Homemade Mexican Beef Enchiladas
These tortillas packed with beef mince and beans and smothered with cheese and chilli.Ingredients
01.
Heat the oil in a large frying pan on high heat, add the beef for 4 minutes.
02.
Add the onion, garlic, chilli and celery and stir-fry for 3 minutes.
03.
Preheat the oven to 220C/200C Fan/Gas 7.
04.
Crumble in the stock cube then the chilli paste, kidney beans and tomatoes. Bring to the boil, then reduce the heat to medium–high and simmer for 15 minutes, or until thickened, stirring from time to time. Stir in the coriander and season well.
05.
Lightly oil a shallow ovenproof dish (approximately 20x30cm/8x10in).
06.
To assemble, lay the tortillas on a clean work surface and divide the beef mixture down the centre of each one, then roll up to seal. Place the stuffed tortillas carefully in the prepared dish, seam-side down with a tight fit.
07.
Scatter over the jalapeños and then the cheese. Cover the dish with foil and bake for 10 minutes, then remove the foil and bake for another 10 minutes, or until lightly golden and bubbling.
08.
Scatter over extra chopped coriander and red chilli, and serve with soured cream
