Tex-Mex Beef & Pepper Enchiladas
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Tex-Mex Beef & Pepper Enchiladas

Tex-Mex Beef & Pepper Enchiladas

2x the delicious servings!

When it comes to Mexican food, burritos typically get all the glory. In our humble opinion, enchiladas are a total unsung dinner hero–easy to assemble and smothered in a delicious sauce, this family style dinner idea is easy to turn into a feast for a crowd. Our Tex-Mex version is filled with a combo of spiced beef and green pepper, topped with a bold red sauce and Mexican cheese, then baked until bubbly and melty. With a finishing touch of fresh pico and lime crema, that’s a whole ’lada deliciousness. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time5 minutes


serving amount

2 unit

Green Bell Pepper

8 ounce

Pico de Gallo

1 unit


4.5 tablespoon

Sour Cream

(Contains Milk)

20 ounce

Ground Beef

2 unit

Tex-Mex Paste

2 tablespoon

Southwest Spice Blend

12 unit

Flour Tortillas

(Contains Soy, Wheat)

2 unit

Tomato Paste

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories850 kcal
Fat51 g
Saturated Fat20 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber3 g
Protein37 g
Cholesterol125 mg
Sodium2040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Large Pan
Small Bowl
Baking Dish



• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and dice bell peppers. Quarter lime.

Make Sauce

• In a medium bowl, combine tomato paste, half the Tex-Mex paste, half the Southwest Spice Blend, and ¾ cup water (1¼ cups for 8 servings).

Make Filling

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, and pepper; cook, stirring occasionally, until just softened, 3-4 minutes. Transfer to a small bowl. • Add another drizzle of oil to same pan. Add beef*, remaining Tex-Mex paste, remaining Southwest Spice Blend, salt, and pepper. • Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Return bell pepper to pan; stir to combine.

Assemble Enchiladas

• 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 a 9-by-13-inch baking dish (two 9-by-13-inch dishes for 8 servings).

Bake & Make Crema

• 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. (Watch carefully to avoid burning!) • In a second small bowl, combine sour cream with a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.


• Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160º.