These easy cheesy beef enchiladas are such a yummy dinner the whole family will love. Get the kids involved in helping to roll up each enchilada!
This recipe is brought to you by Bargain Box – an affordable option for simplifying dinners and encouraging healthy family eating, with quick, easy and tasty dinner options.
Ingredients
Beef
1 carrot
grated
2 garlic cloves
minced
1 x 390 gram can kidney beans
drained and rinsed
drizzle of oil
500 grams beef mince
60 grams tomato paste
1 cup beef stock
2 tbsp Mexican spices *
6 x 22cm spinach tortillas
Topping
400 grams tomato passata
2 tbsp sweet chilli sauce
125 grams colby cheese
grated
Salsa
drizzle of oil
250 grams frozen corn kernels
1 telegraph cucumber
diced
1 tbsp vinegar
1 pinch of chilli flakes
optional
* Mexican spices
1 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp brown sugar
1/2 tsp cocoa powder
1/2 tsp dried oregano
1/2 tsp dried parsley
1 tsp garlic powder
1 tsp ground coriander
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 large baking dish
- 1 medium fry-pan
- 1 medium bowl
Instructions
- Before you start - Preheat oven to 220C (or 200C fan bake). Grease a large baking dish (approx. 23x36cm).
- Prepare and cook the beef - Grate carrot and mince garlic. Drain and rinse beans. Heat oil in a medium fry-pan on medium-high heat and cook garlic, beef and carrot for about 5 minutes, breaking beef up as it cooks, until browned.Add tomato paste and Mexican spices to pan and cook for a further 30 seconds, until fragrant
- Finish beef - Add stock and beans topan with beef and bring to a boil. Simmer for about 3 minutes, stirring occasionally, until thickened. Season to taste with salt and pepper
- Assemble enchiladas & prep topping - Lay out tortillas on a flat surface. Divide filling between tortillas, roll up and place into baking dish. In a medium bowl, mix tomato passata and sweet chilli sauce.Grate cheese. Clean and reserve pan.
- Bake enchiladas - Pour passata mixture over tortillas and sprinkle with cheese. Bake in oven for about 15 minutes,until cheese is golden. Allow to cool for a few minutes before serving
- Make salsa - Heat oil in reserved pan on high heat and cook corn for about 7 minutes, until charred. Meanwhile, dice cucumber and place in a medium bowl. Once corn has cooked, add to bowl with cucumber and mix with vinegar and chilli flakes (if using). Season to taste with salt and pepper.
- Serve enchiladas with corn and cucumber salsa.
