frying pan beef enchiladas

  • 2 tablespoons extra virgin olive oil 
  • 1 red onion, finely chopped
  • 500g beef mince
  • 400g can chopped tomatoes
  • 1 teaspoon smoked paprika
  • sea salt and cracked black pepper
  • ¾ cup (180g) sour cream
  • 6 large flour tortillas
  • 1 cup (100g) grated mozzarella
  • watercress sprigs, to serve
  1. Heat the oil in a large ovenproof frying pan over high heat. Add the onion and cook, stirring, for 2 minutes. Add the mince and cook, breaking up any lumps with a wooden spoon, for 4 minutes. Add the tomato, paprika, salt and pepper. Cook for 6 minutes or until reduced and thickened. 
  2. Preheat grill (broiler) to high. Transfer the mince mixture to a large bowl and wipe out the pan with paper towel. Spread 1 tablespoon of the sour cream over each tortilla. Top 1 tortilla with ½ cup of the mince mixture, roll to enclose and place in the frying pan, seam-side down. Repeat with the remaining tortillas and mince mixture. Spoon the remaining sour cream over the tortillas. Top with mozzarella and place under the grill for 5 minutes or until golden and bubbling. Top with watercress and pepper to serve. Serves 4.
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