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The Nervous Cook – Layered beef enchilada bake

by | Oct 17, 2018 | The Nervous Cook | 0 comments

The Nervous Cook – Layered beef enchilada bake

The Nervous cook -layered beef enchilada bake

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.

Anyway it’s been a week and apart for the lingering jet lag, life has returned to how it was before I left. So, what to cook, to ease me back into the nightly ritual……..Layered Beef Enchilada Bake. Quick, easy and tasty, perfect for The Nervous Cook.

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!!