Monday Meals: Supreme Enchiladas

Do any of you do meal prep on the weekends to help prepare for a busy week ahead? During the week the Wisconsin Test Kitchen relies on meals prepared over the weekend, lots of leftovers and our slow cooker. Without these three things, we'd live at Subway, or rely on the mercy of our local Chinese food delivery restaurant.

This past weekend, we did a little meal prep and prepared some delicious cheesy, beefy enchiladas stuffed with vegetables. Yum. It's a meal we're looking forward to later in the week.

Supreme Enchiladas

1 lb. ground beef
1 green bell pepper, diced
1 red bell pepper, diced
2 cups salsa, divided
2 cups shredded cheddar cheese, divided
12 6" corn tortillas

Brown ground beef and diced peppers in pan. Once meat is no longer pink and peppers are tender, drain the liquid from the pan. Add 1/2 cup salsa and stir to combine. 

Once warmed through, add 1 cup shredded cheddar cheese. 

Spread 1/2 cup salsa in the bottom of a 9"x13" pan. Wrap the tortillas loosely in saran wrap and microwave on high for 10 seconds (corn tortillas tend to crack and split easily, this will help to keep them in one piece. Flour tortillas will work too- we just prefer corn). 

Spoon meat and pepper mixture into the warmed tortillas, and place seam side down in the baking dish. Repeat. 

Top with remaining salsa. 

To Eat Now: Bake enchiladas at 400 degrees covered for 20 minutes, or until heated through. Remove from oven, top with remaining cheese, and bake uncovered for 2-3 minutes, or until the cheese is melted. 

To Eat Later: Bake enchiladas at 400 degrees covered for 25-30 minutes, or until heated through. Remove from oven, top with remaining cheese, and bake uncovered for 2-3 minutes, or until the cheese is melted.

This dish is hearty, delicious... the whole enchilada if you will!

Stay Cool,
The Cool Dads Cook Crew