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Ingredients
  • 1 batch  red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 1 ½ pounds (24 ounces) lean ground beef
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles
  • fine sea salt and freshly-cracked black pepper
  • 8 large flour tortillas*
  • 3 cups Mexican-blend shredded cheese
  • toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
Steps
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