Enchiladas
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 200 g cheese, rated
- 1 bottle sauce (salsa)
- 1 onion (s)
- 1 can kidney beans
- 1 small Can corn
- 1 packet tortilla (s)
- 1 small bell pepper (s)
- salt and pepper
- oil
- possibly chili powder or Tabasco
Print Recipe
Pin Recipe Instructions
- Cut the onion and bell pepper into small cubes and fry with the minced meat (season with salt and pepper). As soon as the minced meat is cooked through, add the corn and kidney beans! Sauté briefly and deglaze with half of the salsa (can also be more or less, depending on the taste and type of salsa)! Add half of the cheese and let it melt briefly while stirring! Possibly sharpen with chilli or Tabasco!
- Put one tortilla after the other in a wide baking dish, place the filling on top, close on both sides and fix with a toothpick (moisten a little beforehand, otherwise it may burn in the oven)! Pour some salsa over it and sprinkle with cheese (the cheese acts like a glue that holds the tortilla together so that the toothpick can be removed afterwards)! As soon as all the enchiladas are ready, put the baking dish in the preheated oven (200 degrees for about 5-10 minutes) and bake until the cheese has run!
- Green salad goes well with it.
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