| 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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