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Beef and Vegetable Enchiladas

by Quaddieprincess (follow)
Healthy (1888)      Vegetables (486)      Cheese (387)      Beef (175)      Mexican (79)      Baked (68)      Kid Friendly (48)     
This is a healthy, hearty dish that will keep everyone satisfied this winter. You can make your own sauce and tortillas, or simply buy some to save time. It's very easy to make and incredibly delicious. Even the kids will be happy.

Bake for 20 minutes.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Serves: 3 - 4

400 grams beef mince
1/2 can kidney beans
1 small zucchini diced
1/2 cup of corn kernels
1 small onion diced
1/2 capsicum diced
4 - 6 mushrooms sliced
1 - 3 large green chillies finely chopped to taste
1 teaspoon each cumin, onion powder and paprika
1 teaspoon crushed garlic
1 tablespoon plain flour
1 cup beef stock
6 tortillas, corn or flour
2 cups enchilada sauce
1 1/2 cups tasty cheese
salt to taste
1 tablespoon oil

Preheat oven to 180 degrees.
In a large pan heat oil to medium - high heat and brown the beef. Add the onion, zucchini, capsicum and mushrooms and saute for 5 minutes until soft.
Put in the garlic, chilli and spices and cook until fragrant. Sprinkle in the flour and cook for 3 minutes, stirring.
Turn the heat down to low. Pour in the stock, stir, then put in the kidney beans and corn. Simmer for 30 minutes until liquid has reduced and the mixture is thick. Remove from heat.

Simmer until thickened.

Spread 1/2 a cup of sauce onto the bottom of a large, greased, rectangular baking dish.
Place a large spoonful of the mixture onto a tortilla, then a tablespoon of sauce, followed by a small handful of cheese.

Put on enchilada sauce. and cheese.

Roll up and place them seam side down, into the baking dish. Repeat this process until the dish is full.
Top with remaining sauce and cheese.

Pour on remaining sauce and sprinkle on cheese.

Bake in the preheated oven for 20 minutes until cheese is golden and bubbling.

#Kid Friendly
I like this Recipe - 4
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