Beef and Spinach Enchiladas

Lean, grass fed ground beef sautéed with onions, garlic, poblano peppers and spinch rolled in up in a soft flour tortilla, topped with enchilada sauce, Mexican crema and shredded cheddar cheese.

Difficulty: Medium

Time: 45-50 Minutes

Calories: 925 Fat: 44g Carbs: 70g Protein: 63g

ABOUT THE DISH

Enchilada is a term used to describe a tortilla wrapped around meat and topped with a tomato and/or chili sauce. There are many different variations with many different fillings and toppings. Our recipe today has lean grass fed beef with poblanos and spinch.

Ingredients

Grass Run Farms Ground Beef

Sharp cheddar cheese

Poblano pepper

Yellow Onion

Garlic

Cilantro

Mexican crema

Spinach

Flour tortillas

Enchilada sauce

Nice spice taco seasoning

Flour

Featured Ingredient Partners:

Ground beef: Grass Run Farms - Dorchester, IA

Sauté To jump. To fry in a small amount of fat at high heat.

Mince To cut a food into very small pieces.

Family-style A type of service that combines like items together on one platter or serving dish.

Large oven safe sauté pan

Medium mixing bowl

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Pre heat the oven to 400ºF. Remove stem and seeds from the poblano pepper and dice. Peel and dice onion. Mince the garlic, Remove cilantro leaves from stem and chop. Chop the spinach. Grate the cheddar cheese. Remove the beef from the pack and pat dry if necessary.

Step 2: BROWN THE BEEF

In a large sauté pan over medium heat add 1 Tbsp. of oil. Add the ground beef and cook for 6-8 minutes until browned. Use a wooden spoon to break up the beef while it cooks.

Step 3: SAUTE THE VEGETABLES

To the pan with the browned beef add the onion, poblano pepper and garlic. Sauté for 4-5 minutes until the vegetables are soft and fragrant. Add the spinach and sauté for 1 minute. Add the Nice Spice taco seasoning and flour and mix well to combine. Remove beef and vegetable mixture from the pan and place into a medium mixing bowl.

Step 4: ASSEMBLE ENCHILADAS

Divide the beef and vegetable mixture up between the 6 flour tortillas. Place the filling towards on side of the tortilla and roll it up keeping the seam side down, then place into the large oven safe sauté pan that you cooked the beef and vegetables in. Repeat with the remaining tortillas.

Step 5: BAKE ENCHILADAS

Top the rolled enchiladas with the enchilada sauce and grated cheddar cheese. Place into the oven and bake, covered, for 15 minutes.

Step 6: PLATE YOUR DISH

Garnish with Mexican crema and chopped cilantro and serve family style. Enjoy!