Beef Enchiladas and Mexican Street Corn
Beef Enchiladas and Mexican Street Corn
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Beef Enchiladas
Ingredients:
1 lb ground beef
2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
1 1/2 cups shredded cheddar cheese
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
2. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
3. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
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Mexican Street Corn Salad
INGREDIENTS
2 Tbsp unsalted butter
4 cups corn kernels (fresh or frozen)
1 tsp minced garlic
1/3 cup mayonnaise
1/2 tsp chili powder
1/2 cup Cotija cheese
1 Tbsp lime juice, fresh squeezed
1-2 Tbsp chopped cilantro (optional)
kosher salt, to taste
INSTRUCTIONS
1. Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking.
2. Allow corn to cool slightly. Stir in mayonnaise, chili powder, Cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
3. Serve warm or cold. Store leftovers in an airtight container in the refrigerator.
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