Beef Mince Enchilada Bake

Ingredients

Beef Mince Filling

• 2 tbsp olive oil
• 500 g lean beef mince
• 2 tbsp BlixSam Smoke Craft
• 1 tsp BlixSam Steakhouse
• 1 tsp BlixSam Garlic Melt
• 1 tsp BlixSam Piets-my-nou
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 red pepper, diced
• 2 tbsp tomato paste
• 1 × 400 g can chopped tomatoes
• 125 ml beef stock
• 2 tbsp Worcestershire sauce
• Salt and freshly ground black pepper to taste

Enchiladas

• 8 large flour tortillas
• 2 cups grated Cheddar cheese
• 1 cup grated mozzarella
• 250 ml sour cream
• 2 tbsp chopped fresh coriander

Method

1. Preheat the oven to 180°C.
2. Heat the olive oil in a large frying pan over medium heat.
3. Add the onion and cook until softened. Stir in the garlic and red pepper and cook for 2–3 minutes.
4. Add the beef mince and cook until browned, breaking it up with a spoon.
5. Season with BlixSam Smoke Craft, BlixSam Steakhouse, BlixSam Garlic Melt and BlixSam Piets-my-nou.
6. Stir in the tomato paste and cook for 2 minutes before adding the chopped tomatoes, beef stock and Worcestershire sauce.
7. Simmer for 10–15 minutes until the sauce has thickened. Season with salt and pepper.
8. Spoon the beef mixture evenly into the tortillas, roll them up and place them seam-side down in a greased ovenproof baking dish.
9. Spread the sour cream over the enchiladas and sprinkle with the Cheddar and mozzarella cheeses.
10. Bake for 20–25 minutes, until the cheese is melted, golden and bubbling.
11. Garnish with fresh chopped coriander before serving.

Serving Suggestion