We've transformed spicy enchiladas into an easy midweek one-pot dinner. If you like things a little spicier, add some extra chipotle paste. Adjust the cayenne pepper to suit your heat tolerance.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
50 mins
Cal/Serv:
569
Ingredients
1 Tbsp. olive oil
1 onion, finely chopped
500 g pack 5% fat beef mince
1 red pepper, deseeded and chopped
1/4 - 1/2tsp cayenne pepper, to taste
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. chipotle paste
400 g tin chopped tomatoes
300 ml chicken or beef stock
125 g long grain white rice, washed
400 g tin black beans, drained and rinsed
100 g sweetcorn
Large handful coriander, chopped
125 g mature Cheddar, grated
Directions
Step 1Heat the oil in a large, deep, ovenproof frying pan and gently fry the onion until softened, about 10min. Turn up the heat and add the beef, breaking it up with a wooden spoon. Continue cooking until well browned.
Step 2Add pepper, spices and chipotle paste and fry for 1min. Stir in the tomatoes, stock, rice, beans and sweetcorn and bring to the boil. Turn down the heat to a simmer, cover and cook for 20-25min.
Step 3Preheat the grill to medium. When the rice is cooked and has absorbed the stock, stir in the coriander and check for seasoning. Sprinkle over the cheese and grill until bubbling and golden. Serve.
If you don't have an ovenproof pan, simply sprinkle over the cheese to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
