What’s for dinner? Mexican-inspired beef enchilada bake

Serves 6

You’ll need: For the mince – 15ml oil; 1 onion, chopped; 2 garlic cloves, crushed; 5ml chilli flakes; 5ml cumin; 5ml smoked paprika; 5ml fresh origanum; 500g beef mince; 60ml tomato paste; 250ml beef stock; 15ml sugar; salt to taste; 410g canned red kidney beans, well-drained; 45ml fresh coriander, chopped; 250ml Lancewood Cheddar or White Cheddar, grated

For the sauce – 45ml oil; 45ml flour; 2 garlic cloves, crushed; 5ml chilli powder (or more to taste); 5ml cumin; 5ml smoked paprika; 5ml fresh origanum; 410g tomato purée; 250ml beef stock; 15ml brown sugar; salt to taste

To assemble – 6 medium-sized tortillas; 250ml Lancewood Sauce Delight White Sauce; 250ml Lancewood Cheddar or White Cheddar, grated; 60ml fresh coriander, chopped

For the guacamole – 2 avocados, ripe; ½ onion, finely chopped; 1 garlic clove, crushed; 1 lime, juice of half a lime; 1 small chilli, chopped; salt to taste

Tomato and onion salsa – 2 tomatoes, chopped; 1 small onion, chopped; 30ml fresh coriander, finely chopped; 1 small chilli, chopped

To serve – Lancewood sour cream or Lancewood double cream plain yoghurt

How to:

Mince: Heat the oil and fry the onion and garlic until soft. Add the chilli flakes, cumin, paprika and origanum and fry for 1 minute. Add the mince and brown. Stir in the tomato paste, beef stock, sugar and salt to taste. Simmer until most of the liquid has cooked away.

Add the kidney beans and coriander and mix in. Set aside and cool. Once cooled, add the cheese and mix through.

Sauce: Heat the oil and add the flour, garlic, chilli powder, cumin, paprika and origanum. Add the tomato puree, stock, sugar and salt to taste. Simmer for 3 – 5 minutes until thick.

To assemble:

Preheat the oven to 180°C. Divide the mince mixture into 6 equal parts. Spoon the mixture down the centre of each tortilla and roll up. Spoon half of the sauce into the bottom of an ovenproof dish and spread out evenly.

Place the rolled tortillas seam side down into the dish. Spoon the remaining sauce over and spread out.

Pour the white sauce over. Sprinkle the cheese on top and bake for 30 minutes until golden and bubbling.

Sprinkle with freshly chopped coriander.

Guacamole: Mash the avocado roughly with a fork and mix with the onion, garlic, lime juice, chilli and salt.

Tomato and onion salsa: Mix the tomatoes, onion, coriander and chilli together. 

Serve with sour cream, guacamole and tomato and onion salsa.

* Recipe & image by Lancewood.