Red Meat Allergy Friendly Pickled Jalapeño Beef Enchiladas with Cilantro Slaw
Total time1 hr 5 min
Prep time30 min
Cook time35 min
4.8(23)
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Learn more →Ingredients
4 servings
For the beef filling
- 1 lb ground beef (80/20)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup pickled jalapeños, roughly chopped
- 2 tbsp pickled jalapeño brine (from the jar)
For the enchiladas
- 2 cups red enchilada sauce (store-bought or homemade), divided
- 12 corn tortillas (6-inch)
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 2 cups shredded monterey jack cheese, divided
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp mayonnaise
- 1 tsp honey
- ¼ tsp salt
- 2 scallions, thinly sliced (green parts only)
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains at the center, about 7–8 minutes. Drain off all but 1 tablespoon of fat.
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