This Italian twist on a classic enchilada features ground chuck, roasted red peppers, pinto beans, and sweet yellow pasta sauce… A delicious easy dish that’s sure to be a new family favorite!
Prep time 5 Min | Cook Time 30 Min | Serves 4
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 lb USDA Choice Premium Angus Ground Chuck
- 1 can of Pinto Beans
- 1 jar of Cut Roasted Peppers
- 1 jar of Yellow Pasta Sauce
- 8-10 Flour Tortillas
- 8 oz Mozzarella cheese, shredded
- 1 tbsp Fresh Parsley, chopped
Directions
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet over medium-high heat. Add USDA Choice Premium Angus Ground Chuck and cook for 7-8 minutes until browned.
- Add beans and peppers to the skillet and cook for 2-3 minutes, stirring as the mixture cooks. Remove from heat and set aside.
- In a 9”x13” oven-safe dish, add ½ jar of sauce to coat the bottom of the dish. On a clean surface, lay out a tortilla and add a pinch of cheese to the center. Next, scoop a portion of the sausage mixture onto the cheese. Roll up the tortilla and place it into the baking dish with the seam facing down. Repeat until the container is full, about 8 enchiladas.
- Using the remainder of the sauce, coat the rows of enchiladas. Then cover with a generous amount of remaining mozzarella. Bake 15-20 minutes uncovered until cheese has melted and enchiladas are heated.
Remove from the oven and sprinkle with parsley. Serves 4.