Salsa Roja red salsa

with Two Hot Mama’s Salsa Roja

(Party of 4)


1 – lb. Ground Beef
8 – White Corn Tortillas
6 – Cups Monterrey/Mild Cheddar blend Cheese (shredded)
8 – ozs. Two Hot Mamas Salsa Roja (Medium)
1 – Cups Pico de gallo
2 – Cups Romaine Lettuce (shredded)
2 – tbsp. Extra Virgin Olive Oil
1 – oz. Spray Extra Virgin Olive OIl
1 – tbsp. Cumin
1 – tbsp. Garlic Powder
2 – tbsp. Chili Powder
2 – tbsp. Spanish Paprika
2 – tbsp. Coarse Sea Salt (sub Kosher)
1 – tbsp. Coarse Black Pepper
2 – Cups Filtered water

Stove-Top/Oven Method:

  1. In a 10” frying pan, brown the ground beef over a medium-high heat and drain excess grease once using a stainless steel colander;
  2. Replace ground beef in to pan and continue to cook over a medium heat and season with cumin, garlic powder, chili powder, paprika, salt and pepper and mix well;
  3. Add water, stir and allow to simmer over a medium-low heat for 20 minutes;
  4. Preheat oven to 350 degrees on bake.
  5. In a 6” frying pan, add Olive Oil and heat to a medium-high heat;
  6. With tongs, individually slide Corn Tortillas through heated oil on both sides to soften tortillas and place on a paper towel;
  7. In a 9” x 13” baking pan, spray Olive Oil to lightly cover pan completely;
  8. Place one tortilla in the baking pan and fill with 2 ounces of the ground beef using a slotted spoon;
  9. Add 3 ounces shredded cheese and roll tortilla to form enchilada;
  10. Repeat with all 8 tortillas;
  11. Top full pan with any remaining ground beef and stock;
  12. Top full pan with remaining cheese;
  13. Bake at 350 degrees for 5-10 minutes or until cheese is completely melted;
  14. Plate 2 enchiladas and top with a half cup of lettuce, 4 ounces pico de gallo, and Two Hot Mamas Salsa Roja to your liking.


  • Have the Corn Tortillas and Filtered Water at room temperature for ease of preparation.
  • Add some Two Hot Mamas Salsa Roja (Hot) to the ground beef with spices for an extra kick.