SPICY BURRITO SLICE
SERVES 6 PREP 15 MINUTES COOK 1 HOUR 10 MINUTES $3 A SERVE
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.