Beef and Spinach Enchiladas; they’re great…. trust me

Beef and Spinach Enchiladas

Total time: 45 minutes

Ingredients:

• 10oz (300gr) ground beef 
• 7oz (200gr) frozen spinach, thawed, squeezed dry
• 1 onion, chopped
• 1 red pepper, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 2 cups (15oz, 450gr) tomatoes, peeled, chopped
• 1/2 cup (4oz, 120gr) cream cheese
• 1/2 cup (2oz, 60gr) shredded cheese
• 4 tsp olive oil
• 6 corn tortillas

Instructions:

• Heat 2 tsp oil in large skillet. Add chili powder, cumin, paprika, and sauté 1 minute.
• Add onion, pepper, garlic, and sauté 5 minutes.
• Add tomatoes, reduce heat and simmer 10 minutes to reduce and thicken.
• In another skillet heat remaining 2 tsp oil. Add beef and sauté, breaking it up as it browns.
• Add cream cheese, spinach and 1 cup of the sauce. Stir to combine.
• Put 1/3 cup of sauce into a baking dish large enough to hold 6 enchiladas.
• Divide the beef/spinach mixture into 6ths, spoon onto tortillas and roll up. Place seams side down on the sauce in the baking dish.
• Pour the rest of the sauce over the finished enchiladas and sprinkle with shredded cheese.
• Cover and bake at 400F (200C) for 15 minutes.
• Uncover, bake 5 minutes longer.
• Remove and serve.