BEEF ENCHILADAS
Serve enchiladas for a Mexican-inspired family feast. Stuffed with beef mince and black beans, topped with melted cheese, they’re a guaranteed crowd-pleaser
Beef mince is a staple of many of our weekly food shops, so if you’re stuck in a rut of bolognese, cottage pie and chilli con carne on repeat, these ideas will liven up your midweek meals.
Turn a family favourite into a comforting chunky bolognese soup, perfect served with garlic bread for dunking. With this smash burger recipe up your sleeve, you can create a burger better than any takeaway, with a thin juicy patty and all the classic toppings.
And spiced beef enchiladas are a brilliant make-ahead dish the whole family will love. 2tsp olive or rapeseed oil
1 onion, finely chopped 400g beef mince
2 large garlic cloves, crushed or finely grated 2tsp dried oregano
2tsp ground cumin
2tsp smoked paprika ½-1 tsp chilli powder (optional)
2tbsp tomato puree 400g can chopped tomatoes
400g can black beans 1 vegetable or chicken stock cube
8 medium tortillas
100g mature cheddar, grated
Coriander leaves, to serve
1
Heat the oil in a large frying pan or saucepan over a medium-low heat and fry the onion for
6-8 mins until softened but not golden. Tip in the beef mince and continue to fry until the beef has browned, about 5 mins. Stir in the garlic and cook for 1-2 mins before stirring in the oregano, cumin, paprika and chilli powder, if using. Cook for 1 min more.
2
Add the tomato puree, tomatoes and black beans, including the liquid from the can of beans. Crumble in the stock cube. Stir well, then add half a can of water and bring to a simmer. Simmer for 30 mins until the sauce has thickened. Remove from the heat. 3
Heat the oven to 200C/180C fan/ gas 6. Spoon an eighth of the beef mixture down the centre of one of the tortillas, then fold the sides in to enclose the filling. Arrange seam-side down in a large ovenproof dish, and repeat until all the filling and tortillas have been used, tucking the enchiladas next to one another snugly. Scatter the cheese over the top and bake for 15-20 mins until the cheese has melted and the tortillas are golden. Scatter over the coriander leaves to serve.