Camp Cook­ing

DITCH THE AKUBRA FOR A SOMBRERO AND TUCK INTO MEX­I­CAN TOR­TILLAS. BUENO!

4 x 4 Australia - - Contents - VIV MOON

IN­GRE­DI­ENTS Serves 4-6

Olive oil 1 onion, peeled and chopped 2-3 gar­lic cloves, crushed (or use the tube or jar va­ri­ety) 500-750g minced beef 1 tbsp chili pow­der, more or less to taste (or use minced chili) 1-1½ tsp ground cumin (to taste) 1 med can (450g) baked beans 1 med can (410g) chopped or crushed to­ma­toes, undrained 1 med can (310g) whole ker­nel corn, drained 1 small can (110g) green chilies, drained and finely chopped ¼ cup bar­be­cue sauce 4 flour soft tor­tillas (25cm) 1 cup (about 150g) grated tasty or pizza cheese

DI­REC­TIONS Prepa­ra­tion time: 15 mins Cook­ing time: 30-40 mins (mince); 15 mins (stack)

• Heat a lit­tle oil in a large pan and add the onion and gar­lic. Sauté un­til the onion is ten­der. • Add the mince and a lit­tle more oil if needed. Stir over a high heat un­til the mince is browned, mak­ing sure you break it up so there are no lumps. • Add the chili pow­der (or minced chili) and cumin, then stir un­til they are com­bined well. • Cook for a few min­utes on med/high heat, while stir­ring to de­velop the mix­ture’s flavour. • Add the beans, to­ma­toes, corn, chilies and bar­be­cue sauce, then mix well in the pan. • Bring to a boil, give it a good stir and re­duce the heat to a sim­mer. • Cook un­cov­ered for 30-40 min­utes, or un­til the liq­uid is re­duced – this is so the tor­tilla stack will hold its shape when you cut it. • Coat a deep pan (one that will snugly fit the tor­tilla) with cook­ing spray. • Place one tor­tilla in the bot­tom of the pan and spread with ¼ of the mince mix­ture. Then sprin­kle the top of the mince with about cup of grated cheese. • Re­peat lay­ers three times, us­ing all of the tor­tillas, mince and cheese. • Cover and cook (on low heat) for around 15 min­utes, or un­til the cheese has melted and tor­tillas are heated through. • Cut into wedges and serve.

VIV’S HINTS

MAKE it as spicy as you want, or tone the spice down to make it more ap­peal­ing for the kids.

You can cook the mince mix­ture be­fore­hand and then quickly as­sem­ble the meal the next day if you want.

If you’ve cooked the mince the day be­fore then you’ll need to heat it up be­fore mak­ing the stack, or cook the assem­bled dish longer un­til the mince has heated through. If you have to cook it for a longer length of time, watch you don’t burn the bot­tom of the stack.

If you can’t be both­ered lay­er­ing the stack, then sim­ply turn the meal into wraps and serve the mince mix­ture with the top­pings all rolled up.

It can be served with shred­ded ice-burg let­tuce, sliced or chopped red onion, to­ma­toes, cu­cum­ber, av­o­cado, jalepenos, lime and sour cream.

WEB­SITE OF THE MONTH

IF YOU like Mex­i­can food, or just want to try out some Mex­i­can recipes, then check out: www.mex­i­can.food.com

For more great recipes: Check out Ron & Viv Moon’s web­site at www.guide­books.com.au Fol­low their Face­book page: www.face­book.com/moon­ad­vpub

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