Beef enchiladas with salsa verde
These crowd-pleasing beef enchiladas are simple to make, especially using Heinz tomato chilli passata as the sauce. Spiced beef mince is rolled inside tortillas and topped with the rich tomato sauce and Red Leicester cheese. We finish ours with a piquant salsa verde, which adds herbal fragrance and acidity from the capers and red wine vinegar.
Ingredients
Metric
Imperial
Beef enchiladas
- 500g of beef mince
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 tsp ground cumin
- 3 garlic cloves, grated to a paste
- 1000g of chilli passata
- 200g of cooked kidney beans, cooked
- 1 handful of coriander, leaves and stalks separated and both finely chopped
- 8 corn tortillas
- 175g of red Leicester cheese, grated
- vegetable oil, for cooking
- salt
- freshly ground black pepper
Salsa verde
- garlic cloves, 1–2
- capers, a small handful
- cornichons, a small handful
- 1 green chilli, finely chopped
- flat-leaf parsley, a large handful, leaves picked and finely chopped
- 1 tbsp of Dijon mustard
- 3 tbsp of red wine vinegar
- 8 tbsp of Carapelli Extra Virgin Olive Oil
Method
Preheat the oven to 200°C fan and grease a baking dish with oil
Add a dash of oil to a frying pan and, when hot, add the beef and brown all over, breaking up the mince with a wooden spoon as it browns
- 500g of beef mince
Add the onion and celery and cook until softened, about 10 minutes
- 1 onion, finely diced
- 1 celery stick, finely diced
Add the cumin and garlic and cook out for a minute or so, stirring
- 1 tsp ground cumin
- 3 garlic cloves, grated to a paste
Add half of the tomato sauce and the beans, and season with salt and pepper. Add a splash of water to loosen slightly. Simmer for at least 30 minutes, stirring occasionally
- 1000g of chilli passata
- 200g of cooked kidney beans, cooked
Stir through the coriander stalks
- 1 handful of coriander, leaves and stalks separated and both finely chopped
Divide the filling between the tortillas and roll them up
- 8 corn tortillas
Spread half the remaining tomato sauce over the base of the dish, then nestle the enchiladas inside it, seam side down
Cover with the remaining sauce and top with the cheese
- 175g of red Leicester cheese, grated
Cover the dish with foil and bake for 10 mins, then remove the foil and bake a further 10 mins until golden and bubbling
To make the salsa verde, crush the garlic and anchovies in a pestle and mortar with a pinch of salt
- garlic cloves, 1–2
Stir through the other ingredients and season to taste
- capers, a small handful
- cornichons, a small handful
- 1 green chilli, finely chopped
- flat-leaf parsley, a large handful, leaves picked and finely chopped
- 1 tbsp of Dijon mustard
- 3 tbsp of red wine vinegar
- 8 tbsp of olive oil
Drizzle with the salsa verde to serve
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