Smoky Beef Mince Enchiladas With Tomato Salsa
These smoky enchiladas are packed with Mexican-inspired flavours. You'll wrap spiced beef mince in soft tortillas, top with cheese and bake until crispy. Drizzle with zingy homemade salsa to serve.
Method
7 steps
Preheat the oven to 220°C/ 200°C (fan)/ gas 7.
Boil a kettle.
Peel and finely chop your brown onion.
Heat a large, wide-based pan with a drizzle of olive oil over a medium heat.
Once hot, add the chopped onion with a pinch of salt and cook for 5 min or until softened.
While the onion is cooking, dissolve your beef stock mix and tomato paste in 200ml boiled water – this is your tomato stock.
Once the onion has softened, add your mince, ground cumin, ground smoked paprika and chilli flakes to the pan, increase the heat to high and cook for 5 min or until browned, breaking it up with a wooden spoon as you go.
Meanwhile, grate your cheddar cheese.
Add the tomato stock and cook for 4 min further or until the sauce has thickened to a ragù-like consistency and the mince is cooked through.
Grease an oven-proof dish with a little olive oil.
Once thickened, divide the smoky mince filling between your tortillas.
Roll each tortilla up and place into the greased oven-proof dish.
Top with the grated cheese and a drizzle of olive oil.
Put the dish in the oven for 10 min or until the tortillas are beginning to crisp and the cheese has melted.
While the enchiladas are cooking, chop your cherry tomatoes in half.
Trim, then slice your spring onions finely.
Chop your coriander finely, including the stalks.
Add the halved cherry tomatoes, sliced spring onion and chopped coriander to a bowl with a drizzle of olive oil and a pinch of salt and pepper, then stir it all together.
Serve the smoky mince enchiladas topped with the tomato salsa.