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Cheesy Beef Enchiladas
with Sweet Peppers & Rice
30 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
To make the hearty filling for these enchiladas, you’ll cook savory ground beef and sweet peppers in a light tomato sauce that features a blend of zesty spices like ancho chile powder, smoked paprika, and cumin. It’s all baked under a layer of melty monterey jack cheese, then finished with a dollop of cooling greek yogurt.
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NutritionPER SERVING
-
Calories850 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Pork Chorizo
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4 Flour Tortillas
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½ cup Long Grain White Rice
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2 oz Monterey Jack Cheese
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4 oz Sweet Peppers
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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½ cup Plain Nonfat Greek Yogurt
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Tomato Paste
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.
2
Prepare the ingredients
Meanwhile, wash and dry the peppers; cut off and discard the stems. Remove the cores; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater.
3
Make the filling
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of the tomato paste (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the chorizo is cooked through. Turn off the heat. Transfer to the bowl of cooked rice; stir in half the yogurt. Taste, then season with salt and pepper if desired.
4
Assemble & bake the enchiladas
Place the tortillas on a work surface. Spread about 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.
5
Season the yogurt & serve your dish
Meanwhile, season the remaining yogurt with salt and pepper. Serve the baked enchiladas garnished with the seasoned yogurt. Enjoy!
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.
2
Prepare the ingredients
Meanwhile, wash and dry the peppers; cut off and discard the stems. Remove the cores; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater.
3
Make the filling
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of the tomato paste (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the chorizo is cooked through. Turn off the heat. Transfer to the bowl of cooked rice; stir in half the yogurt. Taste, then season with salt and pepper if desired.
4
Assemble & bake the enchiladas
Place the tortillas on a work surface. Spread about 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.
5
Season the yogurt & serve your dish
Meanwhile, season the remaining yogurt with salt and pepper. Serve the baked enchiladas garnished with the seasoned yogurt. Enjoy!
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