Beef enchiladas with a lime sour cream (Serves 4)

Ingredients

• 500g of Tesco premium beef mince (£2.20)
• 1 can of KTC red kidney beans (25p)
• 500g of Tesco tomato passata (50p)
• 1 large brown onion (17p)
• 8 plain tortilla wraps (£1)
• 300ml of soured cream (88p)
• 1 lime (30p)
• 3 fresh green chillies (20p)
• 1 can of Tesco value chopped tomatoes (35p)

The cupboard staples…

Salt, black pepper, olive oil, 3 cloves of garlic, vinegar, chilli powder, paprika, cumin and 1 beef stock cube.

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco where it came to £5.85 - that’s £1.46 per head!

Instructions

• Get the oven preheated first to 180C.
• First up is the tomato sauce as we want this to reduce down a little and really develop some flavour. Get a little olive oil in a saucepan and gently sauté 3 green chillies and 2 cloves of garlic (both finely chopped) for about 60 seconds. Try not to get too much colour because if the garlic burns it will taste bitter. Now add the tomato passata, the can of tomatoes, 1 pint of beef stock, 2 tablespoons of vinegar, 2 teaspoons of sugar and a good twist of salt and black pepper. Turn down to a simmer and you want to reduce down by about 30% until the sauce thickens a little.
• Next up the beef filling for the enchiladas. Get a good heavy pan on the heat; add a little olive oil and 1 finely chopped onion. Gently fry the onion for 2 minutes. Then add the beef – you want a nice high heat as we want to get the beef browned. It will take around 5 minutes to take on a good brown colour.
• Once the beef has a nice brown colour, keep on a high heat and add 1 finely chopped clove of garlic, 2 teaspoons of chilli powder, 1 teaspoon of paprika, 2 teaspoons of cumin and a good twist of salt and black pepper. Cook out the spices for a further minute and add around ¼ of a pint of water, simmer for a further 3 minutes on a medium heat.
• Now we’re ready to assemble. Take a tortilla, place a good tablespoonful of the beef filling into the centre and roll into a cigar shape and place into an oven dish (we want a good snug fit for the enchiladas). Repeat with the rest of the tortillas.
• Then pour the sauce over all of the tortillas and place in the pre-heated oven for 20 to 25 minutes until the sauce is bubbling. Whilst the enchiladas are cooking squeeze the juice of one lemon into a bowl of the soured cream and mix well with a good pinch of black pepper.
• Happy eating!

Taken from our Frugal Recipe blog.

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