One Pan Chipotle Beef Enchiladas

Meet your new go-to for busy nights. This one pot chipotle ranch beef bake is quick, comforting and packed with flavour. Think deconstructed enchiladas made easy. Soft tortilla strips are stirred straight into a rich, smoky beef mince sauce, flavoured with Dr. Will’s Chipotle Ranch Dressing for a bold, creamy kick. This versatile dressing has the freshness of a ranch with a subtle smoky warmth, and we love to use it to jazz up everyday dinners. It’s cooked down with tomatoes, garlic, herbs and plenty of courgette for a fresh, fibre-packed boost. Finished with a layer of melted cheese and baked until golden and bubbling, then topped with fragrant parsley. Minimal prep, one pan, big flavour, and perfect for using up any leftover veg. We love how versatile this dish is too - you could also use chicken or turkey mince. For an easy vegetarian alternative, simply swap the beef mince for vegetarian mince.

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Ingredients

courgette 200 g (sliced)
garlic cloves 4 (chopped)
plain tortilla wraps 2
lean minced beef 500 g
tomato purée 2 tbsp
dried oregano ½ tbsp
smoked paprika 2 tsp
ground cumin 1 tsp
chopped tomatoes 800 g
beef stock cube 1
Dr. Will's chipotle ranch dressing 6 tbsp
grated mozzarella 100 g (grated)
flat leaf parsley 1 handful (chopped)

Method

Prep the ingredients

Thinly slice the courgettes and chop the garlic cloves.
With a scissors or knife cut the tortilla wraps into small squares.

Cook the base

Heat a dash of oil in a large ovenproof frying pan over a medium heat. Add the beef mince, season with salt and pepper and cook for 5 - 7 minutes.
Add the courgette with a pinch of salt, and cook for 3 minutes.
Stir in the garlic, tomato purée, dried oregano, smoked paprika, ground cumin and cook for 2 minutes.
Make up the beef stock cube with 200ml boiling water.
Add the chopped tomatoes, beef stock, Dr. Will’s Chipotle Ranch Dressing and simmer gently for 5 minutes.
Mix in the chopped tortilla wraps and scatter over the grated mozzarella on top.
Heat the grill to high.

Grill & Plate Up

Put the pan under the grill for 5 - 7 minutes until the cheese is golden and bubbling.
Meanwhile, chop the flat leaf parsley. Take the pan out of the oven and finish with the parsley, then plate up and tuck in!

One Pan Chipotle Beef Enchiladas

Start your shop...

Ingredients

Method

Prep the ingredients

Cook the base

Grill & Plate Up

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