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Enchiladas

Published by lorna barsby

from scratch (well... near enough)

64%

Ingredients

  • for 2:
  • mince
  • 1/2 an onion
  • garlic
  • 1/2 tin of chopped tomatoes
  • 1/2 tin of kidney beans
  • x4 wraps
  • mushrooms
  • peppers
  • chilli powder
  • paprika
  • parsely
  • oregano
  • beef stock cube
  • grated cheese

Method

- heat some oil in a big pan (a wok is quite good for this)

- fry off chopped onions and garlic

- chuck in mince

- when meat is browned chuck in chopped veg

- add chopped tomatoes & kidney beans

- add herbs and spices (to taste) & stock cube

- allow to simmer down a bit so not too runny

- on a tray lay out the wraps quite close to each other, put meat mixture down the middle of the circle then wrap over the edges

- sprinkle the top with grated cheese and a little paprika

- grill till cheese melts & wraps crisp a little

- serve with salad and salsa (optional of course)

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