George Foreman

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Heat the Enchilada Sauce in a pan, dip each tortilla into the sauce and then spoon a portion of filling onto each onto, roll up and place seam side down in an ovenproof dish. Continue until tortillas and filling are used. Pour the remaining sauce over them, sprinkle on additional grated cheese an bake in a moderate oven until heated through and cheese has melted. Make the tortillas and set aside. Mix together diced onion, cooked minced steak, grated cheese, seasoning mix and coriander and stir well. 12 flour or corn tortillas 3 cups Hot Enchilida Sauce 2 medium sized onions, diced 1 1/2 cups cooked minced steak* 250gr grated cheddar cheese 1 packet Mexican Taco Seasoning Mix 2 tablespoons chopped coriander Additional grated cheese Shredded lettuce Diced tomatoes Sliced red onions Light sour cream You can take a shortcut with this dish by buying canned Mexican sauce or tomato puree and adding commercial Mexican spice mix. BEEF ENCHILADAS Serve with lettuce, tomatoes and onions and pass sour cream separately. * Cooked and diced chicken can be substituted for minced steak. BEEF ENCHILADAS Serves 4 QUESADILLA / TORTILLA
Spread a spoonful of the filling to one side of each tortilla, leaving a 1 cm margin around the rim. Fold over to cover the filling and pinch to seal. In a pan, heat a little extra light olive oil and cook 2 -3 minutes on each side. Serve at once with guacamole and Mexican Sauce. (See above recipe.) Steam potatoes and mash when cooked and tender. Heat a pan, add the diced sausage and stir over low heat for 8 - 10 minutes. Mix into the mashed potato and mix well. FILLING: �� These tasty little “pasties” are lightly fried before serving. Do not over crowd the pan. Although usually made from traditional “masa” (corn flour), they are still delicious served with flour tortillas. Make up tortillas according to basic recipe, but 10cm in size. RELLENO WITH POTATO AND SPICY SAUSAGE FILLING Makes about 2 1/2 cups Halve the avocados, remove pits and scoop out the flesh. Place into a bowl and mash with a fork. Add chillies, tomato, coriander,lime juice and salt. Serve at once. � �� Although Australians usually serve it as a dip, this popular recipe accompanies many dishes in Mexican and South American cuisine. This is a traditional version and is excellent served with tortillas which have been “crisped” in the tortilla pan or very lightly fried and then broken or cut into small pieces. The avocados should be very ripe and mashed with a fork, not in a food processor. GUACAMOLE Combine all ingredients. Use freshly cooked tortillas or reheat slightly to soften sufficiently to roll. Serve on mixed baby greens with a bowl of light sour cream on the side. �� TORTILLAS WITH TUNA & OLIVES Serves 4 QUESADILLA / TORTILLA
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Page 4 and 5: efore using for the first time 1 Wi
Page 6: cooking times & food safety Use the
Page 9 and 10: Savoury pancakes may be served with
Page 11 and 12: VEGETARIAN PIZZA DEEP PAN
Page 13: *Canned refried beans are readily a
Page 17 and 18: GRILLED VEGETABLE BRUSCHETTA GRILLI
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George Foreman

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