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.
Comments