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Enchiladas 1


Products Used: Kellogg's Corn Flakes* Cereal


  • 375 ml or 1 1/21 1/2 ml tomato paste
  • 1 L or 44 L water
  • 20 ml or 44 ml chili powder
  • 5 ml or 11 ml salt
  • 2 ml or 1/21/2 ml ground cumin
  • 2 or - cloves garlic finely chopped
  • 500 g or 11 g lean ground beef
  • 1 or - medium onion finely chopped
  • 500 ml or 22 ml shredded cheddar cheese (250 g/8 oz)
  • 250 ml or 11 ml Kellogg's Corn Flakes* cereal
  • 125 ml or 1/21/2 ml sliced ripe olives
  • 12 or - (15 cm/6") corn tortillas


1. In medium-size saucepan, stir together tomato paste, water, chili powder, salt, cumin and garlic. Bring to boil. Reduce heat and simmer, uncovered. 20 minutes. Remove from heat.

2. In large saucepan, brown ground beef with onion. Drain. Stir in 250 ml (1 cup) of the tomato mixture. 250 ml (1 cup) of the cheese, crushed cereal and olives. Pour remaining tomato mixture into 3.5 L (13 x 9") baking pan.

3. Spoon 30 ml (2 tbsp) of the beef mixture onto centre of each tortilla; roll up tortillas and place in pan, seam side down. top filled tortillas with remaining beef mixture.

4. Bake at 180°C (350°F) 15 minutes. Sprinkle with remaining cheese. Bake about 5 minutes longer or until cheese melts and enchiladas are thoroughly heated.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.