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Giant cheesy enchilada ring
Giant cheesy enchilada ring
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Shareable Enchilada Bundt: Rice, beef, cheese, all in one!
Ingredients:
  • 500g beef mince
  • 30g sachet taco spice mix
  • 250ml (1 cup) mild enchilada sauce
  • 82.50 ml chopped fresh coriander leaves, plus extra, to serve
  • 6 regular tortillas
  • 250g pkt long-grain microwave rice
  • 100g (1 cup) grated 3 cheese blend, plus extra, to serve
  • Store-bought guacamole, to serve
  • Sour cream, to serve
  • Hot chilli sauce, to serve
Instructions:
  • In a large non-stick frying pan over high heat, heat oil. Add the mince and cook for 5 minutes, breaking up lumps with a wooden spoon until browned. Stir in the spice mix, then add 180ml (2/3 cup) enchilada sauce and 250ml (1 cup) water. Simmer for 10 minutes until most of the liquid has evaporated. Finish by stirring in the coriander.
  • Preheat the oven to 200C/180C fan forced. Lightly grease a 22cm bundt pan. Arrange 5 tortillas in the pan, slightly overlapping, to form the base and sides.
  • Evenly layer rice on the tortilla-lined bundt pan, pressing firmly. Sprinkle cheese on top, then add beef mixture, pressing down. Fold any excess tortillas. Use a 8cm cutter or glass to cut a hole in another tortilla. Place cut tortilla over pan and press down. Bake for 25 minutes until crispy. Rest for 5 minutes before serving.
  • Using a butter knife, loosen the edges of the pan and transfer the enchilada onto a lined baking tray. Pour the remaining 80ml (1/3 cup) enchilada sauce over the top, add extra cheese, and bake until cheese melts, about 5 minutes. Garnish with coriander leaves. Serve with guacamole, sour cream, and chili sauce.

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