serves

4

people

Serves

prep-time

15

minutes

Preparation Time

recipe-type

50

min Stove Top

Cooking Time

Ingredients
  • 1 tbsp canola oil
  • 500g lean beef mince
  • 2 tbsp McCormick Mexican Seasoning
  • 1 tbsp flour
  • 1 can diced tomatoes
  • 2 tbsp tomato paste
  • 1 can red kidney beans, drained and rinsed
  • 8 corn or wheat tortillas
  • 1 jar Enchilada sauce (tomato and capsicum)
  • 2 cups tasty (cheddar) grated cheese
  • 1 cup readymade guacamole
Directions
  1. Heat oil in a large frypan over medium high heat and brown mince.
  2. Stir in the McCormick Mexican Seasoning and flour, add diced tomatoes, tomato paste, kidney beans and 200ml water and bring to the boil, stirring. Cover and simmer, stirring regularly for 20-25 minutes.
  3. Preheat oven 200ºC. In a large baking dish assemble Enchiladas; Spread 3 tablespoons of the Enchilada sauce into base of baking dish, place about ½ cup mince filling down centre of each tortilla and fold and roll up and arrange in baking dish. Pour remaining Enchilada sauce over the top of rolled tortillas and scatter with cheese. Bake for 20-30 minutes until cheese is bubbling and golden brown.
  4. Serve with guacamole and lime wedges (optional).
I'm cooking now!
#MyMcCormickCreation
Top