Annabel's Tasty Beef Enchiladas

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely chop the brown onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and dice finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the beef mince with a pinch of salt and cook for 4 min until browned, breaking it up with a wooden spoon as you go 

Once browned, transfer the beef to kitchen paper and return the pan to a medium heat 

Add the chopped onion and pepper with a pinch of salt and cook for 5 min or until beginning to soften

Tip: add a little more oil if your pan is looking dry!

Meanwhile, chop the basil finely, including the stalks 

Peel and finely chop (or grate) the garlic  

Once the onion and pepper have softened, return the browned beef to the pan with the chopped garlic and cook for 1 min or until fragrant

Add the chopped basil, dried oregano, tomato paste and half of the chopped tomatoes (save the rest for later!) 

Add 200ml [350ml] water and a generous pinch of salt, sugar and pepper to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 10 min or until thickened to a chilli-like consistency 

Meanwhile, grate the cheddar cheese

Once done, divide the filling between the tortillas and top them with half of the cheese (save some for the topping!)

Roll each tortilla up and arrange them into an oven-proof dish 

Spoon over the remaining chopped tomatoes, season with a pinch of salt and top with the remaining cheese 

Put the dish in the oven for 15 min or until the cheese is golden and melted