I stumbled across this recipe for beef enchiladas by the Hairy Bikers and knew it was going to taste good, but it was even better than good, it was awesome! The recipe is easy to prepare but there is a little bit of waiting for the cooking time, so probably more of a weekend dinner if you’re in a bit of a rush mid-week. We made Mexican Chicken Burgers the night before and had some of the avocado mixture left over, it worked really well served with our enchiladas. The recipe below is slightly adapted from the original and with a few of my own tweaks.
This recipe serves 4 (we ate the lot)!!! ?
450-500g extra-lean beef mince (5% or less fat)
1 medium onion, chopped
2 garlic cloves, crushed
400g can of red kidney beans in chilli sauce
3 tbsp tomato purée
½–1 tsp dried jalapeño flaked chillies (optional)
450ml beef stock
Oil, for spraying
8 soft corn tortillas (or small flour tortillas if you can’t find corn)
50g half-fat mature Cheddar cheese, ?nely grated
150g half-fat crème fraiche
3 tbsp tomato salsa sauce (fresh or from a jar)
Fresh coriander leaves, to garnish
Lime wedges, to serve
Flaked sea salt
Freshly ground black pepper
- Put a large non-stick frying pan over a medium heat and add the beef, onion and garlic. Cook it all up together for 5 minutes, squishing the mince against the sides of the pan to break it up.
- Tip the kidney beans and sauce into the pan and stir in the tomato purée and chilli ?akes, if using. Stir in the beef stock and season with a good pinch of salt and plenty of freshly ground black pepper. Bring to a simmer, then reduce the heat and leave to simmer gently for 25–30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Stir more regularly towards the end of the cooking time so the sauce doesn’t stick. Adjust the seasoning to taste.
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Spray a large shallow ovenproof dish with oil or brush it with a little sun?ower oil.
- Take a tortilla and spoon about an eighth of the mince mixture down the centre. Sprinkle with an eighth of the cheese and fold over one side, then the other and place in the greased dish. Repeat with the remaining tortillas, mince and cheese until everything is used up. We sprinkled a little extra cheese over the top too.
- Cover the dish with foil and bake for 15–20 minutes or until the tortillas are piping hot – remove the foil for the last 5 minutes of the cooking time. Spoon the crème fraiche and salsa sauce over the tortillas and garnish with fresh coriander. Season with more black pepper and serve with lime wedges for squeezing.