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Chorizo & smoky beef baked enchiladas
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Satisfy your cravings with flavorful chorizo and beef baked enchiladas with a Mexican twist.
Ingredients:
  • 1 small onion, finely diced
  • 20.00 ml minced garlic
  • 1kg 3 Star Beef Mince
  • 10.00 gm smoked paprika
  • 5.00 gm ground cumin
  • 1 tsp dried oregano
  • 2.40 gm salt
  • 44.40 gm tomato paste
  • 2 x 400g cans diced tomatoes
  • 1 x 400g can kidney beans, drained
  • 6 jumbo flour tortillas
  • 100g tasty cheese, grated
  • 100g mozzarella cheese, grated
  • Black pepper, to season
  • 1 cooked chorizo sausage (from the deli or dairy section), cut into small dice
Instructions:
  • Heat a large frying pan over high heat and add oil. Once hot, add chorizo and cook for 3 minutes until caramelized. Reduce the heat to medium and add onion and garlic, cooking for an additional 3 minutes.
  • Combine ground meat, paprika, cumin, oregano, and salt in the pan. Break up the meat and cook for 5 minutes or until it is browned.
  • Stir in half the tomato paste and a can of tomatoes, then simmer gently for 10 minutes. Finish by adding the red kidney beans and stirring well to combine.
  • Preheat your oven's fan-forced grill to 180C (160C fan-forced).
  • Spread the beef mixture at one end of each tortilla, roll into a log, and place seam side down on a baking tray. Repeat with the remaining tortillas and beef mixture.
  • Combine the leftover tomato paste and canned tomatoes in a bowl, then spread over the tortillas. Sprinkle with grated cheeses, season with black pepper, and bake in the middle of the oven until golden, about 15 minutes. Serve warm.

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