Stove Top Enchiladas
1 - 1lb package Belle Brook Farms 98% Super Lean Ground Beef
1- package taco seasoning mix
¾- cup water
12 - small corn tortillas (6 to 7 inch diameter) cut into small pieces
1 ½ - cups shredded Mexican cheese blend
1 - can (10 ounces) enchilada sauce
1 - can (4 to 4 ½ ounces) chopped green chilies, drained
½ - cup chopped onion
1 - chipotle pepper in adobo sauce, seeded, finely chopped
¼ - teaspoon salt
1 - teaspoon Belle Brook Farms Piney Woods Pepper seasoning
½ - cup Shredded Mexican cheese blend
2 - Tablespoons finely chopped fresh cilantro or parsley
1. Brown ground beef and add taco seasoning mix, pepper
seasoning and water, stir until blended.
2. Add tortilla pieces, 1 ½ cups cheese, enchilada sauce, chilies,
chipotle pepper and salt in large nonstick skillet; bring to a boil. Reduce
heat; cover and cook 5 to 7 minutes or until tortilla pieces are softened
and flavors are blended stirring once.
3. Top with remaining ½ cup of cheese and cilantro.
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Belgian Blue Beef is so lean, you're not cooking fat. It cooks
more quickly and you can use a lower temperature. We recommend
cooking your desired cut to a doneness of rare to medium for optimum
Set oven temperature to 250-275 degrees and use a meat thermometer
to check for doneness at 120-140 degrees. At this point lower
temperature, your roast should take the same amount of time as
ordinary beef that is cooked at a higher temperature.
Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember
Belgian Blue Beef cooks faster than ordinary beef; don't overcook.
Watch your cooking time.
Move your rack farther away from the heat source. Broil as ordinary
beef, but shorten the cooking time. Turn the steak a few minutes
sooner and check for doneness.
Cook over medium coals at normal rack height, but shorten the
cooking time. Turn the steaks a few minutes sooner ( 1/3 less
time) and check for doneness.
The Jones Family