Name: Slow Cooked Beef Enchiladas
Ingredients: 500 g piece shin beef, boned; 2 Tbsp tomato paste; 1 tsp Gregg's Ground Cumin; ½ tsp Gregg's Ground Coriander; ¼ tsp Gregg's Chilli Flakes (optiol); 1 onion, chopped; 2 cloves garlic, chopped; 400 g can Wattie’s Pinto Beans in Springwater*; 400 g can Wattie’s Mexican Style Tomatoes; Handful coriander leaves, chopped (optiol); 6 medium flour tortillas; 1 cup grated cheese; Tomato and Avocado Salsa:; 1 medium avocado, peeled and finely chopped; 1 Tbsp red onion, finely chopped; 2 medium tomatoes, seeds removed and chopped; Juice of ½ lemon

5 Review(s)

8-9 hours 15 minutes

Prep : 15 minutes Cook: 8-9 hours

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These delicious enchiladas, with a fresh tomato and avocado salsa, are packed with flavour and are definitely worth the effort!

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

500 g piece shin beef, boned

2 Tbsp tomato paste

1 tsp Gregg's Ground Cumin

½ tsp Gregg's Ground Coriander

¼ tsp Gregg's Chilli Flakes (optiol)

1 onion, chopped

2 cloves garlic, chopped

400 g can Wattie’s Pinto Beans in Springwater*

400 g can Wattie’s Mexican Style Tomatoes

Handful coriander leaves, chopped (optiol)

6 medium flour tortillas

1 cup grated cheese

Tomato and Avocado Salsa:

1 medium avocado, peeled and finely chopped

1 Tbsp red onion, finely chopped

2 medium tomatoes, seeds removed and chopped

Juice of ½ lemon

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How do I make it ?

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Step 1

Preheat slow cooker on low.

Step 2

Cut the beef into 2-3 pieces. Mix together tomato paste, Gregg’s Ground Cumin, Gregg’s Ground Coriander and Gregg’s Chilli Flakes, if wished and spread over the surface of the meat.

Step 3

Place the meat into the slow cooker. Add onions, garlic and drained Wattie’s Pinto Beans. Pour over Wattie’s Mexican Style Tomatoes. Cover and cook on low for 7-8 hours, until the meat falls apart.

Step 4

Remove the meat from the cooker and shred using 2 forks. Drain the remaining sauce into a saucepan and add the beans and onions to the meat with the chopped coriander if wished. Mix together. Reduce the sauce over high heat on the stove top until you are left with approximately ½ - ¾ cup.

Step 5

Preheat oven to 200°C (fan assisted).

Step 6

Warm the tortillas according to packet directions. Spoon meat and bean mixture onto a tortilla and roll up. Place in a greased lasagne-style dish. Repeat with remaining tortillas. Pour over the reduced sauce and scatter over grated cheese. Bake for 25-30 minutes until cheese is melted and golden and filling hot. Serve with a tomato and avocado salsa and a fresh green salad on the side.

Step 7

Tomato and Avocado Salsa:

Step 8

Mix all the ingredients together.

Kraft Kitchen Tips!

* Product available in New World and Pak’n Save.

You can serve the slow cooked beef over rice instead, if wished.

The slow cooked beef can be made the day before. Fill tortillas and cook as per the recipe – cook time maybe longer to heat up the filling.

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