About the Recipe
Ingredients
1 onion
1 red pepper
300 gr minced meat
1 clove of garlic
2 tbsp Mexican spice mix
500 ml tomato passata
1 tbsp olive oil
4 tortillas
A handful of grated cheese
Preparation
Preheat the oven to 180 degrees Celsius.
1. Chop the onion and garlic finely. Cut the red pepper into small cubes. Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and fry until translucent, about 3 minutes.
2. Add the minced meat to the pan and fry until loose. Make sure the mince is nicely browned.
3. Add the red pepper and Mexican spice mix to the mince mixture. Stir well and cook for about 5 more minutes to allow the flavours to mix well.
4. Add the tomato passata to the mince mixture and stir well. Let the sauce simmer gently for about 10 minutes to allow it to thicken a little.
5. Place a tortilla on a cutting board and spoon some of the mince mixture into the centre of the tortilla. Roll up the tortilla tightly and place it in a baking dish. Repeat for the remaining tortillas.
6. Pour the remaining sauce over the rolled tortillas in the baking dish. Make sure the sauce is well distributed.
7. Sprinkle the grated cheese over the enchiladas.
8. Place the baking dish in the preheated oven and bake the enchiladas for 20 minutes, or until the cheese is melted and golden brown.