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For the Red Chile Beef Enchiladas:<\/strong><\/p>\n 1 lb ground beef<\/p>\n 1 small onion, diced<\/p>\n 2 cloves garlic, minced<\/p>\n 2 cups red chile sauce (store-bought or homemade)<\/p>\n 8 corn tortillas<\/p>\n 1 cup shredded cheddar cheese<\/p>\n 1 cup shredded lettuce<\/p>\n 1\/2 cup diced tomatoes<\/p>\n 1\/4 cup diced white onion<\/p>\n Salt & black pepper, to taste<\/p>\n For the Whole Pinto Beans:<\/strong><\/p>\n 1 lb dried pinto beans, rinsed<\/p>\n 1 small onion, halved<\/p>\n 2 cloves garlic<\/p>\n 1 tsp cumin<\/p>\n Salt, to taste<\/p>\n <\/p>\n<\/div>\n Cook the Pinto Beans:<\/strong><\/p>\n In a large pot, cover pinto beans with water, add onion, garlic, and cumin. Bring to a boil, then simmer for 1.5-2 hours until tender, adding water as needed. Season with salt toward the end.<\/p>\n Make the Beef Filling:<\/strong><\/p>\n In a skillet over medium heat, cook ground beef with onion and garlic until browned, about 5-7 minutes. Drain excess fat, season with salt and pepper, and stir in 1\/2 cup of red chile sauce.<\/p>\n Prepare the Enchiladas:<\/strong><\/p>\n Preheat your oven to 350\u00b0F (175\u00b0C). Warm the tortillas in a skillet or microwave to make them pliable.<\/p>\n Dip each tortilla in red chile sauce, fill with a spoonful of the beef mixture, roll up, and place seam-side down in a baking dish. Pour remaining sauce over the top and sprinkle with half the cheese.<\/p>\n Bake for 15 minutes until the cheese is melted and bubbly.<\/p>\n \ud83c\udf74 Serve It Like This:<\/strong><\/p>\n Plate the enchiladas, topping with shredded lettuce, diced tomatoes, onions, and the remaining cheese.<\/p>\n Serve with a generous scoop of whole pinto beans on the side.<\/p>\n Pair with a cold drink like a soda or Mexican agua fresca \ud83e\udd64\ud83c\udf4b<\/p>\n \ud83d\udd25 Pro Tips:<\/strong><\/p>\n For extra flavor, add a pinch of smoked paprika to the beef filling.<\/p>\n If you like it spicier, mix some diced green chiles into the red chile sauce.<\/p>\n Enjoy !!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" \ud83d\uded2 Ingredients (Serves 4) For the Red Chile Beef Enchiladas: 1 lb ground beef 1 small onion, diced 2 cloves garlic, minced 2 cups red chile sauce (store-bought or homemade) 8 corn tortillas 1 cup shredded cheddar cheese 1 cup shredded lettuce 1\/2 cup diced tomatoes 1\/4 cup diced white onion Salt & black pepper, […]<\/p>\n","protected":false},"author":1,"featured_media":6332,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\n\ud83d\udd2a Prep the Ingredients<\/strong><\/h1>\n