Beef Enchiladas With Red Pepper Salsa Recipe

• 2 tsp oil
• 300 gm chopped beef
• 1 x onion, minced
• 1 x garlic clove, crushed
• 1 tsp grnd cumin
• 1 pkt MAGGI Spicy Italian Sauce Mix
• 1 1/4 c. water
• 1 x 300 gram can kidney beans, rinsed and liquid removed
• 8 x flour tortillas
• 1 1/2 c. grated tasty cheese

1. Enchiladas:Heat the oil in a frying pan.
2. Add in the beef and brown over a high heat.
3. Add in the onion and garlic, and cook for 2-3 min.
4. Combine the sauce mix, cumin and water.
5. Add in to the pan.
6. Bring to the boil, stirring, then simmer over a low heat for 15 min.
7. Stir in the beans and simmer for a further 5 min.
8. Place about one-eighth of the mix at one end of each tortilla, then roll up.
9. Place, seam side down in a greased ovenproof dish and top with grated cheese.
10. Cook in a preheated oven, 180 C, for 25-30 min or possibly till the tortillas are thoroughly heated and the cheese is golden.
11. Serve with the Salsa.
12. Red Pepper Salsa:Finely chop 2 roasted red peppers and 1 skinned and seeded tomato, then fold in 1 tsp.
13. MAGGI Garlic Stock Pwdr, 1 Tbsp.
14. lemon juice, 1/2 tsp.
15. sugar and 1/4 c. minced fresh coriander or possibly parsley.

oil, beef, onion, garlic, cumin, italian sauce mix, water, kidney beans, flour tortillas, tasty cheese

Taken from cookeatshare.com/recipes/beef-enchiladas-with-red-pepper-salsa-81845 (may not work)