Beef enchiladas

Alberto was working late on Saturday night so I thought I’d cook some tasty beef enchiladas for us. I did debate whether I should write the recipe up on here or not as I made them with the assistance of a Sainsbury’s own enchilada kit so it feels a bit like cheating. Still, I did add a few extra things and I made some home-made guacamole so I feel faintly justified!

Makes 6 enchiladas

1 Sainsbury’s enchilada kit (You can use the Old El Paso kits too but they’re about £1.50 more expensive but taste exactly the same.)

500g minced beef

1 large red onion, chopped

2 garlic cloves, finely sliced

1 leek, sliced

1 red or orange pepper, de-seeded and sliced

110g of refried beans

200g of strong cheddar, grated (or more – I usually use more. I love cheese!)

2 sliced tomatoes

Pre-heat the oven to 180.

Heat some oil in a frying pan and gently fry the onion and garlic for 2-3 minutes until softened.

Add the mince and brown it thoroughly. You might need to drain off some excess fat from the pan.

Add the chopped leek and pepper and stir well to combine. Cook for another 5 minutes, stirring regularly.

Whilst this is cooking prepare the sauce as per the instructions on the kit.

Mix the spice mix with 150ml of hot water.

Pour in the contents of one of the tomato sauce sachets and mix well to combine.

Then pour this sauce over the meat and vegetables in the frying pan. Stir in a dash of smoked paprika and the refried beans.

Add half of the cheddar, and stir well to combine. Then cook for a further 10 minutes, stirring regularly

Coat a large oven dish with butter. When the filling is ready start filling the tortillas to form the enchiladas. I always start by underfilling the first couple of enchiladas as I’m worried that I won’t have enough for all 6, and then I have to go back and add more to them when I get to the end and realise that I’ve got mixture left over.

Spread some more tomato sauce over the top, sprinkle the rest of the grated cheese over the top and then top with the slices of tomato.


Bake in the oven for 10 minutes until the tortillas are nice and crispy. Serve immediately with sour cream and guacamole



I love enchiladas, spicy, meaty and generally lovely – especially with lots of cheese!


About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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