Wednesday, 28 September 2011

Beef and sweetcorn enchiladas

300g beef mince
1 onion,finely chopped
2 cloves garlic,crushed
35g sachet mexican style seasoning
515g jar tomato pasta sauce
410g can red kidney beans
150g sweetcorn
4 flour tortillas
80g grated cheddar cheese
2 tbsp fresh coriander
to serve
soured cream
guacamole

Heat frying pan and add the mince,onion and garlic.Fry over a high heat,stirring,until the mince browns,then add the mexican seasoning and half the jar of tomato sauce.Cover and simmer for 30 min then add the kidney beans and sweetcorn.preheat oven to 350f/180c/gas 4.Spoon equal amounts of filling down one side of each flour tortlla,roll up enclosing the filling,then lift into an ovenproof dish.Pour over the remaining tomato sauce.Sprinkle the cheese over and bake for 25 min until golden brown and piping hot.Serve with fresh coriander,guacamole and sour cream.

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