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Prep 15min
Total4hr0min
Servings8
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Ingredients
1 1/2
lb beef roast
1 1/2
tablespoons from 1 packet (1 oz) Old El Paso™ Hot & Spicy Taco Seasoning Mix
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1
to 2 cups water or stock
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/2
red bell pepper, diced
1
can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
2
cups shredded pepper jack cheese
5
cilantro sprigs, for garnish
1
small plum tomato, chopped for garnish
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Steps
1
Place the beef roast, taco seasoning, chiles and about a cup of water in a large pot. Cook on medium-low for about 3 hours. Keep turning the meat every 30 minutes or so and checking to see if it needs more liquid. Add more if needed.
2
Remove the beef from the pot and shred with two forks. Place back into the pot and keep on low until you're ready to assemble the enchiladas.
3
Preheat oven to 350°F. Pour 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish, spreading it evenly across the bottom of the dish. Evenly divide the beef among the 8 tortillas. Sprinkle with the diced bell pepper. Roll each enchilada up and place in the dish, seam-side down. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with cheese.
4
Bake for 30 minutes, or until cheese is browned and bubbly. Garnish with chopped tomatoes and cilantro before serving.
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To save even more time on weeknights, make the slow-cooked beef over the weekend and store in an air-tight container in your refrigerator until you’re ready to make your enchiladas.
Want to turn down the spice? Substitute the Old El Paso™ hot and spicy taco seasoning mix for original taco seasoning mix.
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No nutrition information available for this recipe
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