Beef and Spinach Enchiladas

Total time: 45 minutes

Ingredients:

  • 10oz (300gr) ground beef 
  • 7oz (200gr) frozen spinach, thawed, squeezed dry
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cups (15oz, 450gr) tomatoes, peeled, chopped
  • 1/2 cup (4oz, 120gr) cream cheese
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 4 tsp olive oil
  • 6 corn tortillas


Instructions:

  • Heat 2 tsp oil in large skillet. Add chili powder, cumin, paprika, and sauté 1 minute.
  • Add onion, pepper, garlic, and sauté 5 minutes.
  • Add tomatoes, reduce heat and simmer 10 minutes to reduce and thicken.
  • In another skillet heat remaining 2 tsp oil. Add beef and sauté, breaking it up as it browns.
  • Add cream cheese, spinach and 1 cup of the sauce. Stir to combine.
  • Put 1/3 cup of sauce into a baking dish large enough to hold 6 enchiladas.
  • Divide the beef/spinach mixture into 6ths, spoon onto tortillas and roll up. Place seams side down on the sauce in the baking dish.
  • Pour the rest of the sauce over the finished enchiladas and sprinkle with shredded cheese.
  • Cover and bake at 400F (200C) for 15 minutes.
  • Uncover, bake 5 minutes longer.
  • Remove and serve.