| 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.
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