Loaded Beef Enchiladas
By: Catherine Gregory
Published: Tuesday, September 20, 2016 - 12:45pm

Ingredients




350g of lean minced beef (less than 5% fat)
1 medium sized onion
1 400g can of chopped tomatoes
1 tbsp of tomato puree
1tsp of dried oregano
2 garlic cloves chopped or a tsp of lazy garlic
1tsp of mild chilli powder (if you like it hot use hot chilli powder or fresh chills chopped really fine)
1/2 tsp of salt
Chicken or vegetable stock cube or stock pot
150ml of cold water
4 mini corn or wheat tortillas
100g of cheddar cheese
Sored Cream

Preparation

1 1. Preheat the oven to 200c, fan 180c, gas mark 6 or the highest grill setting 2 2.Chop an onion into slices and brown the mince, garlic and onion together in a pan 3 3. Add the chopped tomatoes, tomato puree, stock cube/pot, chilli, water and oregano and leave to simmer for 15 mins 4 4. Once thickened season with salt and half the mixture to the side 5 5.Lay out one tortilla wrap and using a spoon with holes as we don’t want a lot of sauce add a heaped tbsp of the mixture the middle of the tortilla or corn tortilla and a little of the grated cheese 6 6. Fold over and tuck in sides then lay into a small roasting tin.  Don’t worry if it leaks a little, it will still taste just as delicious.   Repeat until all tortillas are use 7 7.  Now spoon over the rest of the mince and a little of the sauce.  If you prefer a slightly crispy tortilla use just the mince drained then sprinkle with the remaining cheese and add to the preheated oven for 20 mins. 8 8.  Remove from the oven, warning they will be very hot! The cheese should be melted and and the edges of you enchiladas crispy 9 9.  Serve with a side salad of choice and a spoonful of sour cream

About

Loaded Beef Enchiladas, spicy, full of flavour and a easy fast dinner