BEEF ENCHILADAS

1 tbsp (15ml) olive or avocado oil

500g beef strips

2 peppers, deseeded and sliced

3 spring onions, sliced

1 x 400g tin Mexican tomatoes

6 tortillas

1 cup (250ml) Cheddar, grated

For the salsa

1 handful cherry tomatoes, halved

½ red onion, chopped (optional)

1 spring onion, thinly sliced

1 clove garlic, crushed handful

coriander leaves, chopped

Preheat the oven to 200°C. Heat the oil in a pan over high heat and fry the beef for 5 minutes. Add ¾ of the peppers (keep the rest for the salsa) and onion and fry for 3 minutes. Season to taste. Add the Mexican tomatoes and simmer for 5 minutes.

Divide the beef and tomato mixture between the tortillas and roll up to enclose the filling. Place in an ovenproof dish and sprinkle with cheese. Bake for 20 minutes or until the cheese has melted and the filling is heated through.

For the salsa, chop the remaining pepper into cubes and mix with the tomatoes, onions, garlic and coriander. Season to taste.

Top the enchiladas with salsa before serving.

#beef #enchiladas #texmex