Beef Enchiladas With Fresh Salsa - Rosella

Beef Enchiladas With Fresh Salsa

Makes: 4 | Prep: 15 minutes | Cook: 30 minutes | Difficulty: Easy

Rosella Organic Tomato Sauce Beef Enchiladas with fresh salsa

Ingredients

  • 1 tbsp olive oil
  • 1 large red onion, finely chopped
  • 500g beef mince
  • 1 garlic clove, crushed
  • 1 red capsicum, finely chopped
  • 30g pkt taco spice mix
  • 1 cup beef stock
  • 3/4 cup Rosella Organic Tomato Sauce
  • 250g pkt microwave rice
  • 400g can black beans, drained, rinsed
  • 400g can corn kernels
  • 1/2 cup chopped fresh coriander leaves
  • 1 cup chunky salsa
  • 8 flour tortillas
  • 1 cup grated tasty cheese
  • 1 avocado, diced
  • 2 tbsp lime juice
  • 1 long green chilli, thinly sliced

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METHOD:

Step 1

Heat oil in a large frying pan over high heat. Add the onion and cook until softened.

Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned.

Add garlic and capsicum. Cook, stirring, for 2 minutes.

Step 2

Add taco spice mix. Cook for 1 minute. Add the stock and bring to a simmer. Stir in the

rice, beans and corn. Simmer, stirring occasionally, for 5 minutes or until mixture

thickens. Stir in the Rosella Organic Tomato Sauce and half the coriander.

Step 3

Grease a 5cm-deep, 20cm x 30cm metal baking pan. Spoon half the tomato salsa over

base of prepared pan. Place 1 tortilla on a flat surface. Spoon ½ cup beef mixture down

tortilla centre. Roll tortilla to enclose filling. Place in pan, seam side down. Repeat with

remaining tortillas and mince mixture. Spoon remaining salsa over tortillas in pan.

Sprinkle with cheese.

Step 4

Preheat grill on medium-high heat. Grill enchiladas for 5 minutes or until golden.

Step 5

Meanwhile, combine avocado, lime juice, and chilli in a bowl. Season with salt and

pepper.

Step 6

Spoon avocado salsa over enchiladas. Serve sprinkled with remaining coriander.

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