Beef Enchiladas With Red Pepper Salsa Recipe
Servings: 4
Ingredients
- 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
Directions
- Enchiladas:Heat the oil in a frying pan.
- Add in the beef and brown over a high heat.
- Add in the onion and garlic, and cook for 2-3 min.
- Combine the sauce mix, cumin and water.
- Add in to the pan. Bring to the boil, stirring, then simmer over a low heat for 15 min.
- Stir in the beans and simmer for a further 5 min.
- Place about one-eighth of the mix 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 min or possibly till the tortillas are thoroughly heated and the cheese is golden.
- Serve with the Salsa.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 51 | 39% |
| Total Fat 5.71g | 7% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 35mg | 12% |
| Sodium 948mg | 40% |
| Potassium 331mg | 9% |
| Total Carbs 4.15g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.07g | 1% |
| Protein 15.55g | 25% |
