Beef Enchillada

• 500g (1lb) minced beef
• 1 onion, peeled and finely chopped
• 1 garlic clove, crushed
• 1 x 400g (13oz) tin chopped tomatoes
• 3tbsp tomato purée
• ½tsp dried oregano
• ½tsp ground cumin
• 1 red chilli
• 8 flour tortillas
• 50g (2oz) Cheddar, grated
• 1 jalapeño pepper in brine, sliced, plus extra to serve guacamole, to serve

Dry-fry the minced beef and onion in a medium pan for about 5 minutes until browned. Add the garlic and fry for 1 minute, then add the tomatoes, tomato purée, oregano, cumin, and season.

Slice and deseed the chilli. Reserve a few slices for garnish, then finely chop the remainder and add to the minced beef. Bring the pan to the boil, then cover and simmer for 15 minutes.

Spread a little mince in the centre of each tortilla, roll up and place in a baking dish. Top with the grated cheese, chilli and jalapeño peppers and bake for 10 minutes until golden. Serve with extra jalapeños and guacamole.