Details:
Level: Easy
Serves: 3
Cook for: 55 minutes
Ingredients:
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
Method:
- 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.
- 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.
- 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.
- On a chopping board, carefully spoon the filling into each tortilla, wrap and place in an ovenproof dish side by side.
- 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.
