Smoky Beef Enchiladas With Fresh Tomato Salsa

Updated at: Thu, 17 Aug 2023 07:35:52 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan) 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!) 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 to the pan and cook for 2-3 min further or until the sauce has thickened to a ragù-like consistency - this is your smoky beef filling. Grease an oven-proof dish with a little olive oil.

Step 6

Once thickened, divide the smoky beef filling between the tortillas. Roll each tortilla up and place into the oven-proof dish. Top with the grated cheddar 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 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. Stir it all together - this is your tomato salsa.

Step 8

Serve the smoky beef enchiladas topped with the tomato salsa. Enjoy!

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