Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 1 green bell pepper, chopped (about 1 cup / 150g)
  • 1 clove garlic, minced (about 1 tsp / 3g)
  • 500g (1 lb) beef mince (ground beef), preferably lean
  • 1 packet (approximately 30g) of taco seasoning
  • 1 can (400g / 14oz) diced tomatoes, undrained
  • 1/2 cup (120ml) beef broth (or water)
  • 1/4 cup (60g) tomato paste
  • 6 medium flour tortillas (6-inch diameter)
  • 1 can (400g / 14oz) enchilada sauce (mild, medium, or hot, depending on preference)
  • 2 cups (200g) shredded cheddar cheese (or a Mexican cheese blend)
  • Optional: Fresh coriander (cilantro), chopped, for garnish

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add onion and bell pepper; sauté until softened. Add garlic and cook until fragrant.
  2. Add beef mince to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in taco seasoning, diced tomatoes (undrained), tomato paste and beef broth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly.
  4. Preheat oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
  5. Spread a thin layer of enchilada sauce in the bottom of the baking dish. Spoon about 1/3 cup of the beef filling onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
  6. Pour the remaining enchilada sauce over the roll-ups, ensuring they are evenly coated. Sprinkle generously with shredded cheese.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
  8. Let cool slightly before serving. Garnish with fresh coriander, if desired.