Monday, March 18, 2019

Beef & Rice Enchiladas

Beef & Rice Enchiladas
Serves 6

  • 500g beef mince
  • 12 tortillas
  • 1 brown onion diced
  • 1 red capsicum diced
  • 1 tin black beans drained and rinsed
  • 1 tin corn kernels drained
  • 1 jar enchilada sauce or salsa
  • 1 tin crushed tomatoes
  • 1 1/2 cups grated cheese
  • 1 1/2 cups cooked white rice
  • 1 cup water
  • 1 cup sour cream
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons cumin
  • 2 tablespoons garlic powder
  • 1 tablespoon dried oregano
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon vegeta beef stock powder
  • Sliced spring onion for garnish (optional)
  • Salt and pepper for seasoning
  • Vegetable oil

1. Heat a small amount of oil in a large frying pan over medium high heat and fry onion five minutes. Add spices and herbs and fry until fragrant. Brown the mince and break up any lumps. Add tomato paste and cook for a further two minutes.
2. Stir in tomatoes, corn, beans, capsicum, water and beef stock powder. Season with salt and pepper. Reduce heat slightly and allow to simmer for 30 minutes, or until it has reduced.
3. Preheat oven to 200°c (180°c fanforced). Stir in cooked rice. Distribute mixture amongst the 12 tortillas, approx 1/2 cup of mixture per tortilla. Roll up tortillas and place in a large baking dish. Pour salsa on top and sprinkle with cheese. Bake for 20 minutes or until cheese is melted. Serve with dollops of sour cream and garnish with spring onion.

Xo Bec

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