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Beef enchiladas recipe

Beef enchiladas recipe

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This dish can be prepared in advance and kept chilled in the fridge. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 710 calories / serving
  • Freezable

Ingredients

  • 500g minced beef
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 400g chopped tomatoes
  • 3 tbsp tomato purée
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • 1 red chilli
  • 8 flour tortillas
  • 50g Cheddar, grated
  • 1 jalapeño pepper in brine, sliced, plus extra to serve
  • guacamole, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2980kj
    710kcal     36%

  • Fat

    26g 37%

  • Saturates

    12g 58%

  • Sugars

    8g 9%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 76.3g Protein 38.7g Fibre 6.1g

Method

  1. Dry-fry the minced beef and onion in a medium pan for about 5 minutes until browned. Add the garlic and fry for 1 minute, then add the tomatoes, tomato purée, oregano, cumin, and season.
  2. Slice and deseed the chilli. Reserve a few slices for garnish, then finely chop the remainder and add to the minced beef. Bring the pan to the boil, then cover and simmer for 15 minutes.
  3. Spread a little mince in the centre of each tortilla, roll up and place in a baking dish. Top with the grated cheese, chilli and jalapeño peppers and bake for 10 minutes until golden. Serve with extra jalapeños and guacamole.

See more Mexican recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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