SPICY MINCETORTILLA WEDGES
1 Heat half the oil and butter in a pan. Add onions and sauté until golden brown. Add cumin, garlic and chilli and sauté for a minute. Remove. 2 In the same pan, heat the remaining oil and butter and brown mince in batches. Return onion mixture to Prep time 5 mins Cooking time 15-20 mins Serves 4 2 tbsp olive oil 2 tbsp butter 2 onions, sliced 2 tsp ground cumin 4 garlic cloves, finely chopped 1 tsp chilli flakes 500g beef mince 50g tomato purée 1 tsp brown sugar 1 cup beef stock 400g tinned chopped tomatoes 400g tinned red kidney beans, drained and rinsed 8 flour tortillas the pan along with tomato purée, sugar, beef stock and chopped tomatoes. 3 Simmer for 10 minutes. Add kidney beans and stir well to combine. Season well. 4 To assemble, place a tortilla on a flat surface, spoon over a quarter of the mince, top with a second tortilla and place in a frying pan. Cook for 2 minutes on each side or until golden brown. Repeat with remaining tortillas and mince filling. Cut into wedges and serve.