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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)
----------------------------------------------
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


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