Beef & Corn Enchiladas

PREP TIME: 15min

COOK TIME: 1hr SERVES: 4-6


INGREDIENTS:

  • 1kg mince beef

  • 8 large Enchilada wraps

  • 1 large onion, diced

  • 2 garlic cloves, chopped

  • 1 tbsp cumin powder

  • 1 tbsp ground coriander

  • ½ tbsp paprika

  • 1 tsp salt

  • ½  tsp ground pepper

  • 440g tin corn kernels, drained

  • 800g tin diced tomatoes

  • 1 tbsp olive oil

  • 200g Tasty cheese, shredded

  • 1 bunch fresh coriander, chopped

  • 400g sour cream

  • 1 lime


METHOD:

  • Step 1: Preheat oven to 180°.

  • Step 2: Line a large baking tray with baking paper.

  • Step 3: Heat the tbsp of oil in a large non-stick frying pan, and brown mince with garlic and onion. 

  • Step 4: Lower heat and add the diced tomatoes, corn kernels, cumin, ground coriander, paprika, salt and pepper. Stir to combine and then simmer for 10 minutes. 

  • Step 5: On the baking tray lay out an Enchilada wrap. Fill the wrap with the mince mixture and roll to enclose. 

  • Step 6: Fill all remaining Enchilada wraps and align them neatly on the tray. 

  • Step 7: Sprinkle Tasty cheese over the top of the Enchiladas and bake for 40 minutes. 

  • Step 8: Garnish with chopped coriander and serve with dollops of sour cream and lime wedges.




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