If you have a packet of tortillas in the pantry, you can whip up a quick and tasty meal whenever you want.
Serves 8
Preparation time 30 minutes
Cooking time 1 hour
You need
- 2 tablespoons olive oil
- 1 kg mince
- 1 red onion, chopped
- 1 clove of garlic, chopped
- 1 sachet (50 g) tomato paste
- 2 tins (410 g each) red kidney beans, drained
- 30 g Old El Paso spice mix (or your favourite Mexican spice mix)
- 8 medium-sized tortillas
- 1 cup grated mozzarella
For the sauce
- 3 tablespoons butter
- 3 tablespoon flour
- 1 cup hot milk
- 1 cup hot chicken stock
- 1 cup sour cream
Here's how
1 Heat the oil in a heavy-bottomed pan and fry the mince until brown. Use a spatula to break up any clumps. Add the onion and garlic and fry for a few minutes. Add the tomato paste, beans and spices and fry for about 10 minutes while you prepare the sauce.
2 Melt the butter in a pot and whisk in the flour. Cook the roux for a few minutes until foamy. Whisk in the milk and stock a little at a time - this prevents the sauce from forming lumps. Bring the mixture to a boil and simmer for a few minutes. Stir the sauce until it thickens. Remove it from the heat and whisk in the sour cream.
3 Preheat the grill element. Grease a big ovenproof dish with oil. Spoon a third of the sauce into the dish and spread it out evenly. Divide the mince filling between the tortillas. Roll up each tortilla and place it in the dish with the seam facing down - in a single layer.
4 Pour the rest of the sauce over the tortillas and scatter over the grated cheese. Bake the tortillas under the element until the cheese starts to bubble and it is cooked through. Serve with guacamole and a tomato salad.
