Beef Enchiladas




Prep Time


Cook Time

For a stress-free weeknight meal, prepare this dish in advance and pop it in the oven when you get home from work.


  • 500g beef mince
  • 1 onion – finely diced
  • 1 red capsicum – finely diced
  • ¼ teaspoon garlic salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic – crushed
  • 4 soft taco flour tortillas
  • 1½ cups grated tasty cheese
  • Sour cream, to serve
  • Sliced spring onion, to serve

Enchilada Sauce

  • 2 tablespoons cooking oil
  • 2 tablespoons flour
  • 400g can Mexican-flavoured tomatoes
  • ½ cup water
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar
  • ¼ teaspoon chilli powder
  • ¼ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic salt
  • ¼ teaspoon black pepper


  • To make the Enchilada Sauce, whisk the oil and flour in a medium saucepan. Whisk in all the other ingredients. Simmer for 5 minutes, then set aside.
  • Preheat oven to 180°C (160°C fan bake).
  • Heat a large pan over a high heat. Add the mince, onion, capsicum, garlic salt and pepper. Sauté until the beef is browned and the onion and capsicum are cooked.
  • Stir in the garlic and cook for 1 minute.
  • Stir in quarter of the Enchilada Sauce and simmer for 2 minutes.
  • Place the tortillas on a work surface and divide the mince mixture between them.
  • Roll up and secure with toothpicks.
  • Cover the base of a 26 x 20cm oven dish with quarter of the Enchilada Sauce.
  • Place the filled tortillas on top, then add the remaining sauce.
  • Sprinkle with the cheese.
  • Cover and bake for 25 minutes, then uncover and bake for a further 15 minutes.
  • Serve garnished with the spring onion and accompanied by the sour cream.