Tasty Beef Picadillo Enchiladas
- 1/3 cup vegetable oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 pound 80-percent lean ground beef
- 1 teaspoon Chinese five-spice powder
- Kosher salt and freshly ground black pepper
- One 14-ounce can crushed tomatoes
- 1/4 cup green olives, sliced
- 1/4 cup golden raisins
- Twelve 6-inch corn tortillas
- 2 cups shredded Cheddar (about 8 ounces)
- Preheat the stove to 350 degrees F. Heat a large skillet over medium-high heat.
- Add 1 tablespoon of oil, the onion and pepper and cook, mixing, until delicate, around 5 minutes.
- Add the ground hamburger, five-flavor, 1 teaspoon salt and a couple of drudgeries of pepper.
- Cook, separating the meat, until it starts to brown, around 5 minutes.
- Mix in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, around 2 minutes.
- Season with salt and pepper.
- Heat the leftover oil in a little skillet over medium heat.
- When the oil is shimmering, heat the tortillas, each in turn, in the hot oil until they bubble and darken slightly, around 10 seconds for every side.
- Drain on paper towels.
- Spread around 1/2 cup ground hamburger picadillo combination on the bottom of a 9 - by-13-inch preparing dish.
- Put around 1/4 cup picadillo and 1 tablespoon Cheddar down the center of every tortilla.
- Roll tightly and lay them in the baking dish, seam side down.
- Spoon the remainder of the picadillo over the enchiladas and sprinkle with the leftover cheddar.
- Heat the enchiladas until the tortillas are marginally fresh and the cheddar is liquefied, around 10 minutes.