Smoky beef enchiladas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat over to 220, boil half a kettle and peel and finely chop the onion

Step 2

Heat a large frying pan with olive oil and add the chopped onion with a pinch of salt. Cook for 5 mins

Step 3

Dissolve beef stock and tomato paste in 200ml boiled water

Step 4

Add the beef mince ground cumin smoked paprika and chilli flakes to the pan and cook for 4 mins. Grate the cheese

Step 5

Increase the heat and add the tomato stock. Cook for 3 mins until the sauce has thickened. Grease and over proof dish with olive oil

Step 6

Divide the mixture between the tortillas. Roll each tortilla up and place in the over proof dish. Top with grated cheese and cook in the over for 10 mins

Step 7

Chop the tomatoes in half and slice the spring onions. Chop the coriander finely. Mix these together with olive oil salt and pepper.

Step 8

Serve the enchiladas topped with the tomatoe salsa