Beef and cheddar enchiladas – Mexican-inspired family food packed with flavour.
These beef and cheddar enchiladas are comfort food at its very best – spicy, creamy, cheesy and full of flavour and texture.
Perfect for a cosy evening with the family, for guests, or simply when you fancy something Mexican-inspired and easy.
The filling is minced beef fried with onion, garlic, bell pepper, black beans and salsa – seasoned with warm Mexican spices that bring plenty of flavour without too much heat. It all simmers together in the pan before being rolled into tortilla wraps with a little extra salsa and a generous handful of grated cheddar.
The enchiladas are arranged in a dish, topped with even more cheese and baked until golden and bubbling.
Serve them with ice-cold crème fraîche, homemade pico de gallo and, ideally, a crisp salad on the side – and you have a dinner that will have the whole table smiling.
Want a bit more heat? Add extra fresh chilli, jalapeños or a spicy salsa – it’s easy to adjust the heat level for both children and adults.
Beef enchiladas with pico de gallo
Ingredients
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 500 g beef mince
- 1 bell pepper, cut into small dice
- 10 slices pickled jalapeños, finely chopped
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp oregano
- 200 ml salsa – you can use this recipe – click here
- 1 tin black beans – or kidney beans
- Salt and freshly ground pepper
To assemble and serve
- 4 large tortilla wraps
- 1 batch pico de gallo – click here for the recipe
- 8 tbsp salsa – click here for the recipe
- 200 g cheddar, grated
- Crème fraîche or dressing
Method
- Heat a frying pan and fry the onion and garlic in a splash of oil until the onion is translucent.
- Add the mince and brown it well, then add the bell pepper and jalapeños.
- Sprinkle over the spices, season with salt and freshly ground pepper and heat the meat through for a couple of minutes.
- Pour in the salsa and the beans and stir well, then taste and adjust with salt and freshly ground pepper, and more jalapeños/chilli if you like.
- Spread a spoonful of salsa over each tortilla, top with plenty of the beef filling and sprinkle with grated cheddar. Use only half the cheese – the rest goes on top.
- Fold the sides in over the filling, then roll or fold the tortillas into parcels that fit the size of your ovenproof dish. Repeat until all 4 are made.
- Grease an ovenproof dish with a little oil and pack the tortilla parcels in snugly.
- Spray the tops with a little cooking spray, brush them with a little salsa and sprinkle with the rest of the cheese.
- Bake in a preheated conventional oven (top and bottom heat) at 200°C for 15 minutes – then turn the oven up to 220°C and bake for a further 5 minutes or so, until golden on top.
- Serve with pico de gallo and cold crème fraîche.
Nutrition
Premium
Smagte SÅ godt – Tak for en god opskrift.
Hej Mette
Det er jeg så glad for at høre – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Linket til salsa virker ikke?
Hej Maria
Det er lagt på nu 🙂
Warm wishes, Dianna
Kan man lave dem på forhånd så de “bare” skal varmes?
Hej Tina
Sagtens ja, bare sørg for fyldet ikke er for vådt:)
Warm wishes, Dianna