Great British Beef Week - Beef Enchiladas

Level: Easy
Serves: 3
Cook for: 55 minutes
1 onion, finely chopped
2 peppers, sliced
2 garlic cloves, crushed
1 tin of chopped tomatoes
Olive oil
450g best mince
1 packet of taco spice
1 teaspoon paprika
1 teaspoon chilli flakes
Salt & pepper
6 flour tortillas
1 small tub of natural yoghurt
50g grated cheese
  1. Preheat the grill to a medium heat. Heat 1 tablespoon of oil in a pan and soften the onion and garlic for 5 minutes. Add the peppers and soften for a further 5 minutes. Mix through the paprika and chili flakes until all the vegetables are coated.
  2. Dry fry the minced meat in a pan on a medium heat until it is browned all over, breaking apart large chunks with a fork as you go. Mix through 1 packet of taco spice, covering all the meat. Add the meat to the vegetables along with a tin of chopped tomatoes. Season well with salt and pepper.
  3. Heat the meat and vegetable mix on a low heat for 5 minutes, stirring occasionally until it is well combined. Meanwhile, warm the tortillas in the microwave.
  4. On a chopping board, carefully spoon the filling into each tortilla, wrap and place in an ovenproof dish side by side.
  5. Mix one small tub of natural yoghurt with the 50g of grated cheese of your choice and pour over the top of the enchiladas. Place under the grill for approximately 5 minutes until the cheese and natural yoghurt is melted.

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