Beef Enchiladas With Red Pepper Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Jude3 | 4 | Servings |
INGREDIENTS
| 2 | t | Oil |
| 300 | g | Minced beef |
| 1 | Onion, chopped | |
| 1 | Garlic clove, crushed | |
| 1 | t | Ground cumin |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 521
Calories From Fat: 206
Total Fat: 22.7g
Cholesterol: 67.6mg
Sodium: 825.2mg
Potassium: 645mg
Carbohydrates: 52.4g
Fiber: 7.8g
Sugar: 6.1g
Protein: 25.8g