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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Italian Jude3 4 servings

INGREDIENTS

2 ts Oil
300 g Minced beef
1 Onion; chopped
1 Garlic clove; crushed
1 ts Ground cumin
1 pk MAGGI Spicy Italian Sauce Mix
1 1/4 c Water
1 300 gram can kidney beans; rinsed and drained
8 Flour tortillas
1 1/2 c Grated tasty cheese

INSTRUCTIONS

Enchiladas:
Heat the oil in a frying pan.
Add the beef and brown over a high heat.
Add the onion and garlic, and cook for 2-3 minutes.
Combine the sauce mix, cumin and water.
Add to the pan. Bring to the boil, stirring, then simmer over a low
heat for 15 minutes.
Stir in the beans and simmer for a further 5 minutes.
Place about one-eighth of the mixture at one end of each tortilla,
then roll up.
Place, seam side down in a greased ovenproof dish and top with grated
cheese.
Cook in a preheated oven, 180 C, for 25-30 minutes or until the
tortillas are thoroughly heated and the cheese is golden brown.
Serve with the Salsa.
Red Pepper Salsa:
Finely chop 2 roasted red peppers and 1 skinned and seeded tomato,
then mix in 1 teaspoon MAGGI Garlic Stock Powder, 1 tablespoon lemon
juice, 1/2 teaspoon sugar and 1/4 cup chopped fresh coriander or
parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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