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Slow Cooked Beef Enchiladas
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Slow Cooked Beef Enchiladas

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

Makes 6
Prep Time 15 minutes
Cook Time 8-9 hours
Intermediate

Ingredients

500g 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 (optional)
1 onion, chopped
2 cloves garlic, chopped
400g can Wattie's Pinto Beans in Springwater*
400g can Wattie's Mexican Style Tomatoes
Handful coriander leaves, chopped (optional)
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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

madeWith Product
i

Mexican Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Mexican StyleTomatoes are diced and blended, then seasoned for an authentic Mexican flavour.

Method

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.
Tomato and Avocado Salsa:
Step 1
Mix all the ingredients together.

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.
What do I need?
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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 (optional)
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 (optional)
6 medium flour tortillas
1 cup grated cheese
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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