Name: Mexican beef and corn rissoles with tortillas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 500g beef mince; 410g can creamed corn; 187.50 ml dried panko breadcrumbs; 30g taco spice mix; 250.00 ml grated tasty cheese; 250.00 ml roughly chopped fresh coriander leaves; 18.20 gm olive oil; 425g can Mexe-beans; 8 flour tortillas, warmed; 1 large avocado, sliced; 117.50 gm sour cream; Lime wedges, to serve

Mexican beef and corn rissoles with tortillas

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Delicious rissole tortillas - perfect for any meal!

Ingredients:

500g beef mince
410g can creamed corn
187.50 ml dried panko breadcrumbs
30g taco spice mix
250.00 ml grated tasty cheese
250.00 ml roughly chopped fresh coriander leaves
425g can Mexe-beans
8 flour tortillas, warmed
1 large avocado, sliced
117.50 gm sour cream
Lime wedges, to serve

Instructions:

In a large bowl, mix together mince, corn, breadcrumbs, spice mix, 1/3 cup cheese, and 1/3 cup coriander. Season with pepper. Shape 1 1/2 tablespoons of mixture at a time into 32 rissoles using damp hands.
In a large non-stick frying pan over medium-high heat, sear rissoles in oil for 2 minutes on each side. Then, reduce heat to medium and continue cooking for an additional 4 minutes on each side until fully cooked.
Place the beans in a microwave-safe bowl and heat on MEDIUM (50%) for 3 to 4 minutes until they are warmed. Then, drain the beans.
Lay tortillas flat and layer with beans, rissoles, avocado, a dollop of sour cream, and sprinkle with remaining cheese and coriander. Fold tortillas over to create a filling and serve with lime wedges.

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