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1 tablespoon olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
500g lean beef mince
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon chilli powder
400g can diced tomatoes
1 red capsicum, chopped
2 tablespoons tomato paste
1/3 cup Massel beef stock
300g can red kidney beans, drained, rinsed
1/2 cup coriander leaves, chopped
8 flour tortillas (see note)
3/4 cup grated cheddar cheese
Sour cream, to serve
Salad leaves, to serve
Step 1
Preheat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add mince. Cook, stirring, for 3 minutes or until browned.
Step 2
Add cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, capsicum, tomato paste and stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce is thickened. Stir in beans and coriander.
Step 3
Warm tortillas following directions on packet. Divide beef mixture between tortillas. Spread along centre of tortillas. Roll up to enclose filling. Place in a large, greased baking dish. Sprinkle with cheese.
Step 4
Bake for 10 minutes or until cheese melts and burritos start to brown. Serve with sour cream and salad leaves.

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M.alfinda risky
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