Ingredients

Method

• 1 onion, chopped
• 2 T olive oil
• 2 cloves garlic, crushed
• 2-3 T Chilli con Carne Mexican spice mix
• 500 g beef mince
• 500 g Chilli con Carne sauce base
• 1 x 400 g can red beans, rinsed and drained
• 1 t dried oregano
• Sea salt and freshly ground black pepper
• ½ cup chopped coriander
• 8 soft flour tortilla wraps
• A few sprigs coriander, to garnish
• Crisp lettuce leaves, shredded, for serving
For the cheese topping, mix:
• 1 cup grated mozzarella
• ½ cup grated Cheddar
• ¼ cup crumbled feta
• ½ cup sour cream

Method

Ingredients

In a pan over a medium heat, soften the onion in the heated oil. Stir in the garlic and spice mix.
Add a little more oil, if necessary, then add the mince and keep stirring until it changes colour.
Pour in the sauce base and bring to a simmer. Add the beans and oregano and simmer gently for 30 minutes, stirring now and again, until the beef is very tender. Check seasoning and stir in the coriander.
Preheat the oven to 190°C. Line a 22 cm springform pan with baking paper, then fit a tortilla into the pan. Spoon over enough braised beef and beans to cover.
Repeat with the rest of the tortillas and beef mixture ending with a tortilla.
Cover with the cheese mixture and bake for 30 minutes, or until bubbling and golden. Allow to stand for 5 to 10 minutes before cutting into wedges.
Garnish with coriander and serve with shredded lettuce.

Cook’s note: Leave out the beans, if you prefer.