OLD PASO RECIPES

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix. Reduce heat; simmer uncovered 5 minutes.
• Stir beans and olives into beef mixture. Cook until thoroughly heated and bubbly. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Unroll dough over filling; sprinkle crushed corn chips over top.
• Bake 13 to 17 minutes until light golden brown. Sprinkle cheese evenly over chips; let stand 5 minutes to melt cheese. Serve with lettuce, tomato and sour cream.

Steps:

• Preheat oven to 180◦C conventional (160◦C fan forced). Heat a little oil in a large frying pan over medium heat, add onion and cook until soft. Add chicken mince, stirring with a wooden spoon to break up any lumps, cook for 5 minutes. Stir in zucchini and ¾ of the Enchilada Sauce, reserving remaining sauce for topping. Reduce heat and simmer for a further 2 minutes.
• For warm and soft Tortillas follow on pack instructions.
• Place 2 large spoons of mince mixture into centre of each Tortilla, top with a sprinkle of cheese and fold over to create a tube. Place folded side up in a lightly greased oven proof dish. Repeat with remaining filling, cheese and tortillas. Top with sour cream & drizzle reserved Enchilada Sauce over. Bake for 15-20 minutes until golden and bubbling. Enjoy with a fresh side salad.