LOUDY WIGGINS: Slow cooked beef enchiladas
LOUDY WIGGINS: Slow cooked beef enchiladas
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These beef enchiladas are a fun way to pack loads of protein into your dinner! Beef provides a good source of protein A great source of iron! PREP TIME: 30 mins COOK TIME: 10 hours SERVES: 5 INGREDIENTS: 500g rump steak sliced 1 cup of grated cheese 1 tin of canned tomatoes 1 tin of salsa 8 corn tortillas 1 tablespoon corn flour Seasoning such as paprika, dried chillies, salt and pepper or use a Fajita spice mix sachet
Method: 1. Rub the rump steak with seasoning or packet mix to taste – for me the hotter the better and leave on slow for 8 hours. Turn the steak every so often in the juices at the bottom of the slow cooker to prevent from drying out. 2. With 1 hour to go add corn flour to the juices to thicken and start shredding rump steak with two forks. It should take minimum effort and fall apart… 3. Chop onion and capsicum and sauté in coconut oil until soft and tender 4. Add canned tomatoes to the bottom of a baking tray and spread evenly on base. 5. Place a tablespoon or two of meat in a corn tortilla and roll. 6. Place rolled tortillas on top of canned tomato layer. 7. Pour salsa over rolled corn tortilla layer 8. Top with grated cheese and bake for 20 min on a moderate oven (mine was @ 200 degrees) or until cheese is melted. 9. Slice avocado and use as an accompaniment to the dish along with the sautéed capsicum and onion mix.
© Australian Olympic Committee
Presented by
These beef enchiladas are a fun way to pack loads of protein into your dinner! Beef provides a good source of protein A great source of iron! PREP TIME: 30 mins COOK TIME: 10 hours SERVES: 5 INGREDIENTS: 500g rump steak sliced 1 cup of grated cheese 1 tin of canned tomatoes 1 tin of salsa 8 corn tortillas 1 tablespoon corn flour Seasoning such as paprika, dried chillies, salt and pepper or use a Fajita spice mix sachet
Method: 1. Rub the rump steak with seasoning or packet mix to taste – for me the hotter the better and leave on slow for 8 hours. Turn the steak every so often in the juices at the bottom of the slow cooker to prevent from drying out. 2. With 1 hour to go add corn flour to the juices to thicken and start shredding rump steak with two forks. It should take minimum effort and fall apart… 3. Chop onion and capsicum and sauté in coconut oil until soft and tender 4. Add canned tomatoes to the bottom of a baking tray and spread evenly on base. 5. Place a tablespoon or two of meat in a corn tortilla and roll. 6. Place rolled tortillas on top of canned tomato layer. 7. Pour salsa over rolled corn tortilla layer 8. Top with grated cheese and bake for 20 min on a moderate oven (mine was @ 200 degrees) or until cheese is melted. 9. Slice avocado and use as an accompaniment to the dish along with the sautéed capsicum and onion mix.
© Australian Olympic Committee
