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This Chilli Beef Enchiladas Recipe is the ultimate all-in-one delicious midweek meal
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Beef Enchiladas {Easy Cheesy Recipe!}

This family-friendly Chilli Beef Enchiladas recipe is the ultimate all-in-one delicious midweek meal that everyone will love. So much flavour!
Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 426kcal

Ingredients

  • 400 g Minced beef I used 5% fat
  • 1 Medium Onions Peeled and chopped
  • 2 Cloves Garlic Peeled and chopped, or frozen ready prepared
  • 1.5 tsp Paprika
  • 1.5 tsp Ground cumin
  • 1.5 tsp Dried oregano
  • 0.5 tsp Dried chilli flakes
  • 700 g Passata
  • 2 Peppers Deseeded and chopped into small cubes
  • 240 g Canned kidney beans 1 Can, drained and rinsed
  • Salt and freshly ground black pepper
  • 8 Small soft tortilla wraps
  • 100 g Cheese Grated

To serve, optional:

  • Spring onions Chopped
  • Red chillies Chopped
  • Avocado Chopped
  • Natural yoghurt

Instructions

  • Preheat the oven to 180C fan (200c conventional). 
  • Heat the olive oil in a large saucepan and add the minced beef. Cook for about 5 minutes until the beef has browned.
  • Add the onions, garlic, paprika, cumin, oregano and chilli. Cook for about 5 minutes on a low heat until and the onions are almost cooked through, coloured and fragrant.
  • Pour in 500g of the passata, add the kidney beans and peppers, and turn up the heat to medium. Put a lid on the pan and cook for a further 15 minutes. (You may need to add a splash of water as it cooks if it's getting too thick, but you don't want it to be too wet.)
  • Lay the tortillas out and share the mixture evenly between them. Put half of the remaining passata on the base of a baking dish and spread out.
  • Roll each tortilla up and place on top of the thin layer of sauce, being sure that the open end is at the bottom, so the weight of the tortilla keeps them shut.
  • Spoon the remaining passata over the top and sprinkle on the cheese.
  • Bake for about 15 - 20 minutes until the inside of the enchiladas is hot and the cheese has melted.

Notes

Cheese:
I find a mixture of Red Leicester and Mozzarella gives the best cheesiness and also looks good.
Spice:
To make Spicy Beef Enchiladas add one or two (depending on taste) deseeded and chopped red chillies when frying you onion and garlic. 
Storing:
This freezes really well for an even quicker meal on busy evenings. Just cover well and freeze before baking. The tortilla wraps can go a little bit softer, so to avoid this  just freeze the sauce/filling and then assemble the defrosted filling with fresh wraps on the day you want to serve them.

Nutrition

Calories: 426kcal | Carbohydrates: 32g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 435mg | Potassium: 1479mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2650IU | Vitamin C: 60.9mg | Calcium: 273mg | Iron: 7.7mg