Smothered Beef and Pepper Enchiladas with Pico De Gallo and Lime Crema

Get ready for a saucy, smothered and absolutely delicious dinner! These beef and pepper enchiladas are packed with flavor, featuring a spiced ground beef and bell pepper filling wrapped in soft flour tortillas, then baked under a zesty tomato sauce and a generous layer of melted Mexican cheese.

Top it all off with a fresh homemade pico de gallo and a creamy lime crema for a bright, tangy finish. It’s a satisfying meal that comes together quickly and is sure to become a family favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 475°F. Wash and dry produce. Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed and dice bell pepper into ½-inch pieces.
2. In a small bowl, combine tomato, scallions, a drizzle of oil and juice from one lime wedge. Season with salt and pepper. In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt and pepper; cook until just softened, 4-5 minutes. Add another drizzle of oil to pan. Add ground beef, half the Tex-Mex paste, half the Southwest spice blend, salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. Turn off heat. If there’s excess grease, carefully pour it out.
4. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish (or 9-by-13-inch for 4 servings).
5. In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste and remaining Southwest spice blend. Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend. Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
6. Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas. Warm them briefly in the microwave or on a skillet to prevent cracking when rolling.

Can I make this recipe ahead of time?

Absolutely! Assemble the enchiladas (without baking) and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.

What can I use instead of Tex-Mex paste?

You can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon chili powder and 1/2 teaspoon cumin.