Ingredients

Here are the following ingredients:

• 1 lb (500 g) Lean Ground Beef Chuck
• 1 large onion, diced
• 1 large sweet pepper, diced
• 2 to 3 tbsp (30 to 45 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1 can (28 oz/796 mL) diced tomatoes
• 1 can (14 oz/398 mL) tomato sauce
• 1 can (19 oz/540 mL) black beans, drained and rinsed
• 1½ cups (375 mL) frozen corn kernels
• 8 small whole wheat tortillas
• 1 cup (250 mL) shredded Cheddar cheese

Shopping List

Here are the following shopping items to buy:

• 1 lb (500 g) Lean Ground Beef Chuck
• 1 large onion
• 1 large sweet pepper
• Chili powder
• Ground cumin
• 1 can (28 oz/796 mL) diced tomatoes
• 1 can (14 oz/398 mL) tomato sauce
• 1 can (19 oz/540 mL) black beans
• 1½ cups (375 mL) frozen corn kernels
• 8 small whole wheat tortillas
• 1 cup (250 mL) shredded Cheddar cheese

Method

Follow these cooking methods/directions:

1. Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan over medium heat or Dutch oven, breaking up beef with a spoon and stirring often, for 8 to 10 minutes or until meat is completely cooked and any liquid has evaporated or drain if necessary.

2. Stir in tomatoes with juice, tomato sauce, beans and corn. Bring to a boil over medium-high heat. Cover, reduce heat and simmer, stirring occasionally, for 20 minutes or until slightly thickened.

3. Spread 2 cups (500 mL) of the chili in 13 x 9-inch (3 L) glass baking dish; set aside. Spoon ½ cup (125 mL) chili onto centre of each of 8 tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with cheese.

4. Bake in 350°F oven for 30 minutes or until hot and bubbling.