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Beef Enchiladas
Corn tortillas rolled with spiced beef and smothered in enchilada sauce and cheese.
Sestavine
- 12 corn tortillas
- 500g beef mince
- 1 onion, chopped
- 2 tsp cumin
- 2 tsp chilli powder
- 400g tinned tomatoes
- 2 tbsp tomato paste
- 300ml beef stock
- 250g cheddar cheese, grated
- Fresh coriander
Priprava
Cook the onion and beef mince until browned, seasoning with cumin and chilli powder.
Blend the tinned tomatoes, tomato paste and stock to make the enchilada sauce, then simmer for 10 minutes.
Preheat the oven to 190°C (375°F). Dip each tortilla briefly in the sauce, fill with beef, roll up and place seam-side down in a baking dish.
Pour over the remaining sauce and top generously with cheese.
Bake for 20 minutes until bubbling, then scatter with coriander before serving.
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