Beef and Root Vegetables Enchiladas

Fair warning people, this might be a cynical post. I guess I'm trying to get it out of my system, before all the happiness and merriment comes around the corner for christmas. You know people fighting in shops over the last hello kitty doll (or whatever is in fashion this year), cutting in front of you at the checkout counter of the supermarket, or drivers not stopping at the pedestrian crossing, when it's freezing out there and they are all comfy in their heated cars!

This might not reflect it, but I'm actually an optimistic person, but sometimes you just have to sit down, take a deep breath and complain! To yourself, to your cat or a really good friend, let it all out. Then maybe you'll realise it's not that bad after all, that things can turn around eventually. And in the meantime, you can turn to what makes you feel better, which in my case is cooking.

Last week on my day off, I was craving meat, which is very unusual for me. Normally, I tend to crave something sweet more than I should, or maybe some pasta every now and then. But meat sounds like a weird pregnancy craving... and for anyone who knows me for real, this is funny.
Then I realised it was full moon, so maybe I'm part warewolf and I don't know about it... it's just as plausible as me being pregnant after all ;)

Though my first impulse was making hamburger, I wanted to do something different for a change, and because of the outside temperature, I thought something with a little bit of heat would be nice. I love the tortillas I've done a while ago, but I didn't have the chance to do some since, so this was the perfect opportunity.

Beef and Root Vegetables Enchiladas

serves 2/3

6 Tortillas
400grs Ground Beef
2 Carrots
1 Turnip
1 Onion
1 Teaspoon of Ground Coriander
150ml Tomato Sauce
Tabasco
Salt, Pepper
Olive Oil
100gr of Cheese (I choose Comté)
Fresh Chives or Parsley to serve

Peel the onion and dice it. Clean the vegetables and peel them, dice them about the same size as the onion.

In a big pan, on a medium flame, heat up some olive oil and add the onion with a bit of salt. Stir for about 2-3 minutes until the onion is soft, but not too colored.
Add the diced carrot and turnip, stir for a minute or two, lower the heat a little and add a lid to your pan and let them cook for about 10 minutes, stir every now and then.

Now add the ground beef, and using a wooden spoon, break it into little pieces while it cooks, so it blends better with the vegetables. Then add the coriander and the tomato sauce. You don't want to add too much, just enough to coat all ingredients. Add Pepper and Tabasco to your taste (a few drops in my case). Let it cook slowly, lid off, for an other 20 minutes or so and stir every now and then.

Preheat the oven to 170°C.

To serve, you can whether place some of the ground beef sauce in the middle of the tortilla and roll it to make a wrap, place the wraps you've made in an oven dish, sprinkle some grated cheese on top and place it in the oven for about 5 minutes (until the cheese melts) and serve it which freshly chopped chives.
Or in a dish place a tortilla, cover it up completly with beef, place an other tortilla on top and make layers (like you would for a lasagna) than on the last layer tortilla you sprinkle cheese and place it in the oven for 5 minutes also, and sprinkle it with fresh herbs to serve with a green salad.