Home cooked never tasted SO good!
ENCHILADA BEEF’N’BEANS WITH CORN CHIP CRUST
SERVES 4-6
PREP AND COOK: 30 MINS
750g lean beef mince
375g jar enchilada cooking sauce
420g can Fiery Mexican style beans (see Tip)
175g packet original corn chips, coarsely crushed
1 cup grated Tasty cheese
Chopped avocado and fresh coriander leaves, to serve
1 Heat a large non-stick frying pan over a high heat. Add beef. Cook, stirring to break up mince, for 5 minutes, or until browned.
2 Stir in sauce, beans and ¾ cup water. Bring to a boil. Reduce heat. Gently boil, stirring occasionally, for about 5 minutes, or until thickened. Transfer to a round ovenproof dish (10 cup capacity, about 6cm deep). Sprinkle with combined corn chips and cheese.
Cook in very hot oven (220°C) for about 10 minutes, until
