Ingredients
- For the recipe for beef enchiladas:
- 750 g Ground beef
- 2 Lawyer
- 1 Tomato
- 1 Tbsp Chopped parsley
- 1 Lemon juice
- 2 Onion
- 60 cl Tomato sauce
- 6 Corncake
- 200 g Grated Emmental
- 5 Tbsp. Olive oil
- 3 pinches Cumin
- 3 pinches Paprika
- 2 pinches chili powder
- Salt and pepper
Preparation Method
1. Begin this beef enchiladas recipe by peeling and chopping the onions. Heat 3 tablespoons of olive oil in a frying pan and sauté 5 min, without coloring.
2. Add the meat and continue cooking for 5 min, mixing, season with salt and pepper, add the spices. Pour half the tomato sauce, simmer for 10 min on low heat.
3. Preheat the oven to 180 °C (th. 6). Pour a little tomato sauce into the bottom of a gratin dish. Place a patty on a plate, place 2 spoonfuls of meat in the center, and a little grated cheese. Roll the patty, place it in the dish. Do the same for the other parties. Place them side by side in the dish. Drizzle with the remaining sauce and sprinkle with cheese. Bake for 20 min.
4. Meanwhile, peel and pit the avocados, cut them into cubes, then put them in a salad bowl with the lemon juice. Wash, seed, and cut the tomato into small cubes. Add to the diced avocado, season, drizzle with the remaining olive oil, mix.
5. When the enchiladas are cooked, sprinkle the dish with the avocattomate mixture, and chopped parsley. Serve hot.