Beef Picadillo Enchiladas ​

Servings: 8

Ingredients

	2/3 cup vegetable oil
	2 green bell pepper, diced
	2 pounds 80-percent lean ground beef
	2 teaspoons chinese five-spice powder
	2 medium onions, diced
	kosher salt and freshly ground black pepper
	ounce one 14- can crushed tomatoes
	1/2 cup green olives, sliced
	1/2 cup golden raisins
	twelve 6-inch corn tortilla
	4 cups shredded cheddar (about 8 ounces)

Directions

Step 1 Preheat the oven to 350 degrees F. Heat a sizable skillet over medium-high heat. Add 1 tablespoon of oil, the onion, and pepper and cook, stirring, until soft, about five minutes. Add the bottom beef, five-spice, 1 teaspoon salt, and some grinds of pepper. Cook, splitting up the meat, until it starts to brown, about five minutes. Stir in the tomatoes, olives, and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.

Step 2 Heat the rest of the oil in a little skillet over medium heat. After the oil is shimmering, heat the tortillas, individually, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain in some recoverable format towels. Spread about 1/2 cup ground beef picadillo mixture on underneath of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the guts of every tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon all of that other picadillo over the enchiladas and sprinkle with the rest of the cheese. Bake the enchiladas before tortillas are slightly crisp and the cheese is melted about ten minutes.