Free Recipe Beef Enchiladas with Red Pepper Salsa
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Beef Enchiladas with Red Pepper Salsa Recipe
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
Beef Enchiladas with Red Pepper Salsa Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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