Beef Enchilada Simples Recipe Ever :- Easy Beef Enchiladas are a quick, easy meal recipe that are full of flavorful Mexican cuisine and ideal for a hectic weekday when you still want to eat properly. Savour with your favourite Mexican side dishes, such salsa and guacamole!
Beef Enchilada Simples Recipe Ever
Enchiladas can be laborious and time-consuming to make, depending on your method—not in my house! My quick and simple beef enchiladas are ideal for hectic weeknights because they can be prepared in just 30 minutes.
My kids adore my Easy Beef Enchiladas, which are excellent and quick, but I’m not suggesting they’re authentic in any way. which are the key elements I look for in midweek meals!
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Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 500 g beef mince (ground beef)
- 2 cloves garlic crushed or grated
- 1 teaspoon chilli flakes (or to taste, or use fresh chilli)
- 3 teaspoons smoked paprika
- 1 teaspoon cumin (ground or whole – up to you!)
- 200 g tin kidney beans
- 500 ml passata
- 2 teaspoons dried oregano
- 4 tablespoons fresh coriander (cilantro) chopped finely
- Salt and pepper to taste
- 8Â medium sized tortillas
- 100 g cheddar cheese grated
To serve
- A green salad
- All your Mexican favourites such as guacamole, sour cream, salsa etc.
Instructions
Set the oven’s temperature to 220°C, 200°C fan, gas mark 7, or 425°F.
In a frying pan, combine the onion and olive oil. Reduce the heat and fry the onions for about 3 minutes, until they are tender but not browned.
Increase the heat and stir in the minced beef. Fry until the beef and mince are browned, about 2 more minutes.
Reduce the heat and cook for an additional minute after adding the garlic, chilli, and spices.
Include the kidney beans, all of the oregano, 150ml of passata, and salt and pepper to taste. After bringing to a slow simmer, stir in 2 teaspoons of fresh coriander.
After turning off the heat, stuff each tortilla with 1/8th of the filling, then roll the tortilla around the filling. With the ends pointing down, arrange the filled tortillas side by side in a roasting dish.
Scatter the entire amount of cheese on top of the remaining 350ml of passata. Bake for 15 minutes in a preheated oven, or until the cheese is bubbling and golden and the tortillas are beginning to crisp up around the edges.
Take out of the oven and distribute the leftover two tablespoons of fresh coriander. Accompany the dish at the table with your favourite
Mexican dishes and a green salad!
Notes
Not freezer-friendly (ok, the beef filling alone is freezer-friendly).
The nutritional data is approximations only and should be used as a reference.
Nutrition Facts
- Servings Per Recipe 8
- Calories 583
- % Daily Value *
- Total Fat 29g 37%
- Saturated Fat 12g 61%
- Cholesterol 94mg 31%
- Sodium 1216mg 53%
- Total Carbohydrate 46g 17%
- Dietary Fiber 7g 25%
- Total Sugars 1g
- Protein 33g 66%
- Vitamin C 10mg 11%
- Calcium 235mg 18%
- Iron 7mg 36%
- Potassium 791mg 17%
