7 June 2011

Tortilla Wraps with Beef Mince

It seems a bit silly to be posting this as it seems pretty self explanatory BUT it is a really good recipe for this and it always goes down really well. You can prepare ahead, go to the pub and drink too much and then still have a yummy, fun supper when you get home. I like to do this on a Saturday night in the summer when I want to be outside drinking beer until the sun goes in. This is another of those hugely adaptable recipes but this is the way I do them.

Makes 8 so serves 4-6 depending on appetites

8 tortilla wraps
1/2 onion, finely chopped
2 cloves of garlic, crushed
olive oil
500g lean beef mince
1 jar Dolmio bolognaise sauce (I know shock horror I'm using something pre-prepared... deal with it)
Salt and Pepper

For the peppers and onions:
1 red pepper
1 1/2 yellow onion
1 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper

To serve:
Grated cheddar
Cucumber, cut into cubes
Sour Cream

Heat the oven to the temperature indicated on the tortilla wrap packet. I cook chop the onions and peppers first, cook the mince and then get on with the grating and chopping of everything else while it's cooking. I suppose I owe a bit of an explanation for using Dolmio - firstly it actually tastes good, and secondly it is part of what makes this recipe so easy - you can have Dolmio in the store cupboard and the mince and tortilla wraps in the freezer.

1. Chop an onion in half and dice one half of it and slice the remaining onion and a half into half moons. Cut the red pepper into strips, removing the stalk and seeds. Set the pepper and onion half-moons aside.

2. Heat some olive oil on a medium heat in a large frying pan and fry the diced half onion until soft. Add the finely chopped garlic and cook for another minute or so.

3. Add the mince to the frying pan and cook for 5-10 minutes until brown, stirring occasionally.

mince and onions

4. Add the Dolmio and simmer for 10 minutes stirring occasionally.

5. While the mince is cooking heat a couple of tablespoons of olive oil in a saucepan. Add the onion and peppers and herbs. Stir together and add salt and pepper.

Softening peppers and onions
6. Cook for five minutes or so until soft. Season to taste and set aside in a bowl keeping warm.

7. Dice the cucumber, grate the cheddar, decant the sour cream, guacamole and any other fillers you are using.

8. Heat the wraps as instructed (usually 200C for 8ish minutes wrapped in foil).

9. Add a dessertspoon of sugar to the mince and cook for a further five minutes. Put in a warm serving bowl.
Everything piled on

10. Pile it all on the table and let everyone help themselves!

Finished Wrap

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