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Beef Enchiladas with Mexican Rice

Beef Enchiladas with Mexican Rice

Serves: 4 Prep: 20 mins Cook: 40 mins Total: 60 mins

Soft tortillas filled with richly spiced beef, baked in a smoky enchilada sauce and topped with melted cheese, served alongside fluffy Mexican-style rice. A comforting, crowd-pleasing favourite.



 

Ingredients

For the Beef Enchiladas

  • 500g beef mince
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 400g chopped tomatoes
  • 2 tbsp tomato purée
  • Salt and black pepper, to taste

For the Mexican Rice

  • 1 tbsp vegetable oil
  • 200g long-grain rice
  • 400ml chicken stock
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt, to taste

To Assemble

  • 8 flour tortillas
  • 200g grated cheddar or Mexican-style cheese
  • Fresh coriander, chopped
  • Sour cream or yogurt

Instructions

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  1. Step 1

    Cooking Instructions

Cook the Beef Filling

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  1. Step 2

    Heat the olive oil in a pan over medium heat.

  2. Step 3

    Add the onion and cook until soft.

  3. Step 4

    Stir in the garlic, cumin, smoked paprika, and chilli powder.

  4. Step 5

    Add the beef mince and cook until browned.

  5. Step 6

    Stir in the chopped tomatoes and tomato purée.

  6. Step 7

    Simmer for 15–20 minutes until thickened.

  7. Step 8

    Season to taste.

Prepare the Mexican Rice

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  1. Step 9

    Heat the vegetable oil in a saucepan.

  2. Step 10

    Add the rice and toast for 1 minute.

  3. Step 11

    Stir in the cumin and smoked paprika.

  4. Step 12

    Pour in the chicken stock, bring to a boil, then cover and simmer for 12–15 minutes until tender.

Assemble the Enchiladas

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  1. Step 13

    Preheat the oven to 200°C (180°C fan).

  2. Step 14

    Spoon the beef mixture into the tortillas, roll up, and place seam-side down in a baking dish.

Bake

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  1. Step 15

    Sprinkle the enchiladas with grated cheese.

  2. Step 16

    Bake for 20 minutes until bubbling and golden.

Serve

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  1. Step 17

    Serve the enchiladas with Mexican rice, fresh coriander, and sour cream on the side.

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