Beef enchiladas with rustic guacamole
Who doesn’t love Mexican food? It’s fast, it’s simple and it’s packed with flavour. I love this recipe because it doesn’t have oodles of ingredients, but that doesn’t mean it’s short on flavour.
It has slight heat from the green chillies, so if you’re planning on serving this to your kids, perhaps leave it out all together. But other than that, it has mince, tomato and cheese melted on top – the kids are going to love it – and so will your bank balance. This makes enough for four very generous serves, and it cost about $15 to make. I think that’s petty good!
Mexican Beef Enchiladas
1 clove of garlic, finely chopped
1 large red onion, finely chopped (brown is fine if you don’t have red)
1 large green chilli, deseeded and finely chopped (leave out if serving to kids)
1/2 green capsicum, finely chopped
1 tbs of ground cummin
1 tbs of ground coriander
1 tbs of paprika
1/2 a tsp of cinamon
1 700gm jar of pastata (or tomato puree)
500gm of beef mince
6 flour totillas (use a good brand, not cheap ones as I have found they crack when rolled)
2 large handfuls of tasty cheese
Sour cream and my rustic guacamole to serve (click here for the recipe)
In a medium frypan, cook the onion, garlic, chilli (if using) and capsicum until soft, about 5 minutes.
Add the spices and cook for 1 minute until they become fragrant, then add the passata. Bring to the boil, simmer for a few minutes over a low heat, then turn off the heat and allow to stand while you get on with the meat.
In another frying pan, add a little olive oil and over a high heat, brown the mince, ensuring it is all seperated into small pieces. Once browned, add half the sauce you just made, simmer for 5 minutes, then remove from the heat.
In a large baking dish, spoon some sauce on the base. This will stop the totillas from sticking.
Fill the totillas with the mince mix, fold in both sides and add it to the baking dish, with the folded parts facing down. This helps to keep them closed. Continue until all the enchiladas are lined up.
Top the enchiladas with the remaining sauce and then add the cheese.
Cook in the oven at 180 degrees C until the cheese is melting and bubbling on top.
I admit, this has a few dishes – two fry pans and a baking dish – but it is relatively quick and you are likely to have most of the ingredients in a well-stocked pantry. Some alternatives are to use 2 cans of tomatoes, rather than passata. Use whatever colour capsicum you have in the fridge.
I served it with guacamole and a nice salad of tomatoes, red onion, cucumber lime juice, olive oil and salt and pepper.
See you Wednesday for another awesome dish designed to make your cooking fun, tasty and easy!
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