- In a large pan, fry the mince until brown. Remove from the pan and leave aside on kitchen paper to drain.
- Wipe out the pan and then heat up the vegetable oil. Throw in the onion and peppers and fry for 10 minutes or until they’ve softened. Add half the red chilli, the garlic and the chipotle paste and fry for three minutes or so, continuously stirring to stop it catching.
- Preheat the oven to 200˚
- Pop the mince back in the pan and add the beans, then pour in 200ml of the passata. Add half of the remaining passata into a baking dish.
- Evenly divide the mince mixture between the tortillas and roll up. Then place them in the baking dish, fold side down.
- Spoon over the rest of the passata and sprinkle over the cheese.
- Bake for 25-30 minutes until the cheese is melted and golden brown.
- Serve and enjoy your satisfyingly spicy, sumptuously saucy beef enchiladas.
Tips & Tweaks
Need a vegetarian alternative? No problem! Our beef enchiladas recipe can be adapted into a recipe for delectable vegetarian enchiladas by simply swapping out the minced beef for a vegetarian alternative.
Too spicy? Don’t forget, this is your beef enchiladas recipe now; scale back on the chilli powder and paprika as needed.
In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El Cocinero Mexicano (“The Mexican Chef”), published in 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845 – they’ve literally been making beef enchiladas for centuries! Who knew!?
And that’s how to make beef enchiladas! As a staple for any kitchen, mince provides the perfect base for our beef enchiladas recipe. To make your own, pick up all the ingredients you need from your local SPAR. Hungry for more? This mince enchiladas recipe is only a taste of what we have to offer. Sign up to our E-newsletter for more foodie inspiration and regular SPAR updates – never miss out on our amazing deals and competitions again!