200g Mince Beef
2 Beef Stock Cubes
1 Sachet Chilli Sauce Mix
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 Small Onion
1 Pack Tortillas (these usually come in 8's)
150g Grated Cheddar Cheese
A Dash of Olive Oil
Salad Leaves and Chips to serve
Equipment
A Wok or Large Frying Pan
A Large Oven Proof Dish
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)
The Good Bit
- Start by warming your dash of oil in the wok/frying pan and preheat your oven to 180C 350F or gas mark 4
- Whilst your oil is warming peel and cut your onion into small chunks. Open your cans and drain the kidney beans
- Now your oil is warm cook your onions in until they feel soft and look to have gone clearer, about 5 minutes
- Add your mince and keep stirring until all the pink has gone, you should now add the 2 stock cubes and stir in well.
- Add your chilli sauce mix and stir in well then add the tomatoes, kidney beans and leave to simmer.
- Cook your chips and lightly grease your oven proof dish, the next bit gets a bit messy!
- Fill each tortilla with a generous portion of the chilli mix and roll into a sausage shape, place in the greased oven proof dish, once they are all done (I only use 4 here as my dish isn't big enough for all 8, i use the other 4 tortillas in one of my other Mexican dishes)
- Sprinkle the cheese on top and place in your pre heated oven for 10 minutes until the cheese has melted and has begun to bubble, serve a burrito to each person with salad leaves and chips.
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