Enchiladas
By Pete Houston
Serves: 2 – 4
Makes: 8
Time: 24 minutes
Run out of enchilada mix? No problem - here's how to make it from your spice rack.
Ingredients
- 500g beef mince
- 150g cheddar cheese
- 8 corn tortillas
- 500ml passata
- ¼ tsp garlic granules
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp chilli powder (medium - adjust to taste)
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
Method
Pre-heat the oven to 200°C (180°C fan). Mix the passata, garlic, oregano, spices and seasoning together in a bowl.
Time: 2 minutes.
In a large saucepan fry off the beef until well browned. When the beef is done, add half the sauce and half the cheese and warm through.
Time: 8 minutes.
Put one eighth of the beef mixture into the centre of a tortilla and wrap it up into an open-ended cylinder. Place it into a large, greased ovenproof dish. Repeat with the remaining tortillas using up all the beef mixture by the end.
Time: 2 minutes.
Cover the tortillas fairly evenly with the remaining sauce and then with the remaining cheese. Bake uncovered in the centre of the oven for 10 minutes.
Time: 12 minutes.
Instead of all beef, try half beef and half turkey. For extra filling, drain a tin of pinto beans and add to the cooked beef.
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