This one-pot recipe consists of beef mince, seasoned with smoky chipotle chilli, mixed with strips of tortillas and topped with cheese before cooking in the oven. Served with smashed avocado, sour cream, spring onions and fresh parsley. It’s a delicious twist on the classic baked enchiladas which will save you lots of time being a one-pot dish.
Ingredients
500g 5% fat beef mince
150ml beef stock
500ml tomato passata
1/2 brown onion, diced
1/2 red pepper, diced
400g kidney beans
1 garlic clove, minced
1 tbsp ground cumin
1 tbsp chipotle paste
1 tbsp chilli powder
1 tsp smoked paprika
4 mini tortillas
30g red leister cheese, grated
30g mature cheddar, grated
Half a ball of mozzarella
To serve: spring onions, smashed avocado, sour cream, fresh parsley
Method
Preheat the oven to 200 degrees / gas mark 6
In a large skillet on a medium heat, add the mince, pepper and onion
Cook, breaking up the meat as it cooks until the beef is browned, about 5 minutes
Drain the fat and add in the tomato passata, beef stock, kidney beans, garlic, ground cumin, smoked paprika, chilli powder and chipotle paste
Season with salt and pepper and simmer for 10-15 minutes
Remove from the heat, slice the tortillas into strips and add into the skillet ensuring they were all coated in the chilli
Top with cheese and cook in the oven for 10-15 minutes, until the cheese has melted
Serve the enchiladas warm, topped with smashed avocado, sour cream, sour cream, fresh parsley and red pepper flakes
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