BEEF BURGER ENCHILADAS

INGREDIENTS

• 120ml Cooking Oil
• 1 Onion, Finely Chopped
• 1 Garlic Clove, Minced
• 1/2 Red Pepper, Finely Chopped
• 1/2 Green Pepper, Finely Chopped
• 1 Tbsp Curry Powder
• 1 Tbsp Paprika
• 6 Thompsons Selection Beef Burgers
• 1 Can of Tinned tomatoes
• 10 – 12 Wraps
• 1 Cup Cheese

METHOD

1. Heat Oil and sauté Onions, Peppers and Garlic until translucent, add in Curry powder and Paprika, stir for a minute or two until all is well combined.
2. Add Thompsons Selection Beef Burgers in to the pot, shredding them with a fork to mimic Minced Meat, continuously stirring allowing the Burgers to cook through.
3. Pour in Tomatoes, stir & reduce heat allowing sauce to develop add Salt & Pepper for taste.
4. Once curry is cooked, set aside and prepare white sauce.

For the White Sauce:

Melt 1 tablespoon of Butter, add 1 Tablespoon of Flour, stir until flour is golden brown, gradually whisk in Milk to avoid lumps and for sauce to thicken up.

For the Enchiladas:

1. In a casserole dish, spread a spoon of the curry at the bottom.
2. Using the edge of the wraps spoon in the curry, sprinkle a bit of cheese and roll tightly and place in casserole dish, repeat process until dish is completely full.
3. Top wraps with White sauce, the remaining curry & cheese, bake at 180 for 10 – 15 minutes.