SPICY BUR­RITO SLICE

SERVES 6 PREP 15 MIN­UTES COOK 1 HOUR 10 MIN­UTES $3 A SERVE

Homes+ (Australia) - - EASY FOOD -

1 ta­ble­spoon olive or veg­etable oil 1 brown onion, halved, finely chopped 500g lean beef mince 40g packet bur­rito spice mix 800g can diced toma­toes 400g can red kid­ney beans, rinsed 600g kumera, peeled, cut into 3mm rounds 4 large flour tor­tillas 1 cup grated light tasty cheese ¼ cup chopped fresh co­rian­der

STEP 1 Heat 3 tea­spoons of the oil in a large saucepan over mod­er­ate heat. Add onion; cook and stir for 2 min­utes or un­til soft. Add mince; cook, stir­ring to break up lumps, for 4 min­utes or un­til browned. Add spice mix, toma­toes and beans. Bring to the boil. Re­duce heat to low; sim­mer, cov­ered, for 30 min­utes or un­til cooked and sauce thick­ens slightly.

STEP 2 Mean­while, place kumera in a large mi­crowave-safe bowl. Cover with plas­tic wrap; mi­crowave on high (100%) for 5 min­utes or un­til just ten­der. Stand for 2 min­utes; drain.

STEP 3 Pre­heat oven to 180ºC/160ºC fan forced. Brush re­main­ing oil over base and sides of a 26cm x 16cm (base mea­sure­ment) oven­proof dish. Spoon a third of the hot mince mix­ture over base of dish. Top with 2 tor­tillas, trim­ming to fit. Top with half the ku­mara slices, then half the re­main­ing mince mix­ture. Re­peat lay­ers. Sprin­kle top with cheese.

STEP 4 Bake for 30 min­utes or un­til bub­bling and golden. Stand for 10 min­utes. Serve bur­rito slice sprin­kled with co­rian­der.

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