I don’t know what it is specifically about spaghetti bolognaise but for some reason kids love it. It seems to be on the favourites list of every child and is a “go to” meal for most parents. To be honest, I love it too but even with some modern day modifications (adding chorizo, serving with zoodles, washed down with red wine, etc) it can become a little repetitive. So, the solution? Make kid friendly beef enchiladas using the same ingredients. This recipe is kids friendly as it has flavour added but spice omitted… but can be added with a little red chilli as desired when served. This recipe also reheats brilliantly, so whether there are left over for the next day or if mum and dad are eating after the kid are in bed it is still a great option…. perhaps even better second time round.
There are lots of options and variations for this dish too. It can be as plain or as fancy as you like. It can be served on it’s own or with guacamole, sour cream, salsa, etc. It also goes great with rice which we often mix veg into or add half a can of mixed chilli beans too for some Mexican style rice. The mince can also be made in big batches to be frozen and constructed at a later date.
90% of the ingredients are the same as spag bol. Simply adjust the flavours and swap spaghetti for wraps. It is quick, it is simple, it tastes great, and kids like it.
• 500g Minced Beef
• 1 onion, diced
• 1 garlic clove, crushed
• 1 x 400g tin of chopped tomatoes
• ½ red pepper, diced
• 1 carrot, diced
• 2 tbsp tomato puree
• ½ tsp dried oregano
• ½ tsp ground cumin
• ½ tsp sweet paprika
• 8 tortillas or wraps
• 75g grated cheese
Optional additional extras:
• Red chilli, diced
• Sour cream / natural yogurt
• Squeeze of lime
1. Oven on at 180 C
2. Dry fry and brown approx half the beef, or as much as you can fit in the pan without too much moisture being released and the whole lot just boiling. Once you have some colour, add the rest of the beef, the onion, the garlic, red pepper and carrot and cook for around 5 minutes. (You can brown the beef in batches if you have time but by browning half you will help develop depth of flavour without spending too long juggling mince!)
3. Add the tomatoes, tomato puree, oregano, cumin and sweet paprika bring to the boil, cover and simmer for around 15 minutes. This mixture is going to go into the tortillas so if it needs a bit of thickening then uncover and allow it to reduce.
4. Spoon the beef mixture into each tortilla, roll up and place into a baking dish. Once the dish is full, top with cheese and sprinkle chilli at the “adult end” if desired.
5. Bake for around 15 minutes or until golden.
6. Serve with whatever extras you choose.
7. To reheat, cover with foil and bake again for about 20 mins.