Mexican

Beef & Bean Enchilada Bake

Name: Beef & Bean Enchilada Bake
Prep time: PT10.00M
Cook time: PT35.00M
Total time: PT45.00M
Yield: 4.00
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 Medium (150g) Onion; Roughly Chopped; 500g Lean minced beef; 1 pkt MAGGI Chilli Con Carne Recipe Base; 1 can (400g) red kidney beans; rinsed and drained; 8 flour tortillas; 1 bunch; fresh coriander; chopped; 300g jar salsa; 1 1/3 cups(100g) tasty cheese; grated; 1 Avocado; mashed; 1/3 cup (90g) sour cream

45 Min

Easy

Mexican made easy, just 10 minutes prep time then into the oven!

Ingredients

4 portions

1 tbsp

Olive Oil

Med (240g) onion

500 g

Lean minced beef

1 pkt

MAGGI Chillii con Carne Recipe Base

1 Can

Red kidney beans, rinsed and drained

Flour tortillas

1 Bunch

Chopped Coriander

300 g

jar salsa

1.33 cups

Grated Tasty Cheese

Avocado, mashed

0.33 cup

Sour Cream

Copy

Nutrition Value

Sugars

12.65 g

Fats

38.43 g

Protein

53.81 g

Carbohydrates

78.71 g

Energy

894.33 kcal

Information per serving

Step1

2 Min

Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm x 30cm (base) ovenproof dish.

Step2

9 Min

Heat oil in a large frying pan over medium-high heat. Add onion and cook for 2-3 minutes. Add mince, cook, stirring for 3-4 minutes to break up any lumps. Add MAGGI Chiili Con Carne Recipe Base, beans and coriander; cook for 2 minutes or until heated through.

Step3

30 Min

Heat tortillas following packet directions. Place 1 tortilla on a board. Spoon 1/8 of the beef mixture along centre. Roll up to enclose filling. Place in prepared dish. Repeat with remaining tortillas and beef mixture. Spoon salsa around edge and over centre of enchiladas, sprinkle with cheese. Bake for 25 minutes until golden and heated through.