Ingredients:
- 2 p. Corn Tortillas
- 1/2 p. Red Bell Pepper
- 50 gm Ripe Tomatoes (diced)
- 1 p. Beef (sliced steak or ground beef)
- 1 tablespoon Heavy Cream
- 20 grams Grated Cheddar Cheese
- 1/2 p. Yellow Onion
- Olive Oil (as needed)
- Optional: Tabasco Sauce
Instructions:
Step 1: Preheat your oven to 200°C (400°F). Dice the red bell pepper into small cubes and chop the yellow onion finely.
Step 2: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and diced peppers, then cover and cook for 5 minutes until softened.
Step 3: Add the sliced beef or ground beef to the skillet, along with 1/3 of the diced tomatoes. Optionally, add a dash of Tabasco sauce for an extra kick. Cook for another 5 minutes, stirring occasionally, until the beef is fully cooked.
Step 4: Lay out the corn tortillas and spread a thin layer of heavy cream on each. Spoon the beef and vegetable mixture onto each tortilla, roll them up tightly, and place them seam-side down in a baking dish.
Step 5: Cover the enchiladas with the remaining diced tomatoes and sprinkle generously with grated cheddar cheese.
Step 6: Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy this delicious, easy-to-make Mexican favorite!
