CHILLI BEEF ENCHILADAS

GROUND CHUCK STEAK CHILLI BEEF ENCHILADAS WITH MEXICAN CHEESE AND A RED BELL PEPPER AND TOMATO SAUCE

Rape seed oil
1 onion chopped
2 garlic clove chopped
1 red pepper chopped
1 green pepper chopped
pinch of chicken stock
salt and pepper
squeeze of heinz tom k or tom paste
1 tin of high quality chopped tomato's

Portion chilli con carne
grated Mexican cheese
1/2 tin re-fried beans
Pack of soft corn tortillas

To make the enchilada tomato sauce, soften the onion, garlic in the oil, after a few minutes add the bell peppers and soften, add the tin of chopped tomatoes and chicken stock and cook out for a few minutes.  You can blend the sauce if you don't want a too much texture.

Warm the corn tortillas in the oven or micro, in the centre place a tbsp of re-fried beans and just spread out a little, top with grated Mexican cheese, load a centre line with chilli beef and roll left over right to the centre and stand seal face down, when you have done all of them take a pan and spread 1/2 the tom sauce in the bottom of the pan, lay all the enchiladas in a row and sprinkle generous amounts of cheese over them, top with the remainder of the sauce and a bit more cheese to finish off, bake for 15 minutes at 180 degrees or until pipping hot and serve with lots of fresh chopped chillies.