The Nervous cook -layered beef enchilada bake
The Nervous Cook – Layered Beef Enchilada Bake
After a month long overseas holiday, I wasn’t looking forward to returning to the kitchen for the dreaded ‘ what’s for dinner’ routine. In fact the first night home, I was a bit taken back that no one came to take my order and place a glass of wine in front of me.
Layered Beef Enchilada Bake
INGREDIENTS
2 tablespoons olive oil
1 finely chopped brown onion
2 cloves of crushed garlic
500g beef mince
1 teaspoon Mexican chill powder
2 teaspoons ground cumin
2 x 400g canned chopped tomatoes
2 cups grated tasty cheese
420g can red kidney beans, drained and rinsed
420g can corn kernels, drained and rinsed
Packet of 8 flour tortillas. cut in half
Lime wedges to serve (optional)
Salsa
1 diced ripe avocado
1/2 cup fresh coriander leaves ( I’m in the half of the population that hates coriander, so I leave it out)
1/2 small red onion, finely chopped
2 tomatoes, seeded and finely chopped
1 tablespoon lime juice
Method
Step 1
Preheat oven to 200 degrees C or 180 degrees C 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 fragrant. 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 and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes.
Step 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.
Step 3
Reserve 1 cup of 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.
Step 4
Bake for 20 minutes or until the cheese has melted and golden. Let stand for 10 minutes.
Top with salsa and serve with lime wedges.
ENJOY!!
