Tasty, versatile and easy to clean up afterwards, this meal with mince is perfect for the weeknights.
Ingredients (4 servings)
1 tablespoon olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
600g beef mince
1 teaspoon chilli powder
2 teaspoons ground coriander
1 tablespoon plain flour
2 tablespoons tomato paste
1 cup Beef stock
2 x 125g cans red kidney beans, drained, rinsed
¼ cup chopped fresh coriander leaves
8 Mission flour tortillas, warmed
Grated tasty cheese, shredded iceberg lettuce and chopped tomato, to serve
Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
Add chilli and ground coriander. Cook, stirring, for 1 minute or until fragrant. Add flour and tomato paste. Cook, stirring, for 1 minute. Stir in stock. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens.
Stir in beans. Cook, stirring, for 2 minutes or until heated through. Stir in coriander leaves. Serve mince mixture with tortillas, cheese, lettuce and tomato.