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Chilli con carne enchiladas
Chilli con carne enchiladas
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Cheesy beef and bean tortillas baked to perfection for a delicious Mexican meal for all.
Ingredients:
  • 9.20 gm olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp Mexican chilli powder
  • 500g 4 Star Beef Mince
  • 375g jar Enchilada Sauce
  • 125ml beef stock
  • 400g can black beans, drained, rinsed
  • 250g pkt Mexican Style Rice
  • 8 tortillas
  • 200g grated mozzarella cheese
  • 1 avocado, stone removed, peeled, sliced
  • Sour cream, to serve
  • Rocket leaves, to serve
  • Lime wedges, to serve
Instructions:
  • 1. Preheat the oven to 180C. 2. Heat oil in a large frying pan over medium heat and sauté the onion for 5 minutes. 3. Stir in garlic and Mexican chili powder, cooking for 1 minute. 4. Add the beef mince and cook, breaking up lumps, until browned, about 5 minutes. 5. Mix in half of the enchilada sauce, beef stock, and beans, stirring well to combine. 6. Bring the mixture to a simmer and cook for 12-15 minutes until most of the liquid has evaporated.
  • Prepare the rice and tortillas according to package instructions. Divide the mince, rice, and half of the cheese evenly among the tortillas. Roll the tortillas tightly to seal the filling inside. Place the filled tortillas in a lightly greased 5cm deep, 20cm x 30cm baking dish with the seam side down. Pour the rest of the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake for 20 minutes or until the cheese is melted and golden brown.
  • Garnish the enchiladas with avocado slices, a dollop of sour cream, and fresh arugula. Serve with wedges of lime on the side.

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