Beef enchiladas

Prep: 20 mins

Cook: 75 mins

A really great recipe for a delicious family meal

450g rump steak, cut into strips

1 medium onion, chopped

2 cloves garlic

6 corn tortillas

80g cheddar/ mozzarella cheese, grated

For the salsa:

3 large tomatoes, chopped

1 tbsp olive oil

4 chillies, soaked in hot water for 10 minutes

2 cloves garlic

2 tbsp dark brown sugar

½ tsp paprika

1 lime, juice only

2 spring onions, finely chopped

½ tsp oregano

Preheat the oven to 180c

Add the onions and garlic to a pan with the diced rump steak. Cover with water and cook for about for approximately fifteen minutes until the beef is tender

Drain any water and shred the steak into smaller strips.

To make the salsa: Add the diced tomato to a baking tray and drizzle with olive oil. Place in the oven for about 35 minutes until the tomatoes are soft.

Allow them to cool slightly, and then remove the skins. Deseed the chillies that have been left.

Add the garlic to a dry frying pan until golden.

Place the chillies, garlic and chillies into a blender until smooth. Add the remaining ingredients (sugar, paprika, lime juice, spring onion and the oregano) Blend for a few seconds.

Warm the tortillas in the microwave or in the oven until heated.

Add the beef mixture evenly to the tortillas and roll into tubes. Pour the salsa over the wraps and sprinkle generously with grated cheese. Place under the grill for 5-8 minute until the cheese melts.

Serve with guacamole or sour cream.

Serves
6

Preparation Time
20 minutes

Cooking Time
75 minutes

Main ingredients
Beef, Vegetables

Recipe Type
Dinner, Easy Recipes

Cuisine
Mexican

Special Info
Nut free

Level of Difficulty
Easy

You could also add vegetables to the beef mixture, both peppers and courgettes would work wonderfully well.