Because to a creamy handmade salsa verde, the chicken and cheese enchiladas suizas have a pleasant bite. Using cooked beef or pig will not affect how good they are.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground beef
- 3 cups water
- 2 (8 ounce) cans tomato sauce
- 4 medium potatoes, peeled and chopped
- 2 medium tomatoes, chopped, or more to taste
- ¼ cup chopped white onion
- 1 (1.41 ounce) package sazon seasoning (such as Goya®)
- 2 cubes beef bouillon
- 1 clove garlic, minced, or more to taste
- ½ teaspoon chili powder
- ½ teaspoon ground cayenne pepper, or to taste (Optional)
- 1 large bay leaf
- ground black pepper to taste
- 4 ounces frozen mixed vegetables (such as Birds Eye®)
Instructions
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to a large pot and add water, tomato sauce, potatoes, tomatoes, onion, sazon, bouillon cubes, garlic, chili powder, cayenne pepper, bay leaf, and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes. Add frozen vegetables and continue to cook until potatoes are tender, about 10 minutes more.
- If you’d like to add pasta (elbows, shells, bowtie, or spiral), just add it with an additional 1 to 2 cups water when you add the frozen vegetables.