Need a spicy recipe for someone who loves food that has a kick? This is your recipe! If you don’t want the heat level to be high, then don’t add the jalapeno pepper, just add the chipotle peppers. I created this recipe recently, and my husband loved it. It makes your nose run a little bit, but it is a smoky, protein-filled dish that is great to serve this fall.
1 lb. ground beef
2 cups cooked pinto beans (or a can of refried beans would work too)
1 tsp. salt
15 medium-sized flour tortillas
¼ cup. oil
2 cups mozzarella cheese
1 small onion, chopped
1 jalapeno pepper, seeds removed, chopped small
1 tsp. oil
1 small can (7 oz.) chipotle peppers in adobo sauce, chopped
1 large can (28 oz.) crushed tomatoes
1 ½ tsp. salt
½ tsp. black pepper
Preheat the oven to 425 degrees F.
Brown the ground beef, and then prepare the enchilada sauce so that it has time to simmer. Over medium heat, sauté the onion and jalapeno pepper in the 1 tsp. of oil in a medium saucepan for 2-3 minutes or until starting to brown. Next add the chipotle peppers, tomatoes, salt, and pepper. Simmer over low heat, stirring occasionally, for 10-15 minutes while you finish browning the beef and beans.
Add the beans to the browned beef, and brown together for 5-10 minutes (or until your sauce is done!)
Place the ¼ cup. of oil on a plate and dip each of the tortillas in the oil (this will help them get crispy when baked.)
Mix about 2 cups of the enchilada sauce in with the beef/bean mixture. Taste and season with salt to taste.
Now, take a tortilla, place 1/3-1/2 cup of the beef/bean mixture, 1 Tblsp. enchilada sauce, and 2 Tblsp. cheese inside, and then roll it up and place it in a greased 13×9-inch baking dish. Repeat until done. Save a little sauce to pour over the top, along with the remaining cheese.
Bake for 20-30 or minutes until the tortillas are browned, cheese is brown, and it looks ready to eat. Serve with sour cream. Serves about 4-5 people.
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