Easy Mexican. Serves Four.
- 1 onion, chopped
- 1 clove garlic, crushed and chopped
- 400g lean beef mince
Heat a dash of oil in a pad and fry onion and garlic gently for a few minutes. Add the beef and continue frying and stiffing until all the pink has gone.
- 1 tbs chipotle paste
- 1 can red kidney beans
- 1 can chopped tomatoes plus a teaspoon of minced chilli or 1 packet of Passata and minced chilli or 1 tub of bought tomato and chilli sauce
Add to the pan, bring to the boil, cover and simmer for 15-20 minutes. Heat the oven to 200C
- 4 tortilla wraps
- 100g cheddar cheese (or more if you like cheesy)
Spoon a quarter of the meat mix into the centre of each wrap. Top with cheese. Roll up into a neat parcel and place in an oven-proof dish (like a lasagne dish). Sprinkle with more cheese. Bake 10 minutes until golden.
Serve with tomato rice, shredded lettuce, avacado, diced tomato, jalapenos, sour cream – in fact all the Mexican add-ons you fancy! Like a Sol…