Beef Enchiladas with Guacamole & Pico De Gallo

Is there anything better than home cooked Mexican on a chilled out Friday night?

11th September 2015

Serves 4.

Mexican food is right up there with my all time favourite cuisines. It’s probably a tie between Mexican & Italian for me! Both are so delicious and fun to make! So it was crazy that we had never actually cooked enchiladas before! I think I must have cooked up the Old El Paso version once or twice but they are nothing like the real homemade version!

These were so simple yet so ridiculously delicious that I think I might have to make them again over the weekend!

Beef Enchiladas with Guacamole & Pico De Gallo Is there anything better than home cooked Mexican on a chilled out Friday night? Serves https://www.whattocook.com.au/wp-content/uploads/2015/09/Beef-Enchilades-with-Guacamole-What-To-Cook-59-1400x784.jpg Ingredients: 40ml olive oil 1 red onion, diced 1 birds-eye chilli, diced 1 jalapeno, diced 2 cloves garlic, roughly diced 600g beef mince 1 tsp ground cumin 1 tsp cayenne pepper 1 tin whole tomatoes Sea salt 1 tbsp coriander steam, diced 100ml passata Tortillas Olive oil 200g cheddar cheese, grated Pico de gallo, to serve Guacamole, to serve Instructions:
  1. Preheat oven to 200c. Heat olive oil in a fry pan over a medium heat and add the red onion. Saute until soft. Add the two chillies (the birds-eye & the jalapeno) then stir to combine. Add in the garlic and continue to saute until the garlic is soft & slightly golden.

  2. Add in the beef mince and cook until most of it has browned. Sprinkle in the cumin and the cayenne pepper then stir to combine and brown the rest of the beef mince. Pour in the tin of whole tomatoes, breaking them up with a wooden spoon. Season with sea salt then combine. Simmer for around 10 minutes or until all the mince has cooked through and the flavours are super delicious. Remove the mince mixture using a slotted spoon to keep the sauce in the pan.

  3. While the mince mixture has been set aside, add the coriander stem and passata to the reserved cooking sauce. Season with sea salt if needed and simmer until nicely thickened. Spoon the sauce onto the bottom of a baking dish.

  4. Lightly fry the tortillas in a little oil to give them extra colour and texture. Place the meat mixture down the middle of the tortilla. Roll and then place in the pan with the seam side down. Top with extra cooking sauce and sprinkle with cheddar cheese.

    Repeat with the remaining tortillas until your baking dish is full of delicious enchiladas. Place in the preheated oven and bake for 10-15 minutes, or until nicely browned. Remove from the oven and serve it up with fresh guacamole & pico de gallo. Enjoy with some beers! Yum!!

Step-by-Step

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Ingredients

40ml olive oil
1 red onion, diced
1 birds-eye chilli, diced
1 jalapeno, diced
2 cloves garlic, roughly diced
600g beef mince
1 tsp ground cumin
1 tsp cayenne pepper
1 tin whole tomatoes
Sea salt
1 tbsp coriander steam, diced
100ml passata

Tortillas
Olive oil
200g cheddar cheese, grated

Pico de gallo, to serve
Guacamole, to serve


Method

  1. Preheat oven to 200c. Heat olive oil in a fry pan over a medium heat and add the red onion. Saute until soft. Add the two chillies (the birds-eye & the jalapeno) then stir to combine. Add in the garlic and continue to saute until the garlic is soft & slightly golden.

  2. Add in the beef mince and cook until most of it has browned. Sprinkle in the cumin and the cayenne pepper then stir to combine and brown the rest of the beef mince. Pour in the tin of whole tomatoes, breaking them up with a wooden spoon. Season with sea salt then combine. Simmer for around 10 minutes or until all the mince has cooked through and the flavours are super delicious. Remove the mince mixture using a slotted spoon to keep the sauce in the pan.

  3. While the mince mixture has been set aside, add the coriander stem and passata to the reserved cooking sauce. Season with sea salt if needed and simmer until nicely thickened. Spoon the sauce onto the bottom of a baking dish.

  4. Lightly fry the tortillas in a little oil to give them extra colour and texture. Place the meat mixture down the middle of the tortilla. Roll and then place in the pan with the seam side down. Top with extra cooking sauce and sprinkle with cheddar cheese.

    Repeat with the remaining tortillas until your baking dish is full of delicious enchiladas. Place in the preheated oven and bake for 10-15 minutes, or until nicely browned. Remove from the oven and serve it up with fresh guacamole & pico de gallo. Enjoy with some beers! Yum!!

 
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