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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the Australian Women's Weekly All Time Favourites cookbook - different from others on this site but I love it! Ingredients:
4 large round flour tortillas |
1 cup cheddar cheese, grated |
1 teaspoon hot paprika |
3/4 cup sour cream |
1 tablespoon cilantro, finely chopped |
1 tablespoon olive oil |
500 g minced beef (1lb) |
1 onion, finely chopped |
2 garlic cloves, crushed |
1 (14 ounce) can diced tomatoes (440gm) |
1 1/4 ounces taco seasoning mix (35gm) |
1/2 cup water |
1 (10 ounce) can kidney beans, drained (300gm) |
1 large avocado |
1 small onion, finely chopped |
2 teaspoons lemon juice or 2 teaspoons lime juice |
3 drops tabasco sauce |
1 small tomato, seeded and chopped |
Directions:
1. Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
2. Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
3. Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
4. Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
5. To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.
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