Beef & Bean En­chi­ladas

Recipes+ - - Contents -

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)

1

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.

2

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)..

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