November 08, 2017
Fresh Tomatoes, Dinner, Main Dish,
Beef, Ground Beef, Fruit, Avocado, Tomato, Pantry/Shelf, Quick Meals, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Kosher Meat more
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"From one of our national supermarkets and their monthly free magazine May 2017."
Preheat oven to 200C.
Heat a large non-stick frying pan over high heat and cook mince, stirring with a wooden spoon to break up lumps, for 5 minutes or until cooked. and then add the salsa and cook, stirring for 2 minutes or until heated through.
Spoon one quarter of the mince mixture over the base of a large baking pan.
Dip 1 tortilla in the remaining mince mixture to soften and place on a work surface and top with one eight of the remaining mince mixture and to enclose filling and place, seam side down, in prepared pan and then repeat with remaining tortillas and mince mixture.
Sprinkle with cheddar and bake for 15 minutes or until cheddar melts and enchiladas are heated through.
Combine the tomato and avocado in a small bowl and season and then spoon over the enchiladas to serve.
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