Smoky Beef Mince Enchiladas With Tomato Salsa

Updated at: Thu, 17 Aug 2023 07:35:55 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Boil half a kettle Peel and finely chop the brown onion[s]

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened

Step 3

While the onion is cooking, dissolve the beef stock mix and tomato paste in 200ml [400ml] boiled water – this is your tomato stock

Step 4

Once the onion has softened, add the beef mince, ground cumin, smoked paprika and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go Meanwhile, grate the cheddar cheese

Step 5

Increase the heat to high, add the tomato stock and cook for 2-3 min further or until the sauce has thickened to a ragù-like consistency – this is your smoky beef mince filling Grease an oven-proof dish with a little olive oil

Step 6

Once thickened, divide the smoky beef mince filling between the 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 8-10 min or until the tortillas are beginning to crisp and the cheese has melted – these are your smoky beef mince enchiladas

Step 7

While the enchiladas are cooking, chop the cherry tomatoes in half Trim, then slice the spring onions finely Chop the 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 – this is your tomato salsa Serve the smoky beef mince enchiladas topped with the tomato salsa Enjoy!

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