Ingredients

Directions

1. Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan over medium heat or Dutch oven, breaking up beef with a spoon and stirring often, for 8 to 10 minutes or until meat is completely cooked and any liquid has evaporated or drain if necessary. 2. Stir in tomatoes with juice, tomato sauce, beans and corn. Bring to a boil over medium-high heat. Cover, reduce heat and simmer, stirring occasionally, for 20 minutes or until slightly thickened. 3. Spread 2 cups (500 mL) of the chili in 13 x 9-inch (3 L) glass baking dish; set aside. Spoon ½ cup (125 mL) chili onto centre of each of 8 tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with cheese. 4. Bake in 350°F oven for 30 minutes or until hot and bubbling.

How to Cook It

Pan Searing
Simmering
Oven Roasting with Pan Sear Finish

Cuts Used in This Recipe

Ground Beef

Baked Ground Beef Enchiladas

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Lean Ground Beef Chuck

Source Grinds - Chuck

Lean Ground Beef (17% Max. fat)