How to make it

  • In large skillet, cook meat, garlic, onion, bell and jalapeno peppers until meat is cooked through. Veggies should also be tender, by then.
  • Drain.
  • Return to pan and add the tomatoes, tomato sauce, olives, cumin, and coriander.
  • Cook at a low simmer about 12-15 minutes, stirring often, until thickened.
  • Add lime juice and stir again.
  • Various Dish Options

  • For easy empanadas, cut circles of premade pie dough in half, then fill each half with a portion of the mixture, top with shredded cheese, and fold over, crimping edges, well. Bake at 400 for about 20 minutes.
  • For easy enchiladas, pour a lil spicy tomato sauce in the bottom of a casserole dish(or use a cast iron pan). Add filling to corn tortillas and roll. Place them in the pan over the sauce, then top with enchilada sauce and shredded cheese. Bake in 400 oven for about 15 minutes, until bubbly and heated through.
  • For Burritos, roll hot filling into flour tortillas and fold burrito style.
  • Serve all with Mexican crema or sour cream, guacamole, and fresh cilantro.

Reviews & Comments 4

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  • DetroitTokyo 6 years ago
    Looks great and love the versatility. When you're doing burritos for the freezer, what are the steps you'd take? How do you package it?
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  • Good4U 6 years ago
    Great Post.:-) How did I miss this one??? Bravo!
    Pointsevenout, LOL on your compliment comment.:-) I don't think I could top your quote.:-)
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    " It was excellent "
    pointsevenout ate it and said...
    My stomach is smiling from kidney to kidney.
    See Anytime Easy Empanada Or Enchilada Filling for more stomach stretching comments.
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  • mrpiggy 7 years ago
    These look great, Keni. And cheap and EASY are right up my alley :) Thanks for sharing
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  • elgourmand 7 years ago
    I am due for some of Mexican and happen to have a bit of chorizo left. I'll make up a quick batch of enchilada sauce and she's right. Nice combo. RJ
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