Beef Entomatadas

Mexican Cheesy Beef Entomatadas With Corn Tortillas And Homemade Salsa Roja

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PREP TIME: 10 Minutes/ COOK TIME: 60 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 840/ Protein 47g

DIFFICULTY LEVEL: Medium 

INGREDIENTS: Jalapeño, 1 TSP Cumin, 1 Cup Mozzarella Cheese, 1 TBSP Mexican Spice Blend, Ground Beef, Garlic, Onion, Tomato, 3 TBSP Sour Cream, Corn Tortillas

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Step 1: Prep

Adjust rack to top position and preheat oven to 450 degrees

Wash and dry produce

Halve tomatoes lengthwise

Halve jalapeno

Halve and peel onion. Thinly slice one half and cut remainder into chunks

Peel and halve garlic

Step 2: Roast Vegetables

Place tomatoes, jalapeno, and onion chunks, cut side up, on a baking sheet

Drizzle with oil and sprinkle with ¼ TSP of salt and pepper

Roast for 25 minutes

Step 3: Cook Beef

While veggies roast, heat a drizzle of oil in a large pan over medium heat

Add sliced onion and beef

Season with mexican spice blend, and ¼ TSP of salt and pepper

Cook for 5 minutes

Turn off heat, transfer to a medium bowl and set aside to cool

Step 4: Make Salsa

Carefully transfer toasted vegetables to a blender along with garlic and cumin

Blend until smooth

Transfer salsa to a second medium bowl, and season ¼ tsp of salt and pepper

Spread a thin layer of salsa across bottom of a 8×8 inch baking dish

Step 5: Assemble Entomatadas

Stir half the mozzarella into bowl wuth beef mixture

Heat a large drizzle of oil in pan used for beef over medium

Working one at a time, use tongs to briefly fry tortillas for 10 seconds per side

Allow access oil to drip into pan

Immediately did tortillas into salsa

Divide beef filling between tortillas, place seam side down in prepared baking dish

Step 6: Finish and Serve

Spread remaining salsa evenly over top of Entomatadas

Sprinkle with remaining mozzarella

Bake on top rack for 12 minnutes

Drizzle sour cream over top

Divide Entomatadas between plates and serve

Serve hot and enjoy!