concentrates until thoroughly combined and 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 (large bowl for 8 servings).

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 tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a 9-by-13-inch baking dish (two baking dishes 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.)

6

  • Remove enchiladas from oven; top with sour cream and scallion greens.

  • Serve enchiladas family style or divide between plates.