Enchiladas with minced meat filling

Name: Enchiladas with minced meat filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Wheat flour; 150 g Cornmeal; 30 g Margarine; 7-10 Tbsp Salt; 1 can(s) (425 ml, separation weight 250 g) Kidney Beans; 1 can(s) (425 ml; 285 g) Vegetable corn; 1 Onion; 2 Garlic cloves; 1 green chili pepper; 2 TABLESPOONS Oil; 500 g mixed minced meat; 200 ml Salsa texicana (Tomaten-Chili-Sauce); 7-10 Tbsp Oil; 7-10 Tbsp Cling film; 7-10 Tbsp green chillies

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Wheat flour
150 g Cornmeal
30 g Margarine
7-10 Tbsp Salt
1 can(s) (425 ml, separation weight 250 g) Kidney Beans
1 can(s) (425 ml; 285 g) Vegetable corn
1 Onion
2 Garlic cloves
1 green chili pepper
2 TABLESPOONS Oil
500 g mixed minced meat
200 ml Salsa texicana (Tomaten-Chili-Sauce)
7-10 Tbsp Oil
7-10 Tbsp Cling film
7-10 Tbsp green chillies

Directions

1
Mix the flours. Add margarine in small flakes. Dissolve 1/2 teaspoon salt in 100 ml lukewarm water. Add to the flour and knead everything into a smooth dough. If necessary add some more water.
2
Wrap in foil and let it rest for about 30 minutes. In the meantime, drain beans and corn, rinse with cold water and drain. Peel onion and garlic and dice finely. Wash the chillies, dab dry and carve lengthwise.
3
Afterwards also chop. Sauté together in hot oil. Add the mince and fry until crumbly. Season with salt. Add the beans, corn and salsa and heat briefly. Form 10-12 balls from the cornflour dough and roll out into thin, round flat cakes (approx. 20 cm Ø).
4
Bake in a lightly oiled pan until golden brown on both sides. Flip over and fill with the mince mixture. Garnish with green chillies as desired.