75min 4 ppl
Beef Enchiladas
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 8 steps
Medium: 31–60 min or 7–12 steps
590 kcalper person
Protein 36g
Carbs 42g
Fats 30g
About this dish
Corn tortillas are rolled around spiced shredded beef, smothered in a deep red chilli sauce and baked under melted cheese until bubbling.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely chopped1
- Garlic clovesminced2
Meat & Poultry
- Beef Mince15% fat500 g
Dairy & Eggs
- Cheddar Cheesegrated200 g
Tins & Jars
- Chopped Tomatoestinned400 g
Dried Goods
- Plain flour2 tbsp
- Corn tortillas8
Spices & Seasonings
- Ground Cumin1 tsp
- Chilli powderdivided3 tbsp
- Saltto taste
Oils & Condiments
- Vegetable stock250 ml
- Vegetable Oil15 ml
Utensils
- Large frying pan
- Saucepan
- Whisk
- Meat thermometer
- Baking dish
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a large frying pan over medium heat and cook the onion for 5 minutes until softened.
Approx. 6 minutes
2
Add the garlic and beef mince and cook, breaking it up, until well browned and a meat thermometer reads at least 71°C, about 8 minutes.
Approx. 10 minutes
3
Stir in the ground cumin and 1 tablespoon of the chilli powder and cook for 1 minute, then remove from the heat and set aside.
Approx. 3 minutes
4
In a saucepan, whisk the remaining chilli powder and the plain flour into a little of the vegetable stock to form a smooth paste.
Approx. 4 minutes
5
Whisk in the chopped tomatoes and remaining stock and simmer for 8 minutes until thickened into a sauce, then season with salt.
Approx. 10 minutes
6
Warm the corn tortillas for 20 seconds on each side to make them pliable, then fill each with the beef mixture and roll tightly.
Approx. 8 minutes
7
Arrange the rolled tortillas seam-side down in a baking dish, pour over the chilli sauce and scatter with the cheddar.
Approx. 4 minutes
8
Bake at 200°C for 15 minutes until the cheese is melted and bubbling.
Approx. 15 minutes
