Saucy enchilada-style beef, peppers and tortillas under bubbling cheese

$9.98/servingat the cheapest of your stores this week12 ingredients on sale

Ingredients

• ground beef400 g
• corn tortilla6 ea
• on the vine tomato4 ea
• yellow onion1 ea
• bell pepper1 ea
• garlic2 cloves
• chili powder1 tbsp
• cumin1 tsp
• beef stock1 cup
• monterey jack cheese1½ cups, grated
• sour cream1/4 cup
• cilantroa handful

Method

1Brown the beef

• •Heat the oven to 425F.
• •Heat 1 tbsp oil in a large oven-safe skillet over medium-high heat.
• •Add the ground beef and cook 5 minutes, breaking it up, until browned.
• •Add the diced onion, minced garlic, chili powder and cumin and cook 2 minutes.
• •Add the diced bell pepper and cook 3 minutes until softened.

2Simmer the sauce

• •Chop the tomatoes, add them, and cook 4 minutes, mashing, until saucy.
• •Pour in the beef stock (or bouillon dissolved in 1 cup of hot water) and simmer 3 minutes.
• •Cut the corn tortillas into 1 inch strips and fold them in to soak up the sauce.
• •Season to taste.

3Melt the cheese

• •Sprinkle the grated cheese over the skillet.
• •Bake 8 to 10 minutes until the cheese bubbles and browns in spots.

4Plate

• •Rest 3 minutes.
• •Spoon into shallow bowls.
• •Top with the sour cream and garnish with the cilantro.