Beef enchiladas recipe

Ingredients 500g (1lb) minced beef 1 onion, finely chopped 1 garlic clove, crushed 1 x 400g (13oz) tin chopped tomatoes 3tbsp tomato purée ½tsp dried oregano ½tsp ground cumin 1 red chilli 8 flour tortillas 50g (2oz) Cheddar, grated 1 jalapeño pepper in brine, sliced, plus extra to serve guacamole, to serve

Dry-fry the minced beef and onion in a medium pan for about 5 minutes until browned. Add the garlic and fry for 1 minute, then add the tomatoes, tomato purée, oregano, cumin, and season. Slice and deseed the chilli. Reserve a few slices for garnish, then finely chop the remainder and add to the minced beef. Bring the pan to the boil, then cover and simmer for 15 minutes. Spread a little mince in the centre of each tortilla, roll up and place in a baking dish. Top with the grated cheese, chilli and jalapeño peppers and bake for 10 minutes until golden. Serve with extra jalapeños and guacamole.

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