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How to make Layered beef enchilada bake

Yield = 6
Prep time: 0:25
Cook time: 1:00
Total time: 1:25

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 1 teaspoon Mexican chilli powder
  • 2 teaspoons ground cumin
  • 2 x 400g cans chopped tomatoes
  • 2 cups grated tasty cheese
  • 420g can red kidney beans, drained, rinsed
  • 420g can corn kernels, drained, rinsed
  • 8 Old El Paso flour tortillas, halved
  • 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
  • 1 tablespoon lime juice

Method

  • Step 1 Preheat oven to 200°C/180°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 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 cheese is melted and golden. Stand for 10 minutes. Top with salsa. Serve with lime wedges.