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Friday, 31 October 2014

New Homemade Enchiladas Recipe

Fry the meat and vegetables with the spices


450g beef mince
1 onion, chopped finely
400g mushrooms, sliced
1 courgette, sliced and quartered
1 red pepper, chopped finely
1 carrot, cubed
1 tin of chopped tomatoes
1 tsp dried coriander
1 tsp cumin
1 tsp ground coriander
1 tsp chilli flakes
1 beef stock cube
200ml boiled water
1 tbsp tomato puree
8 tortilla wraps
200g grated cheese


  1. Preheat oven to Gas Mark 4 or 180C.
  2. Fry the beef mince with the chillies, corianders and cumin for a few minutes until it is nicely browned in a large wok. 
  3. Add the chopped onion, mushrooms, courgette, carrot and pepper, fry for a few more minutes until beginning to soften.
  4. Mix the stock cube with the boiling water and add the tomato puree and chopped tomatoes. Mix together well and add to the wok.
  5. Bring to boil and simmer for 10 minutes until the vegetables are all nicely cooked through.
  6. Place a large spoonful of the beef mix into each wrap, folding and placing into the bottom of a casserole dish.
  7. Add the grated cheese to the top and cook in the oven for approximately 20-30 minutes or until the cheese has melted and browned on top.

Serve with nachos, guacamole, sour cream and salsa.

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