Loaded beef enchiladas...

Loaded beef enchiladas... Why "loaded"? Whenever I found a recipe for enchiladas the filling was either meat (beef, chicken...) or meat-free (beans based), but you know me - I wanted both! ;) So I though: why not have both, combined, as a nice, rich, "loaded" filling? This way I don't need any beans or rice on the side. Not thinking twice, that's exactly what I've done. Those enchiladas are very filling, they will satisfy even the biggest appetites! Initially I thought I'll eat two... well, even my tummy couldn't manage such a challenge ;) So if you're having a party, or if you'll have some starter/soup beforehand, one "loaded enchilada" by moi, will be enough for one person - especially with that rich tomato sauce mixed with melted cheese on top... Enjoy!

beef enchiladas

How to make it...
- 1 tablespoon butter
- 2 tablespoons plain flour
- 500 g carton tomato passata
- 500 ml chicken broth
- sweet paprika
- salt & pepper to taste
- 1 tablespoon oil
- 350 g minced beef
- 1 medium yellow pepper, diced
- 1 medium green pepper, diced
- 1 big red onion, diced
- 250 g red kidney beans, from tin
- 2 cloves garlic, finely diced
- 3 cups grated cheese, like cheddar
- salt, pepper, sweet paprika, crushed chilies
- tortilla wraps (I generously filled 6 tortilla wraps with the above amount of filling)

First prepare the sauce - in a saucepan over medium-low heat, combine the butter and flour. Whisk together and allow to bubble for 1 minute. Pour in the tomato passata, chicken broth, salt and pepper, sweet paprika. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the enchiladas filling - heat the oil on a big pan. Fry the onion until soft, then add the peppers and garlic and fry for few minutes, util peppers become soft too. Add the meat and fry until the meat is cooked through. Season to taste with salt, pepper, paprika and chili flakes - you can make it as spicy or mild as you want. At the very end add the kidney beans and mix everything well together.
Spread 1/2 cup of the sauce in the bottom of a baking dish. Onto each tortilla, place some of the meat mixture, top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside. Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Ladle some sauce over the top, to cover the tortillas fully. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 25-30 minutes. Serve immediately.


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