Crispy Cheese Enchiladas
Crispy Cheese Enchiladas
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Beef Mince | 500 | grams |
| Red Pepper | 1 | unit(s) |
| Central American Style Spice Mix | 1 | tbsp |
| Finely Chopped Tomatoes with Onion and Garlic | 1 | pack(s) |
| Beef Stock Pot | 1 | unit(s) |
| Water | 75 | milliliter(s) |
| Red Kidney Beans | 1 | tin(s) |
| Cheddar Cheese | 125 | fillet |
| Lime | 1 | unit(s) |
| Cherry Plum Tomatoes | 1 | punnet(s) |
| Cucumber | 1 | unit(s) |
| Coriander | 1 | bunch(es) |
| Wholemeal Tortilla | 8 | unit(s) |
| Sour Cream | 1 | pot(s) |
| Olive Oil | 2 | tbsp |
Instructions
Instruction
Preheat your oven to 220°C. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and cook until browned, breaking it up with a spoon as it cooks, 4-6 mins. Meanwhile, halve, then remove the core from the red pepper and chop into 1cm pieces. Once the beef is browned, add in the pepper and cook until softened, 2-3 mins.
Instruction
Stir the Central American spice mix into the beef and cook for 1 minute more (add less if the family don’t like too much heat). Add the finely chopped tomatoes, stock pot and water (see ingredients for amount). Stir to dissolve the stock pot, bring to a simmer, reduce the heat to medium and cook until thickened, 10 mins. Stir every few mins. Add a splash of water if it gets dry.
Instruction
In the meantime, drain and rinse the kidney beans in a sieve. If the kids like kidney beans, add them to the beef mixture now (if not they can be added later for the adults). Grate the cheese. Zest and halve the lime. Halve the tomatoes. Remove the top and bottom from the cucumber, quarter lengthways, then chop into 1cm chunks. Put the tomatoes and cucumber in a large bowl. Roughly chop the coriander (stalks and all).
Instruction
Season the beef mixture to taste with salt and pepper. Lay the tortillas on a board (2 per person). If the kids don't like kidney beans, spoon half the mixture down the centre of their tortillas now and roll them into cylinders. Stir the kidney beans into the remaining mixture, then spoon it down the centre of the adults' tortillas and roll. TIP:Careful not to overfill the tortillas.
Instruction
Line an ovenproof dish with baking paper, drizzle in a little oil, then lay in the filled and rolled tortillas seam-side down. Pack them in snugly. Sprinkle the cheese on top, then bake on the top shelf of your oven until golden, 12-15 mins. While the enchiladas bake, stir the lime zest into the sour cream. In a small bowl, mix some lime juice with the olive oil (see ingredients for amount), coriander, salt and pepper.
Instruction
Carefully lift the enchiladas out of the dish and serve with a dollop of sour cream if desired and the salad on the side. Dress anyone's salad that wants it. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 776 | kcal |
| Protein | 50 | g |
Allergens
Milk, Gluten