Ground Beef and Cheese Enchiladas

Name: Ground Beef and Cheese Enchiladas
Total time: 105 min
Ingredients: 1 1/2 ounces (3 to 4) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces; 2 cups beef broth; 1 tablespoon minced canned chipotle chiles in adobo sauce; 2 tablespoons vegetable oil; 2 onions, chopped fine; 6 garlic cloves, minced; 1/4 cup tomato paste; 1 teaspoon ground cumin; Salt; 3 tablespoons vegetable oil; 1 pound 90-percent lean ground beef; 1 teaspoon ground coriander; 8 ounces Monterey Jack cheese, shredded (2 cups); 2 tablespoons minced fresh cilantro; 12 (6-inch) corn tortillas; 2 scallions, sliced thin on bias; Sour cream; Lime wedge

www.americastestkitchen.com

Techniques from both Mexican and Tex-Mex cooking produce a quick—but still deeply flavorful—take on this dinnertime staple.

Keywords

Main Courses
Mexican
Latin America & Caribbean
Cheese
Beef
Meat
Eggs & Dairy

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Ingredients

1 1/2 ounces (3 to 4) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
2 cups beef broth
1 tablespoon minced canned chipotle chiles in adobo sauce
2 tablespoons vegetable oil
2 onions, chopped fine
6 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon ground cumin
Salt
3 tablespoons vegetable oil
1 pound 90-percent lean ground beef
1 teaspoon ground coriander
8 ounces Monterey Jack cheese, shredded (2 cups)
2 tablespoons minced fresh cilantro
12 (6-inch) corn tortillas
2 scallions, sliced thin on bias
Sour cream
Lime wedge