Baked beef enchiladas

Baked beef enchiladas

Easy, family-friendly chilli wraps for a weeknight? Job done. Try with a quick salsa (see Cook’s tips) or some soured cream and jalapenos, if you like. 

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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Ingredients

  • 1 tbsp Vegetable oil
  • 500g Essential British Beef Mince
  • 1 red onion, finely chopped
  • 2 tsp Cooks’ Ingredients Barbacoa Seasoning, or to taste
  • 400g essential Waitrose Red Kidney Beans In Chilli Sauce
  • 400g chopped tomatoes
  • 4 Essential Large Tortilla Wraps
  • 100g mature Cheddar, grated
  • ¼ x 1 pack coriander, leaves only, to serve

Method

  1. Heat the oil in a large frying pan or wok and cook the mince over a high heat for 5 minutes, until browned. Add the red onion and seasoning and stir fry for 2 minutes.

  2. Mix in the beans and their sauce, then add the chopped tomatoes and simmer gently for 10 minutes, adding a splash of water if it’s looking too dry.

  3. Preheat the oven to 200ºC, gas mark 6. Place 1/5 of the chilli mixture in the centre of each tortilla with a scattering of the cheese. Roll up and place in a small roasting tin about 26x20cm. Repeat for all 4 tortillas.

  4. Spoon the remaining chilli over the enchiladas, then sprinkle with the remaining cheese. Bake for 8-10 minutes until melting and golden. Scatter with the coriander leaves, then serve.

Cook’s tip

Use up the rest of the coriander with a side of simple avocado salsa. Toss cubed avocado, chopped red onion, lime juice, olive oil and some dried chilli flakes along with the rest of the pack of coriander, roughly chopped. Season and serve. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,603kJ/ 621kcals

Fat

27g

Saturated Fat

12g

Carbohydrates

52g

Sugars

9.4g

Fibre

7.7g

Protein

38g

Salt

2.8g

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