I went back to work for 3 days this week and now I am on leave until next Thursday - it's a hard life really LOL!! I promised my nephew Wesley over Christmas that he could come over when I was on annual leave to sleep the night and to do some cooking with us. He is only 11 but has the passion to be a wonderful cook or chef should he choose to follow that profession. So Wesley didn't forget about my promise (I hadn't either) and made sure his dad rang me to confirm.. bless him.
Tonight he was picked up by Uncle Noel and was patiently awaiting my return from work so he could start his adventure. Although he is only young I knew Wesley tends to bake a lot of sweets and cakes so it was my mission to cook different foods so I decided to start with a Mexican dish for dinner.
This dish was very easy and I know that Wesley enjoyed making it. A few new techniques for him but he did very well. We all enjoyed the flavour (even Grandma who says she hates Mexican due to her first experience at a Mexican restaurant where apparently it looked like slop!) The smokiness of the paprika teamed with the subtle spiciness of the Chorizo was perfect enveloped in a tortilla and baked smothered in tomato sauce and melted cheese - what is there not to like.
Any way as you can see by the photos my little nephew was in heaven in the kitchen at the House Of Murray.
Chorizo and Smoky Beef Enchiladas
(recipe adapted from Taste.com)
ProPoints per serve: 15
1 chorizo sausage
1 tablespoon olive oil
1 small onion, finely diced
1 tablespoon minced garlic
1 kilogram reduced fat premium beef mince
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons tomato paste
2 x 400g cans diced tomatoes
400g can kidney beans, drained
8 Mission 96% fat free Tortillas
200 grams 50% reduced fat tasty cheese, grated
Place a large frying pan over high heat, add oil, when hot and chorizo, cook for 3 minutes or until chorizo is caramelized then turn the heat down to medium and add onion and garlic, cook for 3 minutes.
Add mince, paprika, cumin, oregano and salt to the pan, break up the mince and cook for 5 minutes, or until mince is coloured.
Add half the amount of tomato paste and one can of tomatoes, and simmer on a low heat for 10 minutes. Finally add red kidney beans and stir to combine. Allow to cool.
When you are about to start making up the Enchiladas preheat the oven to 180 degrees Celsius
Fill the end of a tortilla with beef mixture, roll to form a log shape, then place in a baking tray, seam side down. Repeat with remaining tortillas and beef mixture.
Mix the remaining tomato paste and can of tomatoes together in a bowl, spread over the top of the tortillas and sprinkle over grated cheese. Bake in middle level of the oven for 30 minutes or until heated through and cheese is golden.
(Click here for a printable version of this recipe)