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Beef and sweetcorn enchiladas

300g beef mince
1 onion,finely chopped
2 cloves garlic,crushed
35g sachet mexican style seasoning
515g jar tomato pasta sauce
410g can red kidney beans
150g sweetcorn
4 flour tortillas
80g grated cheddar cheese
2 tbsp fresh coriander
to serve
soured cream

Heat frying pan and add the mince,onion and garlic.Fry over a high heat,stirring,until the mince browns,then add the mexican seasoning and half the jar of tomato sauce.Cover and simmer for 30 min then add the kidney beans and sweetcorn.preheat oven to 350f/180c/gas 4.Spoon equal amounts of filling down one side of each flour tortlla,roll up enclosing the filling,then lift into an ovenproof dish.Pour over the remaining tomato sauce.Sprinkle the cheese over and bake for 25 min until golden brown and piping hot.Serve with fresh coriander,guacamole and sour cream.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.