Crispy Cheese Enchilladas
with Zesty Salad
- Milk
- Wheat
- Cereals containing gluten
inspo: kids don't like kidney beans - no bother… just add them at the end! Or you can mash them up so much that they can't notice them! Kids don't like dressed salad, fine! Just do a separate undressed one for them!
Ingredients
240 grams
British Beef Mince
½ unit(s)
Bell Pepper
½ pot(s)
Central American Style Spice Mix
½ carton(s)
Finely Chopped Tomatoes with Onion and Garlic
½ sachet(s)
Beef Stock Powder
½ carton(s)
Red Kidney Beans
60 grams
Mature Cheddar Cheese
(Contains: Milk)
½ unit(s)
Lime
125 grams
Premium Tomato Mix
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
40 milliliter(s)
Water for the Beef
Nutritional information
Instructions
Pre-heat your oven to 220 degrees. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the mince and cook until browned, breaking it up with a spoon as it cooks, 4-6 mins. Meanwhile, halve and core the red pepper, then chop into 1cm pieces. Once the beef is browned, stir in the pepper and cook until softened, 2-3 mins more.
Stir the central American spice into the beef, cook for 1 minute (add less if you don’t like any heat). Add the finely chopped tomatoes, beef stock and water (see ingredients for amount). Stir to dissolve the stock, bring to a simmer, reduce the heat to medium and cook until thickened, 10 mins. Stir every few mins. Add a splash of water if it gets dry.
Meanwhile, drain and rinse the kidney beans. If your kids like kidney beans, add them in to the beef mixture now (if not we'll add them later for the adults). Grate the cheese. Zest and halve the lime. Halve the cherry tomatoes and pop into a bowl.
Season the beef to taste with salt and pepper. Lay the tortillas on a board (2 per person), if your kids don't like kidney beans, spoon half the mixture down the centre of their tortillas now and roll them into cylinders. Then stir the kidney beans into the remaining beef, spoon the mixture down the centre of the adult's tortillas and roll. Tip: Careful not to overfill your tortillas!
Line an ovenproof dish with baking paper, drizzle in a little oil, then lay in the tortillas seam side down. Pack them in snugly. Sprinkle the cheddar on top and bake on the top shelf of your oven until golden, 12-15 mins. In another bowl, mix the lime juice and zest with the olive oil (see ingredients for amount) and salt and pepper. This is your dressing.
Carefully lift the enchiladas out of the tray and serve the salad on the side. Drizzle the dressing onto anyone's salad that wants it and enjoy!
