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Mexican chilli beef with tortillas
Mexican chilli beef with tortillas
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Prep Time:
15 minutes
Cook Time:
19 minutes
Total Time:
34 minutes
"Maximize mince in this delicious Mexican tortilla recipe, perfect for a simple and flavorful meal any time of day."
Ingredients:
  • 18.40 gm vegetable oil
  • 1 medium brown onion, finely chopped
  • 1 1/4 tsp chilli powder
  • 600g lean beef mince
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 6 flour tortillas
  • 1 300g can red kidney beans, rinsed, drained
  • 1/2 large red capsicum, deseeded, diced
  • 1/2 large green capsicum, deseeded, diced
  • Salt & freshly ground black pepper
  • 8 iceberg lettuce leaves, washed, dried, shredded
Instructions:
  • Preheat your oven to 180°C.
  • In a large, deep frying pan over medium-high heat, heat oil. Add onion and chilli, cook for 2 minutes until onion softens. Increase heat to high, add mince and cook for 3 minutes until browned. Add tomatoes, bring to a boil. Reduce heat to medium-low, simmer for 12 minutes until liquid evaporates, stirring occasionally.
  • Wrap the stacked tortillas in foil and bake in a preheated oven for 10 minutes, or until heated through.
  • Combine the beans and capsicums with the beef and sauté for 2 minutes, stirring occasionally, until everything is heated through. Season with salt and pepper to taste.
  • Cut the warm tortillas into quarters and divide the chili beef among shallow serving bowls. Serve with shredded lettuce leaves.

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