Beef & Rice Enchilada Bake (HC)
Ingredients
- 120g brown rice
- 1 tsp olive oil
- 1 onion, diced
- 200g minced beef (or pork, turkey, chicken) – or 150g Quorn mince
- Sprinkle of black pepper
- 2½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 handfuls of fresh spinach, chopped (or 3-4 blocks frozen, defrosted)
- 200g broccoli, cut into florets
- 150g full-fat Greek yoghurt
- 1 tbsp Worcestershire sauce
- 400g passata
- 2 tbsp tomato puree
- 1 tsp ground cumin
- ½ tsp chilli powder (adjust to taste)
- 60g cheese, grated
To serve (per portion):
- 1 tsp fresh coriander, chopped
- ½ small avocado (¼ large), sliced
Instructions
Preheat the oven to 180°C (fan 160°C, gas 4).
Cook the rice according to the packet instructions.
Heat the olive oil in a large pan over medium heat. Add the diced onion and cook until softened.
Add the minced beef (or alternative) and cook until browned.
Season with black pepper, ½ tsp of smoked paprika, ½ tsp of garlic powder and ½ tsp of oregano.
Stir in the chopped spinach. Cook for a few minutes or until the spinach is wilted.
Transfer the beef and spinach mixture into a casserole dish, mix in the broccoli and cooked rice.
In a bowl, mix the Greek yoghurt, Worcestershire sauce, passata, tomato purée, the remaining smoked paprika, garlic powder, oregano, ground cumin, and chilli powder to create the sauce.
Pour the sauce evenly over the beef and rice mixture. Stir gently to combine. Add a bit more passata or water if needed.
Sprinkle the grated cheese on top.
Bake in the preheated oven for 20–25 minutes, until the cheese is melted and golden.
Serve each portion with chopped coriander and sliced avocado.
Batch Cooking Tip: This recipe is ideal for batch cooking! To make multiple servings, increase the rice, mince and vegetables based on the number of portions you need.
For the spices and yoghurt mixture, add gradually and adjust to taste – it’s easier to add more than take away.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.