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Easy Cheesy Beef Enchiladas with Corn & Cucumber Salsa

Easy Cheesy Beef Enchiladas with Corn & Cucumber Salsa

Prep Time 30 mins
Cook Time 15 mins
Course Main Course
Servings 5 servings

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

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.

Notes

Tip
If you have any leftover filling after you roll up the enchiladas, use it on the base of the baking dish and place enchiladas on top.
Nutrition based on 1 serving
Energy 3032 kJ | 730 kcal | Carbohydrates 68.1 g | Protein 42.5 g | Fat 29.3 g
This recipe has been supplied by Bargain Box