ingredients
serves: 6
12 taco shells
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, crushed
425 g (15 oz) can tomatoes, chopped
salt to taste
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 - 1/2 teaspoon chilli powder
for the savoury filling
500 g (1 lb) minced beef
2 tablespoons olive oil
1 garlic clove, crushed
1 large onion, chopped
1 cup chopped, peeled tomatoes
3/4 cup red wine
1 green capsicum, seeded and chopped
salt and pepper
method
1. Fill taco shells with savoury filling (see below).
2. Arrange in an ovenproof dish in one layer.
3. Heat oil and saute onion and garlic until soft.
4. Add tomatoes, salt, cumin, oregano and chilli powder to taste.
5. Cover and simmer gently for 30 minutes until thick.
6. Spoon over filled tacos.
7. Cover and heat in a moderate oven for 20 minutes.
8. Serve with boiled rice.
for the savoury filling
1. Brown minced beef in oil, add garlic and onion and fry for 2 minutes.
2. Add remaining filling ingredients.
3. Cover and simmer for 30 minutes.
Note: Traditionally Enchiladas are made with tortillas, a type of corn pancake.
Tortillas can be purchased at some specialty food stores.
Taco shells are more readily obtainable.
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