Beef & Bean Enchiladas
SERVES 4 PREP 15 minutes COOK 15 minutes NUTRITION 2325kJ; 28g fat (12g sat); 21g protein; 38g carbohydrate; 7g fibre a serve COST $3.40 a serve
400g beef mince
Cooking oil spray
400g can kidney beans, rinsed, drained 35g packet taco seasoning mix
1/2 cup thick and chunky tomato salsa,
plus 1/2 cup extra
4 large flour tortillas
1 cup reduced-fat grated tasty cheese Mixed green salad, to serve (optional)
Spray mince with oil. Heat a large frying pan over moderate heat. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add kidney beans, taco seasoning and tomato salsa; cook and stir for 2 minutes or until heated.
Preheat an oven-grill to high. Grease a 26cm x 16cm (base measurement)
ovenproof dish. For each enchilada, place a tortilla on a flat work surface. Top with a quarter of the mince mixture; roll up to enclose filling. Repeat to make 4 enchiladas in total. Place, seam-side down, side by side, in prepared dish. Top with extra salsa. Sprinkle with cheese. Place under grill; cook for 5 minutes or until golden brown. Serve with salad (if using)..