Is Mexican food a hit in your home but you can’t face another night of tacos? Shake things up with this delicious beef enchiladas recipe!
Using mostly pantry ingredients and nothing too fancy, these beef enchiladas are always a hit with my family. Want to boost the vegetable content? Try grating some zucchini and carrot to add to the mince mixture. Sneaky and oh-so-yum.
1 brown onion, finely diced
1 red capsicum, diced
1 garlic clove, crushed
500g beef mince
2 tomatoes, diced, plus extra to serve
375g mild chunky salsa
1½ cups grated Tasty cheese
125g tin corn kernels, drained
1 teaspoon Mexican spice
8 – 10 corn tortillas
½ cup sour cream
¼ cup chopped coriander leaves
2 tsp olive oil
Salt and pepper
- Preheat the oven to 200°C. Grease an ovenproof dish with cooking oil spray and set aside.
- In a large frying pan over medium heat, heat the oil and add capsicum and onion to the pan. Cook, stirring for five minutes until it starts to soften. Add the garlic and cook for a further minute.
- Add the mince. Break up lumps of meat with the wooden spoon as it cooks. Cook until browned.
- Add the diced tomato and Mexican spice. Stir and cook for a few minutes.
- Stir in half of the salsa to the meat mix. Season with salt and pepper.
- On a clean surface, lay the tortilla flat. Fill with meat mixture and top with a sprinkling of corn and cheese. Roll the tortilla up so the sides overlap and place seam down in the prepared dish. Repeat until the dish is full.
- Leftover meat mix can be spooned into the dish to fill any gaps between the tortillas. Spread the remaining salsa over the top of the tortillas and sprinkle with cheese. Bake for 15 minutes until cheese has melted.
- Dice the avocado and mix with extra diced tomato. Season with salt and pepper.
- Before serving enchiladas, top with dollops of sour cream, avocado and tomato and sprinkle with coriander. Delicious!
Make sure to browse our recipe archives for more great meal ideas and treats to try.