- 175g chopped onion
- 450g beef mince
- 1 teaspoon minced garlic
- 900ml passata
- 2 teaspoons chilli powder
- 1 (300g) packet corn tortillas
- 125ml fresh salsa
- 100g chopped black olives
- 275g grated Cheddar cheese
- 125ml soured cream
- 5 tablespoons chopped spring onion
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Average budget
Preheat oven to 180 C / Gas 4. Lightly grease a large baking dish.
In a frying pan over medium heat, saute onions until almost translucent. Stir in beef and garlic and continue cooking until the meat is no longer pink. Pour in the passata and chilli powder. Mix thoroughly and heat through. Remove from heat.
Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared baking dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 50g of Cheddar cheese for topping.
Pour the other half of the passata and soured cream over all of the tortillas. Top with spring onions and reserved Cheddar cheese.
Bake 30 minutes in the preheated oven, or until hot and bubbly.