Recipe - Beef Enchiladas With Red Pepper Salsa

2 teaspoon Oil
300 g Minced beef
1 Onion; chopped
1 Garlic clove; crushed
1 teaspoon Ground cumin
1 pack MAGGI Spicy Italian Sauce
Mix
1 One fourth cup Water
1 300 gram can kidney beans;
rinsed and drained
8 Flour tortillas
1 One half cup Grated tasty cheese

Enchiladas:

Heat the oil in a frying pan.

Add the beef and brown over a high heat.

Add the onion and garlic, and cook for 23 minutes.

Combine the sauce mix, cumin and water.

Add to the pan. Bring to the boil, stirring, then simmer over a low
heat for 15 minutes.

Stir in the beans and simmer for a further 5 minutes.

Place about oneeighth of the mixture at one end of each tortilla,
then roll up.

Place, seam side down in a greased ovenproof dish and top with grated
cheese.

Cook in a preheated oven, 180 C, for 2530 minutes or until the
tortillas are thoroughly heated and the cheese is golden brown.

Serve with the Salsa.

Red Pepper Salsa:

Finely chop 2 roasted red peppers and 1 skinned and seeded tomato,
then mix in 1 teaspoon MAGGI Garlic Stock Powder, 1 tablespoon lemon
juice, One half teaspoon sugar and One fourth cup chopped fresh coriander or
parsley.

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