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Receta Beef Enchiladas With Red Pepper Salsa
by Global Cookbook

Beef Enchiladas With Red Pepper Salsa
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Ingredientes

  • 2 tsp oil
  • 300 gm chopped beef
  • 1 x onion, minced
  • 1 x garlic clove, crushed
  • 1 tsp grnd cumin
  • 1 pkt MAGGI Spicy Italian Sauce Mix
  • 1 1/4 c. water
  • 1 x 300 gram can kidney beans, rinsed and liquid removed
  • 8 x flour tortillas
  • 1 1/2 c. grated tasty cheese

Direcciones

  1. Enchiladas:Heat the oil in a frying pan.
  2. Add in the beef and brown over a high heat.
  3. Add in the onion and garlic, and cook for 2-3 min.
  4. Combine the sauce mix, cumin and water.
  5. Add in to the pan. Bring to the boil, stirring, then simmer over a low heat for 15 min.
  6. Stir in the beans and simmer for a further 5 min.
  7. Place about one-eighth of the mix at one end of each tortilla, then roll up.
  8. Place, seam side down in a greased ovenproof dish and top with grated cheese.
  9. Cook in a preheated oven, 180 C, for 25-30 min or possibly till the tortillas are thoroughly heated and the cheese is golden.
  10. Serve with the Salsa.
  11. Red Pepper Salsa:Finely chop 2 roasted red peppers and 1 skinned and seeded tomato, then fold in 1 tsp. MAGGI Garlic Stock Pwdr, 1 Tbsp. lemon juice, 1/2 tsp. sugar and 1/4 c. minced fresh coriander or possibly parsley.