Ingredients

• 2 pounds ground beef (96% lean)

• 1 28-ounce can diced tomatoes

• 2 bottles of enchilada sauce (16 ounce) (I used Trader Joe’s)

• 1 small sweet onion, diced small

• 2 cloves of garlic, minced

• 1 red pepper, diced small

• 2 jalapeños, separated

• 3 tablespoons olive oil

• 1-1/2 teaspon kosher salt

• 1 teaspoon pepper

• 1 tablespoon oregano

• 1/2 tablespoon cumin

• 1/8 teaspoon crushed red pepper flakes

• 1/4 teaspoon cinnamon

• 20 corn tortillas

Toppings

• sliced black olives

• diced tomatoes

• diced jalapeño

• chopped scallions

• cilantro

• sour cream

Directions

Preheat oven to 350 degrees.

Heat three tablespoons olive oil in large skillet.  Brown onion and red pepper until they begin to soften. Introduce garlic and one diced jalapeño and cook for just a minute. Add the ground beef and cook until browned. Next, add kosher salt, pepper, oregano, cumin, crushed red pepper flakes, and cinnamon. Pour the diced tomatoes into the skillet and cook over medium high heat until the liquid is absorbed. While you are waiting for the liquid to absorb, pour the enchilada sauce into a large pan and heat through.

Spray a 9×13 glass baking dish with non-stick cooking spray. (I needed to use two because of the number of enchiladas I was making). Cover each tortilla in the enchilada sauce. Build your tortilla starting with a couple tablespoons of the beef mixture and about one tablespoon of shredded cheese). Roll your enchilada and place in the baking dish. Continue until you have all enchiladas snuggled into your baking dish(es). Once all enchiladas are in the dish, sprinkle more shredded cheese over the top and place into a preheated 350 degree oven. Bake for 25 minutes. Top with sliced black olives, diced tomatoes, diced scallions, cilantro, avocado and a dollop of sour cream. Enjoy!

Until next time, Kris