Beef & Bean Enchilada Bake Recipe

Beef & Bean Enchilada Bake

Ingredients

  • 1 tbsp
    olive oil
  • 1 (150g)
    medium onion, roughly chopped
  • 500g
    premium beef mince
  • 1 pkt
  • 1 can (400g)
    kidney beans, rinsed, drained
  • 1/4 cup
    fresh coriander, chopped plus extra for serving
  • 8
    enchilada tortillas
  • 300g jar
    salsa
  • 1 1/3 cups
    tasty cheese, grated
  • 1
    avocado, mashed
  • 1/3 cup
    light sour cream

How to Cook

Prep Time: 10 minutes | Cooking Time: 35 minutes
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm x 30cm (base) ovenproof dish.

  2. 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 Mexican Nachos Recipe Base, beans and coriander; cook for 2 minutes or until heated through.

  3. 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.

  4. Top with mashed avocado and sour cream. Garnish with extra coriander.

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