Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 1 pound (450g) lean beef mince (ground beef)
  • 1 packet (approx. 1 oz or 28g) taco seasoning mix (adjust to taste)
  • 1 can (14.5 oz or 411g) diced tomatoes, undrained
  • 1/2 cup (120ml) water
  • 1/2 cup (115g) canned corn, drained
  • 1/4 cup (1 bunch) chopped fresh coriander (cilantro) (optional)
  • 6 large flour tortillas (approx. 10-inch diameter)
  • 1 can (10 oz or 283g) red enchilada sauce
  • 2 cups (225g) shredded Cheddar cheese (or Monterey Jack, or a blend)

Instructions:

  1. Sauté onion in olive oil until softened. Add beef mince and cook, breaking it up with a spatula, until browned. Drain off any excess fat.
  2. Stir in taco seasoning, diced tomatoes, water, and corn. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Add coriander (cilantro) if using.
  3. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  4. Spread a thin layer of enchilada sauce in the bottom of the baking dish. Spoon a generous amount of beef filling down the centre of each tortilla. Roll up tightly and place seam-side down in the baking dish.
  5. Pour remaining enchilada sauce evenly over the roll-ups. Sprinkle generously with shredded cheese.
  6. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  7. Let cool for a few minutes before serving the beef mince enchilada roll-ups.