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Paganini's Pantry

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. Posted in Paganini's Pantry

 

1 small red onion, diced
1 carrot, diced
2 stalks celery, diced
2 Tbsp. vegetable oil
1 lb. lean ground beef
1 tsp. salt
1/2 tsp. ground black pepper
2 tsp. cumin powder
2 tsp. garlic powder
1 tsp. cayenne pepper
2 cloves garlic, minced
8-10 corn tortillas (can use wheat or low carb)

Corn Salsa
1 small red onion, diced
1 yellow or red pepper, diced
4 canned chipotle chiles, seeded and minced
2 garlic cloves, minced
2 cup frozen corn kernels, thawed
1 (28oz.) can of diced tomatoes
Salt and pepper to taste

To finish:
2 cups shredded Mexican blend cheese (or cheese of choice)
1 Tbsp. fresh cilantro, minced
Sour cream

Preheat oven to 350° F.

Heat a large sauté pan with oil.  Add onions, carrots, and celery to pan and sauté until caramelized.  Sauté beef in pan for 2 minutes, then add cumin, garlic, cayenne, salt, and pepper. Brown meat over medium heat until fully cooked.  Transfer meat to a separate dish, allow to cool.

In the same pan, sauté red onion and peppers. Add garlic when onions are almost caramelized.  Add corn and sauté 2-3 minutes. Add tomatoes.  Stir regularly and allow mixture to cook an additional 3-5 minutes.

Microwave tortillas on high for 15 seconds. This makes them easier to work with. Spoon 1/4 cup of the beef mixture in each tortilla. Roll up the enchilada tucking in the sides and place in a 9x13 lasagna pan, seam side down. Top enchilada with corn salsa and sprinkle cheese evenly over everything. Bake for 15 minutes until cheese melts. Add a finishing dollop of sour cream to each plate.

Sprinkle with cilantro to finish and serve warm.

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