Beef Enchiladas

Mince:

Sauce:

To assemble:

To serve:

Guacamole:

Tomato & onion salsa:

Mince:
Heat the oil and fry the onion and garlic until soft. Add the chilli flakes, cumin, paprika and origanum and fry for 1 minute. Add the mince and brown.

Stir in the tomato paste, beef stock, sugar and salt to taste. Simmer until most of the liquid has cooked away.

Add the kidney beans and coriander and mix in. Set aside and cool.

Once cooled, add the cheese and mix through.

Sauce:
Heat the oil and add the flour, garlic, chilli powder, cumin, paprika and origanum.

Add the tomato puree, stock, sugar and salt to taste.

Simmer for 3 – 5 minutes until thick.

To assemble:
Preheat the oven to 180°C. Divide mince mixture into 6 equal parts.

Spoon the mixture down the centre of each tortilla and roll up. Spoon half of the sauce into the bottom of an ovenproof dish and spread out evenly.

Place the rolled tortillas seam side down into the dish. Spoon the remaining sauce over and spread out.

Pour the white sauce over. Sprinkle the cheese on top and bake for 30 minutes until golden and bubbling.

Sprinkle with freshly chopped coriander.

To serve:
Serve with LANCEWOOD® Sour Cream, guacamole and tomato and onion salsa.

Guacamole:
Mash the avocado roughly with a fork and mix with the onion, garlic, lime juice, chilli and salt.

Tomato & onion salsa:
Mix the tomatoes, onion, coriander and chilli together.