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hot smoky beef enchiladas

Hot smoky beef enchiladas

An extra hot smoky paprika twist in this Mexican inspired dish.


  • 500g British beef mince 
  • 1 brown onion
  • 1 green pepper
  • 6 plain tortillas
  • 2 tbsp tomato puree
  • 125g small cherry tomatoes
  • beef stock
  • 2.5 tsp Greenfields hot smoked paprika
  • 1.5 tsp Greenfields ground cumin
  • 1.5 tsp Greenfields crushed chilli
  • 1.5 tsp Greenfields dried coriander
  • cheddar cheese
  • Salad for serving (optional)


  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7.
  2. Peel and chop the brown onion into chunks, heat a large pan with a little olive oil over a medium heat, add the chopped onion and cook for 4-5 min until softened.
  3. Chop the green pepper into slim slices. Chop the cherry tomatoes into halves.
  4. Add the beef mince, chopped green pepper, ground cumin, smoked paprika and crushed chilli to the cooked onion and cook for 5 mins until browned.
  5. Once browned add the cherry tomatoes and cook for a further 3 minutes.
  6. Dissolve the beef stock cube and tomato puree in 400ml boiled water, add the stock to the pan, and continue to cook until thickened – no liquid consistency.
  7. Divide the filling between the tortillas, roll each tortilla and place in an oven proof dish, drizzle with olive oil
  8. Grate the cheese over the top and a sprinkling of dried coriander, place in the oven for 10-15 minutes until the tortillas are a crisp golden brown and the cheese is melted
  9. Delicious served with fresh salad, enjoy!