Beef Enchiladas-style rolled tortilla red sauce bake

Ingredients

Filling

• 500 g beef mince
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 200 ml beef stock

Sauce

• 400 g chopped tomatoes
• 2 tbsp tomato purée
• 1 chipotle in adobo, minced
• 1 tsp cumin
• 1 garlic clove
• 100 ml stock

To assemble

• 8 corn tortillas
• 250 g mature cheddar, grated
• 100 g mozzarella, grated
• Sour cream + coriander to serve

Method

1. Filling. Brown beef with onion, garlic, spices. Add stock. Simmer 15 minutes until thick.
2. Sauce. Blend tomatoes, purée, chipotle, cumin, garlic, stock until smooth. Simmer 10 minutes.
3. Dip. Briefly dip each tortilla in the sauce to soften (10 seconds each side).
4. Fill. Divide beef filling across tortillas. Top with a handful of cheese. Roll up.
5. Layer. Spread a thin layer of sauce in a baking dish. Place rolled tortillas seam-down. Cover with remaining sauce. Top with all the cheese.
6. Bake. 200°C for 20 minutes until bubbling.
7. Serve. With sour cream + coriander.

Tips

• Dip tortillas in sauce before rolling. They won’t split when you bake them.
• Top with extra cheese + sour cream. The crust is the best bit.
• Homemade red sauce beats canned every time. 30 mins, no comparison.