Meals and Courses

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 500 g (1 lb) lean minced beef
  • 700 g (1 lb 7 oz) jar passata
  • 400 g (13 oz) can red kidney beans, drained
  • 2–3 tablespoon hot chilli sauce
  • 8 soft corn tortillas
  • 125 g (4 oz) Cheddar cheese, grated
  • 125 g (4 oz) soured cream
  • handful fresh coriander sprigs
  • salt and black pepper

Heat the oil in a saucepan, add the onion and garlic and cook over a high heat for 5 minutes.

Add the minced beef and cook, breaking it up with a wooden spoon, for 5 minutes until browned. Stir in the passata, beans, chilli sauce and salt and pepper to taste and bring to the boil. Reduce the heat and simmer, uncovered, for 15 minutes until thickened.

Meanwhile, put the corn tortillas on a large baking sheet and heat in a preheated oven, 180°C (350°F), Gas Mark 4, for 5 minutes.

Serve the tortillas on a platter in the centre of the table. Take 2 tortillas per person and spoon some chilli into each one. Top with a quarter of the cheese and soured cream and a little coriander, roll up and serve.

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