Layered Beef Enchilada Bake

This one is from the Super Food Ideas March issue.  I can’t find the link to it online – will have to keep searching for it, however will type out the instructions below.

The flavour was outstanding! I found it better to reheat in the oven rather than the microwave, it really brought out the flavours and was even tastier 2nd time around!

Scrumptious!
Oh dear.. there’s that watermark again! Ugh!

I don’t personally like coriander so left that out, I’m sure it would add a bit more zest to the feed. For some reason it’s one of the 2 things I can’t stomach! The other being lambs brains – eww!

Served with Lime -  yum!
Served with Lime – yum!

Anyway here is the recipe – really worth the effort, 10/10!

How it’s done: 

Serves 6

Prep 15 mins (plus 10 minutes standing)

Cook 1 hour

Ingredients: 

  • 2 tb extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 1tsp mexican chili powder
  • 2tsp ground cumin
  • 2 x 400g cans chopped tomatoes
  • 2c grated tasty cheese
  • 420g can red kidney beans, drained, rinsed
  • 420g can corn kernels, drained, rinsed
  • 8 Old El Paso flour totrillas, halved (I quartered them – easier to fit into the corners)
  • Lime wedges, to serve

Salsa:

  • 1 avocado, diced
  • 1/2 cup fresh coriander leaves
  • 1/2 small red onion, finely chopped
  • 2 tomatoes, seeded, finely diced
  • 1tbsp lime juice

1. Preheat oven to 200C/180C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragarant. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned. Stir in chilli powder, cumin and tomatoes.  Season with salt & pepper. Bring to the boil. Reduce  heat to low. Simmer, uncovered, for 20 minutes.

2. Meanwhile, make salsa. Combine avocado, coriander, onion, tomato and lime juice in a glass or ceramic bowl. Season with salt and pepper. Cover. Refrigerate until required.

3. Reserve 1 cup cheese. Combine remaining cheese, kidney beans and corn in a bowl. Spoon 1 cup mince mixture over the base of a 4cm deep, 18cm x 21cm (base), 8 cup-capacity baking dish. Sprinkle with 3/4 cup bean mixture. Top with 4 pieces of tortilla to cover. Spoon 1 cup mince mixture over tortillas. Sprinkle with 3/4 cup bean mixture. Top with another 4 pieces of tortilla. Continue layering, finishing with a layer of bean mixture. Sprinkle with reserved cheese.

4. Bake for 2 minutes or until cheese is melted and golden. Stand for 10 minutes. Top with salsa. Serve with lime wedges.

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