Following the cheesy goodness that was these enchiladas, I was reminiscing about it on Twitter the following day, sparking a series of confessions from Marisa (Creative Pot), which led to more from Nina (My Easy Cooking), Nina (@luna_pixie), Nicola (Wot’s For Lunch), Colleen (Browniegirl) and Jeanne (Cook Sister). At last Nina from My Easy Cooking suggested we all make something cheesy and delicious over the weekend, and we all agreed.
Now, I was feeling rather guilty yesterday, that all these lovely ladies had contributed such divine goodness to the #cheesesluts, and I, having had NO time over the weekend, as well as a basket of donated foodstuffs from the MIL, had cooked nothing! And then it came to me: I started this whole thing, and had yet to blog my enchiladas!! These would be my contribution to the #cheesesluts and a worthy contribution indeed!
Without further ado, I give you
Beef Mince Enchiladas a.k.a Cheesy Goodness
500g beef mince/beef and ostrich mince
1/2 red bell pepper
3-5 baby marrows
1 can tomato and onion mix
300 ml beef stock
2 tbsp flour
1 tsp paprika
±1 tsp cayenne pepper
± 250 ml sour cream
300g grated cheddar cheese
1 jar Ina Paarman Roasted Mushroom pasta sauce
4-6 flour tortillas
- Preheat the oven to 180 C.
- Chop the onions, and fry in a little oil until soft, adding the chopped baby marrow and chopped pepper after about 10 minutes, and the chopped tomato about 10 minutes after that.
- When the onions are slightly browned and soft, stir in 2 tbsps of flour. This'll make the whole thing quite sticky, but just stir it about, and remove from the heat for a bit if it looks like it might burn.
- Throw in the paprika and cayenne pepper and stir to combine.
- Pour in about half the can of tomato and onion, and stir to combine, then add the last half.
- Heat through, and set aside.
- In a new pan, brown the mince in a large pan, and when it's brown carefully combine the tomato mixture with the mince, and heat through.
- Stir in about 100 ml of grated cheddar, and heat until melted and combined.
- Stir through about 200-250ml sour cream, and heat through.
- Now, place a tortilla on a dinner plate, and heap about 3 tbsps of the mince mixture into the middle, being careful not to over load.
- Roll the tortilla and secure with a toothpick.
- Transfer the filled tortilla to a greased baking dish, and repeat until the mixture is finished, or the dish is full. I fit 3 tortillas in side by side, and another one across the end, which was two for dinner tonight, and two for dinner tomorrow night, for the boy and I.
- Pour the Roasted Mushroom sauce over the top of the tortillas, spreading it about with the back of a spoon to ensure that everything is covered. All the bits of tortilla that aren't covered will get slightly crispy in the oven.
- Pop it into the oven for 10 minutes, remove and generously spread the remaining grated cheddar on top, returning to the oven for another 10-15 minutes, or until the cheese is melting and bubbly. If you like it to be a little crispier, just switch on the grill for a few minutes, but keep an eye on it, because it burns quickly!