Beef Enchiladas with Red Pepper Salsa

• 2 ts Oil
• 300 g Minced beef
• 1 Onion; chopped
• 1 Garlic clove; crushed
• 1 ts Ground cumin
• 1 pk MAGGI Spicy Italian Sauce Mix
• 1 1/4 c Water
• 1 300 gram can kidney beans; rinsed and drained
• 8 Flour tortillas
• 1 1/2 c Grated tasty cheese

Instructions

1. 1

   Enchiladas: Heat the oil in a frying pan.

2. 2

   Add the beef and brown over a high heat.

3. 3

   Add the onion and garlic, and cook for 2-3 minutes.

4. 4

   Combine the sauce mix, cumin and water.

5. 5

   Add to the pan.

6. 6

   Bring to the boil, stirring, then simmer over a low heat for 15 minutes.

7. 7

   Stir in the beans and simmer for a further 5 minutes.

8. 8

   Place about one-eighth of the mixture at one end of each tortilla, then roll up.

9. 9

   Place, seam side down in a greased ovenproof dish and top with grated cheese.

10. 10

    Cook in a preheated oven, 180 C, for 25-30 minutes or until the tortillas are thoroughly heated and the cheese is golden brown.

11. 11

    Serve with the Salsa.

12. 12

    Red Pepper Salsa: Finely chop 2 roasted red peppers and 1 skinned and seeded tomato, then mix in 1 teaspoon MAGGI Garlic Stock Powder, 1 tablespoon lemon juice, 1/2 teaspoon sugar and 1/4 cup chopped fresh coriander or parsley.