Cheesy American Beef Enchiladas
with Creamy Garlic Aioli Slaw
- Milk
- Wheat
- Gluten
- Eggs
- Soy
Saddle up for a fiesta on the ranch with this irresistible dish! Enchiladas are long bundles of joy, wrapped up tight with cheese melted over. Discover the saucy beef filling, spiced in our All-American fan-fav seasoning and the creamy slaw served on the side is just the thing to finish up this plate of happiness.
Ingredients
1 packet
Slaw Mix
1 packet
Leek
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
250 g
Beef Mince
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
All-American Spice Blend
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Utensils
Cooking Steps
• Preheat grill to medium-high heat. • Grate carrot. Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook beef mince, carrot and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend and tomato paste and cook, breaking up with a spoon, until warmed through, 1-2 minutes. • Remove from heat, then stir through the butter and water until combined.
• Drizzle a baking dish with olive oil. Lay a mini flour tortilla on a flat surface. Spoon beef mixture down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and beef mixture, ensuring they fit together snugly in the baking dish. Sprinkle over shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes. Little cooks: Take charge of assembling the enchiladas!
• Meanwhile, combine shredded cabbage mix, garlic aioli and a drizzle of white wine vinegar in a large bowl. Season to taste. • Divide beef enchiladas between plates. • Serve with creamy slaw. Enjoy!
