super beefy enchiladas
(1 RATING)
The roasted poblano pepper isn't hot at all but gives it that extra flavor that is really hard to beat.
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prep time
cook time
method
Bake
yield
Ingredients
- 1 1/2 pounds ground beef
- 1 1/2 cups mexican blend shredded cheese
- 1 can enchilada sauce in large can
- 1 package corn tortillas
- 1/2 - chopped onion
- 1 can cream of mushroom soup
- 1 can tomato soup
- 2 cloves garlic
- 1 large poblano pepper
How To Make super beefy enchiladas
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Step 1Cook ground beef with onion and garlic and drain.Take pablano and roast on grill, when blackened, place in bowl covered with plastic wrap & let sweat til easy to peel skin off of outside. Then chop poblano pepper and add to meat mixture, set aside. Combine soups & sauce. Top each tortilla with a heaping tblsp of meat mixture and some cheese then Roll up and place seam side down in a 9x13 baking dish. Pour soup mixture over the top and cover with remaining cheese. Bake @ 350 in preheated oven for 25-30 minutes
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