These beef enchiladas are the perfect crowd pleaser for family and friends. A tasty Mexican dish made with store cupboard spices and beef mince.
1 tbsp olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stick of celery, chopped
1 red pepper, chopped
3 cloves of garlic, sliced
1 tsp chilli flakes (or to taste)
1 tbsp ground cumin
1 tsp smoked paprika
400g minced beef
1 tbsp dried oregano
2 tbsp tomato purée
1 tbsp cider vinegar
1 tbsp brown sugar
1 x 400g tin chopped tomatoes
1 x 400g tin red kidney beans, drained
8 flour tortillas
100g red Leicester cheese
1) Add the olive oil to a big casserole or a heavy saucepan on a medium hob. Add the onion, carrot, celery, red pepper, garlic and chilli flakes. Cook for 10 minutes or so, until the vegetables have softened, then add the cumin and paprika. Cook, stirring, for 30 seconds or so, then add the beef and oregano and continue cooking, stirring to break up the beef, until it is browned. Add the tomato purée and cook, stirring, for 2 minutes.
2) Add the vinegar and the sugar, cook for 1 minute, then add the tomatoes and kidney beans. Bring to the boil, then reduce to a simmer and cook, stirring every now and then, for 45 minutes.
Remove the sauce from the heat and leave it to cool for a while. Preheat the oven to 180°C/gas 4.
3) Lay one of your tortillas at on a chopping board.
Add a couple of tablespoons of the sauce in a line down the centre of the tortilla, then roll it up around the filling into a cigar shape. Transfer to a rectangular baking dish, ideally one that is about as wide as the length of your tortilla tube. Repeat with the other 7 tortillas, laying all 8 side-by-side in the dish. Spoon over any le over sauce, then top with grated cheese and transfer to the oven.
4) Bake for 20 minutes, until the cheese is golden and bubbling (you can brown it further under a hot grill, if necessary). Leave to stand for 5-10 minutes, then serve alongside a green salad.