Slow Cooker Beef Enchiladas

Ingredients

Beef Mince Mix: (makes 6-7 cups)

1 packet vegetable soup mix

500g beef mince

2 cloves garlic, minced

1 large onion, diced

1 medium carrot, sliced

100g mushrooms, sliced

1 tin (400g) chopped tomatoes

2 Tbsp cooking oil

2 1/2 cups hot water

Salt

Black pepper

Enchiladas:

3 cups beef mince mix

5 Tbsp taco seasoning mix (shop bought)

1 cup tomato salsa dip (shop bought)

1/2 tin black beans, drained

6 tortillas

1 1/2 cup grated cheddar cheese

1 avocado, sliced

Coriander

Tatua Sour Cream

Method

Beef Mince Mix:

1. Heat oil in a large fry pan.
2. Brown beef mince, breaking up with a spatula.
3. Add garlic and onion and continue to cook for 2 minutes then add carrot and mushroom and cook for 1 minute.
4. Transfer the content of the frying pan to the slow-cooker bowl.
5. Add the soup mix, chopped tomatoes and hot water. Stir well. Cook on high for 1 hour, then turn to low for 2-3 hours.
6. Check a few times and add a little hot water if the mixture is too dry. Season to taste.

 Enchiladas:

1. Preheat the oven to 180°C. Mix the seasoning mix to the beef mince mix.
2. Place 1/2 cup of the filling on a tortilla, sprinkle with cheese then roll up. Make 6 rolls.
3. Spread 1/2 cup of the salsa dip on bottom of a baking dish.
4. Arrange the enchiladas in the dish, seam side down.
5. Scatter black beans, rest of the salsa dip and the remaining cheese on top.
6. Bake in the oven for 20-30 minutes.
7. Serve topped with avocado slices, Tatua Sour Cream and coriander.