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Chilli Beef Cannelloni

by Amy Sheppard from The Savvy Shopper’s Cookbook

Switch lasagne sheets for tortilla wraps in this easy take on a chilli beef cannelloni that'll remind you of your favourite enchiladas.

From the book


This recipe substitutes lasagne sheets with tortilla wraps. They are the same consistency as lasagne when baked, but are much less fiddly to cook with. This is a great dish for when you have friends over; it goes a long way, can be cooked ahead of time and only needs a salad to accompany it.

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5 tortilla wraps
Olive oil, for frying
200g/7oz tub of soft cheese
1 red chilli, deseeded and finely chopped
3 tsp chilli powder
2 tsp ground cumin
150g/5oz Cheddar cheese, grated
1 onion, finely sliced
500g/1lb 2oz beef mince
1 garlic clove, finely sliced
1 tsp sugar
400g/14oz tin of kidney beans, drained
500g / 1lb 2oz passata

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Preheat the oven to 200°C/400°F/Gas mark 6.

Gently fry the tortillas one at a time in a little olive oil for a minute on each side. Set aside.

Put the soft cheese in a mixing bowl with the chopped chilli, 1 teaspoon of the chilli powder, 1 teaspoon of the ground cumin and 50g/2oz of the cheese. Divide the mixture between the tortillas and spread it evenly over one side, making sure you go right to the edges. Fold each tortilla in half, then place them in a row, slightly overlapping, along the bottom of a baking dish.

Fry the onion in a little olive oil in a pan on a low heat for 5 minutes. Add the beef mince and garlic and fry for a further 5 minutes, stirring occasionally. Add the remaining chilli powder and ground cumin and the sugar and fry for a further 2 minutes. Finally, add the kidney beans and passata and simmer on a low heat for 10 minutes.

Pour the contents of the pan over the tortillas in the baking dish. Sprinkle the remaining cheese over the top and bake for 25 minutes, until the cheese is golden brown. Leave to cool a little before cutting into slices and serving.

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From the book: The Savvy Shopper’s Cookbook

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