Cheesy Chilli Enchiladas

• 1 medium size onion (finely chopped)
• 1 clove garlic
• Crushed 15 ml oil
• 450g lean minced beef
• 1 beef stock cube
• 150 ml boiling water
• 440 g can chopped tomatoes
• 450 g can red kidney beans
• 15 ml (1 tbsp) tomato purée
• 15 ml (1 tbsp) mild chilli powder
• Pinch of ground cumin
• A few drops of Tabasco
• 8 ready made tortilla
• 300 ml cheese sauce
• Packet or homemade
• 25g grated Cheshire or Cheddar cheese
• A few black olives, to decorate.

In a Tefal non-stick saute pan heat the oil.

Cook the onion and garlic until soft.

Dissolve the beef stock cube in the boiling water.

Stir in the chopped tomatoes, red kidney beans, beef stock, tomato purée, chilli powder, cumin and Tabasco.

Simmer gently for about 1 hour until the meat is tender.

Spoon a generous quantity of chilli mix on each tortilla. Place the filled tortillas in an ovenproof dish and pour over the cheese sauce.

Sprinkle the grated cheese over the top.

Grill to melt the cheese and decorate with black olives.