A Quick Mexican Feast!

According to Liz Pearson from Fine Cooking, you don’t have to sacrifice authenticity for speed with these quick and flavorful enchiladas. And an easy, homemade salsa verde adds a tangy kick to this hearty Quick Beef Enchiladas with Salsa Verde.


A few changes we made included flour tortillas instead of corn—only because the supermarket carried ooo-gobs of the flour variety, and zero of the corn. Plus, ours were 8″ in diameter as opposed to 6,” but they actually fit perfectly in the 9×13″ baking dish. I also got a little carried away with the amount of cheese inside each tortilla, so my leftover quantity for the top wasn’t going to cut it, therefore I included some shredded cheddar which added a nice pop of color.

The salsa verde was terrific, but take a note from me. I did a disservice when selecting the very large tomatillos as opposed to 15 small ones. Not a good idea. I unfortunately quartered them before boiling with the onion and jalapeños and they lost a lot of the pulp in the process. So do yourself a favor and buy the small ones and leave them whole when boiling.

Even though we like things spicy, I did seed and devein the peppers, but next time I think I’ll omit that step to retain more of the heat. But to remedy that fact, I topped mine with a few slices of pickled jalapeños. Two is typically a serving, but one was plenty for me especially with our side dish.


The accompaniment of Mexican Tomato Rice & Beans recipe was also from Fine Cooking, but by chef Raghavan Iyer. When cooked using the absorption method, medium-grain rice yields a tender, starchy, slightly creamy kernel that’s ideal for saucy rice dishes like this one. Absolutely delicious! While neither recipe is difficult to make, they both require some prep work and use quite a few kitchen utensils/pots. Oh, but they are sooo worth it!


Quick Beef Enchiladas with Salsa Verde

  • Servings: 6-8
  • Difficulty: moderate
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  • Kosher salt
  • 1 lb. tomatillos (about 15 medium), husked and rinsed
  • 3 jalapeños, stemmed and halved lengthwise (seeded, if you like)
  • 1 large yellow onion, half cut into 4 wedges, half chopped
  • 2/3 cup roughly chopped fresh cilantro
  • 1-1/2 Tbs. canola oil
  • 1 lb. lean ground beef
  • 2 tsp. ground cumin
  • Freshly ground black pepper
  • 8, 6-inch corn tortillas
  • 1-1/2 cups shredded Monterey Jack cheese


  1. Bring a medium pot of salted water to a boil. Add the tomatillos, jalapeños, and onion wedges; cover and simmer until tender, about 10 minutes.
  2. Drain well and transfer to a blender along with 1/3 cup of the cilantro. Purée until just slightly chunky and season to taste with salt.
  3. Meanwhile, heat 1 Tbs. of the oil in a large skillet over medium-high heat. Add the beef, chopped onion, cumin, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally to break up the meat, until cooked through, about 5 minutes.
  4. Stir 1/2 cup of the salsa verde into the beef.
  5. Position a rack about 6 inches from the broiler and heat the broiler to high. Grease a 9×13-inch metal or ceramic baking dish with the remaining 1/2 Tbs. oil.
  6. Wrap the tortillas in a few slightly damp paper towels and microwave on high until warm, 30 to 45 seconds.
  7. Working with one tortilla at a time, spoon some of the beef mixture down the center of the tortilla and sprinkle with 1 Tbs. of the cheese. Roll up snugly and transfer to the prepared baking dish, seam side down.
  8. Repeat with the remaining tortillas and beef mixture. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese.
  9. Broil until golden brown and bubbly, 3 to 5 minutes. Garnish with the remaining cilantro and serve.


Mexican Tomato Rice & Beans



Mexican Tomato Rice and Beans

  • Servings: 6-8
  • Difficulty: moderate
  • Print


  • 1 cup uncooked medium-grain white rice
  • 1 14-1/2-ounce can diced tomatoes (preferably “petite-cut”)
  • 2 Tbs. extra-virgin olive oil
  • 6 medium cloves garlic, finely chopped
  • 1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them)
  • 1 15-oz. can black beans, drained and rinsed
  • 2 tsp. kosher or fine sea salt
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/4 cup finely chopped fresh oregano leaves and tender stems
  • 1/4 cup finely chopped fresh cilantro leaves and tender stems


  1. In a 1-quart saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 minutes. Remove from the heat and let the pan stand, covered, for another 5 minutes.
  2. While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.
  3. Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 minute.
  4. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds.
  5. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 minutes.
  6. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes. Serve immediately.


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