Beef enchiladas recipe

260 ratings Rate
  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 710 calories / serving
  • Freezable
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beef enchiladas HERO

Dry-fry the minced beef and onion in a medium pan for about 5 minutes until browned. Add the garlic and fry for 1 minute, then add the tomatoes, tomato purée, oregano, cumin, and season.

Slice and deseed the chilli. Reserve a few slices for garnish, then finely chop the remainder and add to the minced beef. Bring the pan to the boil, then cover and simmer for 15 minutes.

Spread a little mince in the centre of each tortilla, roll up and place in a baking dish. Top with the grated cheese, chilli and jalapeño peppers and bake for 10 minutes until golden. Serve with extra jalapeños and guacamole.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 500g (1lb) minced beef
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 x 400g (13oz) tin chopped tomatoes
  • 3tbsp tomato purée
  • ½tsp dried oregano
  • ½tsp ground cumin
  • 1 red chilli
  • 8 flour tortillas
  • 50g (2oz) Cheddar, grated
  • 1 jalapeño pepper in brine, sliced, plus extra to serve guacamole, to serve
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  • Energy 2980kj 710kcal 36%
  • Fat 26g 37%
  • Saturates 12g 58%
  • Sugars 8g 9%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 76.3g Protein 38.7g Fibre 6.1g


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