Slow Cooker Beef Enchiladas
Ingredients
Beef Mince Mix: (makes 6-7 cups)
1 packet vegetable soup mix
500g beef mince
2 cloves garlic, minced
1 large onion, diced
1 medium carrot, sliced
100g mushrooms, sliced
1 tin (400g) chopped tomatoes
2 Tbsp cooking oil
2 1/2 cups hot water
Salt
Black pepper
Enchiladas:
3 cups beef mince mix
5 Tbsp taco seasoning mix (shop bought)
1 cup tomato salsa dip (shop bought)
1/2 tin black beans, drained
6 tortillas
1 1/2 cup grated cheddar cheese
1 avocado, sliced
Coriander
Tatua Sour Cream
Method
Beef Mince Mix:
- Heat oil in a large fry pan.
- Brown beef mince, breaking up with a spatula.
- Add garlic and onion and continue to cook for 2 minutes then add carrot and mushroom and cook for 1 minute.
- Transfer the content of the frying pan to the slow-cooker bowl.
- Add the soup mix, chopped tomatoes and hot water. Stir well. Cook on high for 1 hour, then turn to low for 2-3 hours.
- Check a few times and add a little hot water if the mixture is too dry. Season to taste.
Enchiladas:
- Preheat the oven to 180°C. Mix the seasoning mix to the beef mince mix.
- Place 1/2 cup of the filling on a tortilla, sprinkle with cheese then roll up. Make 6 rolls.
- Spread 1/2 cup of the salsa dip on bottom of a baking dish.
- Arrange the enchiladas in the dish, seam side down.
- Scatter black beans, rest of the salsa dip and the remaining cheese on top.
- Bake in the oven for 20-30 minutes.
- Serve topped with avocado slices, Tatua Sour Cream and coriander.
