ONE HOT PAPA’S ENCHILADAS:
with Two Hot Mama’s Salsa Roja
(Party of 4)
Ingredients:
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:
- In a 10” frying pan, brown the ground beef over a medium-high heat and drain excess grease once using a stainless steel colander;
- 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;
- Add water, stir and allow to simmer over a medium-low heat for 20 minutes;
- Preheat oven to 350 degrees on bake.
- In a 6” frying pan, add Olive Oil and heat to a medium-high heat;
- With tongs, individually slide Corn Tortillas through heated oil on both sides to soften tortillas and place on a paper towel;
- In a 9” x 13” baking pan, spray Olive Oil to lightly cover pan completely;
- Place one tortilla in the baking pan and fill with 2 ounces of the ground beef using a slotted spoon;
- Add 3 ounces shredded cheese and roll tortilla to form enchilada;
- Repeat with all 8 tortillas;
- Top full pan with any remaining ground beef and stock;
- Top full pan with remaining cheese;
- Bake at 350 degrees for 5-10 minutes or until cheese is completely melted;
- 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.
Tips:
- 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.
