Dinner Plate – Ground Beef Enchiladas Verdes

I sauteed onion and garlic. I add in the ground beef with a little salt and lots of pepper. I also used a lot of cumin powder to give it that mexican taste. I always cook ground beef for at least 30 minutes. I wait until the juice from the onion and beef evaporate a little and until I hear the crackling sound of the beef being “fried” – learned that from my mommy dearest 🙂

For the sauce:
I got the the roasted tomato spinach sauce from my copy of Joy of Cooking (Thank you tito Noel) and tweaked it a bit since it originally called for Tomatillos. I have no idea what tomatillos are nor did I have time to look for them. I just substituted plain ‘ol tomatoes.

I placed the sliced tomatoes, onions, pepper (Anaheim, Pablano or plain red bell peppers) and garlic (i always use A LOT of garlic) in a foiled baking dish and roasted it under 400F for 40-45 minutes.

I pulsed all the veggies with its juice in the food processor. I added in spinach, cilantro, salt and pepper and blended it a little more until it had the consistency of regular salsa. I then transferred it to a sauce pan and added in sour cream. Heated it in low fire for 15-20 minutes or until thick.

Now the fun part:
Placed approximately 2 tablespoon each of the beef mixture, sauce and shredded monterey jack cheese (its a good substitute for mozarella) in tortilla. Added in more fresh cilantro just because I love cilantro and wrapped it. I placed all the tortillas seam side down on a lightly greased 9×13 inch baking dish. I then topped it with the remaining sauce, cheese and of course cilantro 🙂

Baked it under 400F until sauce is bubbling. Around 15 – 20 minutes.

Yummy 🙂