Friday, 15 March 2013

Homemade enchiladas

Frying the mince
Chilli simmering away

For the chilli:
500g mince beef
250g mushrooms, sliced
1 onion, chopped into small pieces
1 clove of garlic, crushed
2 chillies (red or green), deseeded and thinly sliced
1 tin of chopped tomatoes
1 tin of red kidney beans
200ml of beef stock (made with a beef OXO cube)
1 tbsp of tomato puree
1 pepper or carrot, cut into small pieces (Optional)

200g rice (boiled)
6-8 flour tortillas/wraps
grated cheese, for sprinkling on top

  1. Heat the oven to Gas Mark 3 or 160C.
  2. Fry the onions, garlic, chillies and mushrooms until soft.
  3. Add the beef and cook until browned.
  4. Add the tin of tomatoes, stock, kidney beans, tomato puree and optional vegetables.
  5. Simmer for 15 mins until the vegetables are soft and the liquid has reduced.
  6. Whilst it is simmering, place the boiled rice in the bottom of a pyrex roasting tray and prepare wraps on top of the rice ready to place the chilli into.
  7. Fill each wrap with chilli and roll up placing on top of the rice bed.
  8. Spinkle grated cheese on top and place in the oven until the cheese topping has browned.

Serve with nachos, salsa or guacamole.


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