Loaded Beef Enchiladas

Ingredients

350g of lean minced beef (less than 5% fat)

1 medium sized onion

1 400g can of chopped tomatoes

1 tbsp of tomato puree

1tsp of dried oregano

2 garlic cloves chopped or a tsp of lazy garlic

1tsp of mild chilli powder (if you like it hot use hot chilli powder or fresh chills chopped really fine)

1/2 tsp of salt

Chicken or vegetable stock cube or stock pot

150ml of cold water

4 mini corn or wheat tortillas

100g of cheddar cheese

Sored Cream

Preparation

1. Preheat the oven to 200c, fan 180c, gas mark 6 or the highest grill setting

2.Chop an onion into slices and brown the mince, garlic and onion together in a pan

3. Add the chopped tomatoes, tomato puree, stock cube/pot, chilli, water and oregano and leave to simmer for 15 mins

4. Once thickened season with salt and half the mixture to the side

5.Lay out one tortilla wrap and using a spoon with holes as we don’t want a lot of sauce add a heaped tbsp of the mixture the middle of the tortilla or corn tortilla and a little of the grated cheese

6. Fold over and tuck in sides then lay into a small roasting tin. Don’t worry if it leaks a little, it will still taste just as delicious. Repeat until all tortillas are use

7. Now spoon over the rest of the mince and a little of the sauce. If you prefer a slightly crispy tortilla use just the mince drained then sprinkle with the remaining cheese and add to the preheated oven for 20 mins.

8. Remove from the oven, warning they will be very hot! The cheese should be melted and and the edges of you enchiladas crispy

9. Serve with a side salad of choice and a spoonful of sour cream