Spicy food is enjoyable and healthy, especially when using fresh ingredients like Jalapeno Peppers and Poblano Peppers. Low fat, pepper-full meals are healthy for the liver and intestines! Instead of traditional tacos, we created taco-style enchiladas for a delicious change. This is a freezable recipe. Just pull from freezer and bake until warm enough to serve.
Our simple recipe for Enchilada Sauce is found here.
1 1/2 lbs lean ground beef
2 Poblano peppers, chopped
2 Jalapeno Peppers, diced (remove seeds if your family does not care for “heat”)
1 large Onion, chopped
1/2 cup Water
1 1/2 cup Refried Beans
1-2 Tomatoes, chopped
1 cup chopped or sliced black olives
1 cup grated cheese (optional)
Greek Yogurt or Sour Cream
Season according to your family’s preference:
A pinch of sugar
A pinch of cinnamon
(NOTE: If it is easier, use Publix brand Taco flavoring mix. It does not contain MSG or nitrates. Add half a packet, taste, and decide if you want to add the rest of the packet)
1. Brown ground beef with peppers and onions. After meat is cooked, drain any fat residue, add seasoning and water, and allow to simmer 15 - 60 minutes, depending on desired consistency, and how much time you have.
2. Warm tortillas in microwave on a paper towel for 15 seconds to make them pliable.
3. Line baking pan with a layer of enchilada sauce. Lay tortilla flat, and add layers of refried beans, meat, sauce (optional cheese, bacon and other veggies). Try to place the layers more on one edge of the tortilla than the other. Roll the tortillas, close, and place with seam-side down on the sauce.
4. Fill pan with rolled tortillas touching. Add more sauce and optional cheeses.
5. Bake at 350 for approximately 15 minutes, to melt optional cheese, soften the tortilla, and marry the flavors.
6. Garnish with scallions, olives, lettuce, tomato, more sauce and sour cream or plain Greek yogurt. Remaining sauce may be place in gravy boat so everyone can add more if they like.