Beef Enchiladas

    Beef Enchiladas

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    Baked corn tortillas filled with sauteed beef, onion and chillies, topped with tomato sauce, sour cream, spring onions and Cheddar cheese.

    Serves: 6 

    • 175g diced onion
    • 450g sirloin steak, cut into bite size strips
    • 1 teaspoon minced garlic
    • 1 (200g) jar jalapeno chillies, drained and diced
    • 900ml passata, divided
    • 2 teaspoons chilli powder
    • 1 (300g) packet corn tortillas
    • 125ml fresh salsa
    • 100g chopped black olives
    • 275g grated Cheddar cheese
    • 125ml sour cream
    • 5 tablespoons diced spring onion

    Preparation:15min  ›  Cook:30min  ›  Extra time:15min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease a large baking dish.
    2. In a frying pan over medium heat, saute onions until almost translucent. Stir in beef, garlic and chillies, then continue cooking until the meat is no longer pink. Pour in the passata and chilli powder. Mix thoroughly and heat through. Remove from heat.
    3. Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared baking dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 50g of Cheddar cheese for topping.
    4. Pour the other half of the passata and sour cream over all of the tortillas. Top with spring onions and reserved Cheddar cheese.
    5. Bake 30 minutes in the preheated oven, or until hot and bubbly.

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