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  • 10g basil
  • 1 brown onion
  • 80g cheddar cheese
  • 1 tsp dried oregano
  • 1 garlic clove
  • 250g beef mince
  • 1 red pepper
  • 400g tinned chopped tomatoes
  • 1 tbsp tomato paste
  • 6 small tortillas


  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
  2. Peel and finely chop the onion. Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and dice finely
  3. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
  4. Once hot, add the beef mince with a pinch of salt and cook for 4 min until browned, breaking it up with a wooden spoon as you go
  5. Once browned, transfer the beef to kitchen paper and return the pan to a medium heat
  6. Add the chopped onion and pepper with a pinch of salt and cook for 5 min or until beginning to soften. Tip: add a little more oil if your pan is looking dry!
  7. Meanwhile, chop the basil finely, including the stalks. Peel and finely chop (or grate) the garlic
  8. Once softened, return the browned beef to the pan with the chopped garlic and cook for 1 min or until fragrant. Add the chopped basildried oregano, tomato paste and half the chopped tomatoes (save the rest for later!)
  9. Add 200ml water and a generous pinch of saltsugar and pepper to the pan and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 10 min or until thickened to a chilli-like consistency. Meanwhile, grate the cheddar cheese
  10. Once done, divide the filling between the tortillas and top them with half the cheese (save some for the topping!) Roll each tortilla up and arrange them into an oven-proof dish
  11. Spoon over the remaining chopped tomatoes, season with a pinch of salt and top with the remaining cheese. Put the dish in the oven for 15 min or until the cheese is golden and melted
  12. Serve the tasty beef enchiladas and Enjoy!
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