10 MINUTES
40 MINUTES
Quick, easy, and yet oh so satisfying, this Mexi-agna, made with Pantry to Plate’s hugely popular Mexican Seasoning Blend, will hit the spot! Enjoy with friends straight from the dish (or eaten alone because its way too good to share!), this one goes great with a Beer!
Ingredients
1kg Beef Mince
1 Jar Enchilada sauce
6 tbs Mexican Seasoning
4 x 200g Packet of Corn Chips
3 Cups grated Tasty Cheese
250g Sour Cream
Method
- Preheat oven to 180°
- Grease an oven proof baking dish – not too deep, I used a 3lt round dish
- In a lightly oiled pan over high heat, brown the beef mince
- Add Mexican seasoning and cook for 3-5mins, add a little water if need to stop from burning
- Add ¾ of the enchilada sauce
- Cook for a further 3-5mins
- Remove from heat and allow to cool
- Stir through the sour cream and half of the cheese
- Assemble your mexi-agna as follows; Layer of meat and sauce, Layer of corn chips. Repeat until finished ensuring you end on corn chips
- Top with the remaining enchilada sauce and the grated cheese
- If desired, sprinkle with an additional tbs of Mexican seasoning
- Bake in the oven for 20-25mins
- Enjoy with friends straight from the dish – goes really well with a Beer!