Mince tortilla wedges
Prep time: 10 mins
Cooking time: 30 mins Ingredients 2 tbsp olive oil 2 tbsp butter 2 onions, sliced 2 tsp ground cumin 4 garlic cloves, finely chopped 1 tsp crushed dried chilli 500g beef mince 50g canned tomato paste 1 tsp brown sugar 1/2 cup tinned beef stock 400g tinned chopped tomato 400g tinned red kidney beans, rinsed 8 flour tortillas Method: 1. Heat half oil and butter in medium pan, add onion and sauté until golden brown. Add cumin, garlic and chilli. Sauté for a minute. Remove from pan. Heat remaining oil and butter and brown mince. Return onion mixture to pan with remaining ingredients, except kidney beans and tortilla. Simmer until beef is cooked. Add kidney beans and stir. Check seasoning. To assemble, place a tortilla on a frying pan over medium heat, spread a quarter of beef mixture over it, place another tortilla on top and press it slightly to make a sandwich. Once tortilla is slightly toasted on one side, flip the sandwich over to toast other side. Repeat with other tortillas and beef mixture. Cut into wedges and serve with salad.