Beef & Bean Enchilada Bake Recipe

Beef & Bean Enchilada Bake


  • 1 tbsp
    olive oil
  • 1 medium (150g)
    onion, roughly chopped
  • 500g
    premium beef mince
  • 1 pkt
  • 1 can (400g)
    kidney beans, rinsed, drained
  • 1/4 cup
    fresh coriander, chopped plus extra for servingfresh coriander, chopped plus extra for serving
  • 8
    enchilada tortillas
  • 300g jar
  • 1 1/3 cups
    tasty cheese, grated
  • 1
    avocado, mashed
  • 1/3 cup
    light sour cream

How to Cook

Prep Time: 10 minutes | Cooking Time: 35 minutes
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm x 30cm (base) ovenproof dish.

  2. Heat oil in a large frying pan over medium-high heat. Add onion and cook for 2-3 minutes. Add mince, cook, stirring for 3-4 minutes to break up any lumps. Add MAGGI Chiili Con Carne Recipe Base, beans and coriander; cook for 2 minutes or until heated through.

  3. Heat tortillas following packet directions. Place 1 tortilla on a board. Spoon 1/8 of the beef mixture along centre. Roll up to enclose filling. Place in prepared dish. Repeat with remaining tortillas and beef mixture. Spoon salsa around edge and over centre of enchiladas, sprinkle with cheese. Bake for 25 minutes until golden and heated through.

  4. Serve with corn, top with mashed avocado and sour cream. Garnish with extra coriander.



Average Qty Per Serve Qty Per 100g
Energy 4504.4kj 731.8kj
Weight 615.4g 100g
Protein TOTAL 59.4g 9.6g
Fat TOTAL 54.8g 8.9g
- Saturated Fats 22.9g 3.7g
Carbohydrates TOTAL 76.9g 12.5g
- Sugars 13.1g 2.1g
Sodium 1908.6mg 310.1mg
Dietary Fibre 17.6g 2.8g
Calcium 503.6mg 81.8mg