Beef Enchiladas and Salad

Servings 4 people


  • Medium Pan
  • Oven Proof Dish


  • 500 g Minced Beef
  • 1 Onion
  • 1 Tin of Tomatoes
  • 1 tbsp Tomato Puree
  • 1 tsp Cumin
  • 2 tsp Oregano
  • 1 Chilli (add more or less depending on how spicy you want it), deseeded
  • 8 Tortilla Wraps
  • 100 g Cheese
  • 2 Garlic Cloves


  • Preheat oven to 180C/160C Fan/ Gas Mark 4.
  • Dry-fry mince and onion for about 5 minutes until browned.
  • Add garlic and further fry for 1 minutes, then add tomatoes, puree, oregano, cumin and season.
  • Slice and deseed the chilli, reserve a few slice for garnish, then finely chop the remainder and add to the mince beef.
  • Bring to a boil, then cover and simmer for 15 minutes. Spread the mince mixture into the centre of each wrap and roll up and place in the dish.
  • Top the wraps with the grated cheese and sprinkle the remaining chopped chilli on the top and bake for 10 minutes until golden. Serve with salad or guacamole.
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