Beef Enchiladas {Easy Cheesy Recipe!}
This family-friendly easy Beef Enchiladas recipe is the ultimate all-in-one delicious midweek meal that everyone will love. So much flavour!
Equipment
- large saucepan
- baking dish
- oven
Ingredients
Filling
- 400 g Minced beef I use 5% fat
- 1 Medium onion Peeled and chopped
- 2 Garlic cloves Peeled and chopped, or frozen ready prepared
- 1.5 teaspoon Paprika
- 1.5 teaspoon Ground cumin
- 1.5 teaspoon Dried oregano
- 0.5 teaspoon Dried chilli flakes
- 700 g Passata
- 2 Peppers Deseeded and chopped into small cubes
- 240 g Canned kidney beans 1x tin, drained and rinsed
- Salt and freshly ground black pepper
- 8 Small soft tortilla wraps
- 100 g Cheese Grated
To serve, optional
- Spring onions Chopped
- Red chillies Chopped
- Avocado Chopped
- Natural yoghurt
Instructions
Cooking Instructions
- Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
- Heat the olive oil in a large saucepan and add the minced beef. Cook for about 5 minutes until the beef has browned.
- Add the onions, garlic, paprika, cumin, oregano and chilli. Cook for about 5 minutes on a low heat until and the onions are almost cooked through, coloured and fragrant.
- Pour in 500g/1.1lbs of the passata, add the kidney beans and peppers, and turn up the heat to medium.
- Put a lid on the pan and cook for a further 15 minutes. (You may need to add a splash of water as it cooks if it's getting too thick, but you don't want it to be too wet.)
- Lay the tortillas out and share the mixture evenly between them.
- Put half of the remaining passata on the base of a baking dish and spread out.
- Roll each tortilla up and place on top of the thin layer of sauce, being sure that the open end is at the bottom, so the weight of the tortilla keeps them shut.
- Spoon the remaining passata over the top and sprinkle on the cheese.
- Bake for about 15-20 minutes until the inside of the enchiladas is hot and the cheese has melted.
Notes
Cheese: You’ll need a kind that can be grated and melts well, like Cheddar, Red Leicester or Mozzarella. If you’re in the US, Monterey Jack is good. Peppers: The type of peppers used are bell peppers. Spring onions: These are called scallions/green onions in the USA. Spice: To make spicy Beef Enchiladas add 1 or 2 (depending on taste) deseeded and chopped red chillies when frying your onion and garlic. Storing: This freezes really well for an even quicker meal on busy evenings. Just cover well and freeze before baking. The tortilla wraps can go a little bit softer, so to avoid this just freeze the sauce/filling and then assemble the defrosted filling with fresh wraps on the day you want to serve them.
Nutrition
Serving: 1enchiladaCalories: 426kcalCarbohydrates: 32gProtein: 33gFat: 19gSaturated Fat: 9gCholesterol: 91mgSodium: 435mgPotassium: 1479mgFiber: 8gSugar: 12gVitamin A: 2650IUVitamin C: 60.9mgCalcium: 273mgIron: 7.7mg
Tried this recipe?Let us know how it was!