Low carb dinner recipe for Beef Enchiladas
125g steak mince
1/4 red onion – peel and chop finely
1/2 clove garlic – crush, peel and chop finely
1/4 tsp smoked paprika
1/4 tsp ground cumin
2 tomatoes – dice (1 cm)
20g mature cheddar – grate coarsely
3g fresh coriander – chop
1/2 spring onion – cut off ends and slice
1/2 avocado – dice
olive oil (from your pantry)
salt & black pepper (from your pantry)
Preheat the oven to 200°C.
Prepare ingredients as indicated above. Set aside some of the chopped tomatoes for the garnish.
Cut the courgettes in half lengthways and – using a teaspoon – scrape out the seeds from the centre. Place in a large casserole dish and drizzle with a little olive oil. Season with salt and pepper. Bake in the oven for 10 minutes.
Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the onions and sauté for 3 minutes until softened. Add the steak mince and cook, stirring occasionally until meat is browned – about 3 or 4 minutes. Now add the garlic, tomatoes, smoked paprika, ground cumin, salt and pepper. Stir well.
Remove the courgettes from the oven. Spoon the mince mixture over the courgettes and scatter with cheddar cheese. Bake in the oven for 10 minutes.
To serve, place the enchiladas and top with fresh tomato, spring onions, avocado and coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.