Lara Battigelli shares her favourite way to enjoy chilli con carne—cheesy enchiladas! This family-friendly recipe is quick, hearty, and perfect for a comforting dinner.
Serves: 4
Ingredients
500g Irish Hereford Prime Lean 5% Beef Mince
1 onion, diced
3 garlic cloves, minced
1 red pepper, diced
1 tbsp chilli powder
2 tsp smoked paprika
2 tsp cumin
2 tbsp tomato purée
400g passata
1 beef stock pot + 150ml water
1 tin kidney beans, rinsed & drained
1 small tin sweetcorn, drained
1 square 70% dark chocolate
8 medium wraps
120g grated cheddar & mozzarella mix
Optional: jalapeños & chopped coriander
Salt & pepper
1 tbsp olive oil
Method
Preheat oven to 180°C.
Brown the mince in olive oil, then add onion, garlic, and pepper. Cook until onion softens.
Stir in chilli powder, smoked paprika, cumin, and tomato purée. Cook for 2-3 minutes.
Add passata, water, stock pot, dark chocolate, kidney beans, and sweetcorn. Simmer on low for at least 30 minutes (ideally 1 hour), stirring occasionally.
Spread a few tablespoons of chilli on the bottom of a large rectangular baking dish.
To assemble, add a little cheese and 2-3 tablespoons of chilli to the centre of each wrap, roll up, and place in the dish. Repeat for all wraps.
Top the enchiladas with the remaining chilli, grated cheese, and sliced jalapeños (if using).
Cover with foil and bake for 15-20 minutes until the cheese is melted and bubbling.
