Easy beef enchiladas

A tasty meal to fill your family's tummies.
 
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Recipe from: 09 September 2011
Preparation time: 5 min
Cooking time: 15 min
 
 

Ingredients

 
  • 4
    wholewheat flour tortillas
  • 1
    tin chopped tomatoes - Mexican Flavor
  • 1
    big onion, chopped
  • 1
    tsp
    ground cumin
  • 1
    clove garlic
  • 1
    chopped chili or 1 dry chili
  • a little olive oil
  • salt and pepper
  • 2
    tsp
    sugar (optional)
  • 1
    tin red kidney beans, drained and rinsed
  • 500
    g
    beef strips or ground beef
  • 250
    ml
    sour cream
  • 1
    cup
    grated strong cheese
  • fresh coriander
Servings: Change Serving
 
 

Method

 
Heat the oil in a pan, add the cumin and garlic and stir-fry the strips of beef for a couple of minutes or until they are  brown and cooked.
Add the beans and stir through.
Season, remove from pan  and keep warm.
In the same pan, add a little more oil, sauté the onions until they have browned, add the tomatoes, salt, pepper, chili (the dry one you keep whole ) and sugar.
Cook for a couple of minutes to reduce the sauce somewhat.
Now spoon some of the beef en beans in each tortilla, roll it up and place in a casserole.
Cover with the tomato sauce and sprinkle the cheese over the top.
Bake in oven until hot and bubbly.
When it is ready to eat, spoon some sour cream on top and finish off with some fresh coriander.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.
 

 

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2016-09-26 00:00
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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