Recipe

Solo: Beef Enchiladas

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Solo: Beef Enchiladas

Beef mince flavoured with smoked paprika and cumin, baked with tomato in courgette boats, covered in cheddar. Served with avocado, spring onions and fresh coriander.




Ingredients to serve 1

  • 125g x steak mince
  • ¼ x red onion – peel and chop finely
  • ½ clove x garlic – crush, peel and chop finely
  • ¼ tsp x smoked paprika
  • ¼ tsp x ground cumin
  • 2 x courgettes
  • 2 x tomatoes – dice (1 cm)
  • 20g x mature cheddar – grate coarsely
  • 3g x fresh coriander – chop
  • ½ x spring onion – cut off ends and slice
  • ½ x avocado – dice
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Method

Step 1

Preheat the oven to 200°C.

Step 2

Prepare ingredients as indicated above. Set aside some of the chopped tomatoes for the garnish.

Step 3

Cut the courgettes in half lengthways and – using a teaspoon – scrape out the seeds from the centre. Place in a large casserole dish and drizzle with a little olive oil. Season with salt and pepper. Bake in the oven for 10 minutes.

Step 4

Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the onions and sauté for 3 minutes until softened. Add the steak mince and cook, stirring occasionally until meat is browned – about 3 or 4 minutes. Now add the garlic, tomatoes, smoked paprika, ground cumin, salt and pepper. Stir well.

Step 5

Remove the courgettes from the oven. Spoon the mince mixture over the courgettes and scatter with cheddar cheese. Bake in the oven for 10 minutes.

Step 6

To serve, place the enchiladas and top with fresh tomato, spring onions, avocado and coriander.



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