Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Creamy Beef and Pea Enchiladas
Tender flour tortillas filled with seasoned ground beef, sweet peas, and a rich creamy sauce, topped with melted mozzarella cheese. This classic American comfort food combines savory beef with a luscious cream sauce for a satisfying one-dish meal that's sure to please the whole family.
55 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour0/10
Umami8/10
Spicy0/10
🥄 Texture
Silky, creamy sauce coats a tender, slightly crumbly beef and pea filling. Warm flour tortillas are soft and pliable with a chewy bite, while the melted mozzarella on top becomes stretchy and lightly golden, providing a mild crust contrast.
👃 Aroma
Warm, savory beef and sautéed onion aromas dominate, layered with rich dairy notes from the cream and cheese. Subtle garlic and toasted-cheese scents add depth, producing a comforting, homey fragrance rather than anything sharp or bright.
🍷 Pairs Well With
Medium-bodied red wine (Merlot or Malbec) or a malty amber ale; for a non-alcoholic option, iced tea or sparkling water with a squeeze of lime.
🥗 Side Dishes
Mexican rice or cilantro-lime rice, refried beans or black beans, fresh pico de gallo or salsa verde, and sliced avocado or a simple green salad.
Ingredients(11 items)
- 11.5 pounds ground beef
- 21 large onion (diced)
- 32 cups beef broth
- 41 cup heavy cream
- 50.5 cup milk
- 62 cups frozen peas
- 78 flour tortillas (8-inch)
- 82 cups mozzarella cheese (shredded)
- 91 teaspoon salt
- 100.5 teaspoon black pepper
- 110.5 teaspoon garlic powder
Nutrition Information(per serving)
725
Calories
48g
Protein
38g
Carbs
42g
Fat
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks, about 5-7 minutes. Drain excess fat if needed.
- 3
Add the diced onion to the beef and cook for another 3 minutes until the onion is softened and fragrant.
- 4
Stir in the frozen peas and cook for 2 minutes until heated through. Season with salt, pepper, and garlic powder. Remove from heat and set aside.
- 5
In a separate saucepan over medium heat, combine the beef broth, heavy cream, and milk. Whisk together and heat until steaming, about 5 minutes. Do not boil. This creates your creamy sauce.
- 6
Pour half of the creamy sauce into the bottom of a 9x13 inch baking dish, coating the bottom evenly.
- 7
Warm the flour tortillas in the microwave for 30 seconds wrapped in a damp paper towel to make them pliable.
- 8
Fill each tortilla with approximately 3-4 tablespoons of the beef and pea mixture, then roll tightly and place seam-side down in the baking dish.
- 9
Pour the remaining creamy sauce over the rolled tortillas, ensuring they are well covered.
- 10
Sprinkle the shredded mozzarella cheese evenly over the top of all the enchiladas.
- 11
Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and lightly golden on top.
- 12
Remove from the oven and let rest for 5 minutes before serving.
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