Aztec Beef Tortilla Bowl
- Gluten
- May contain traces of allergens
The Aztecs came up with some great concepts: the calendar, soccer, herbalism and corn chips (date of the apocalypse? Less reliable, but we won’t hold that against them). Naturally we’ve re-engineered one of those historic ideas with our tortilla bowl. Dig in like those wise ancient inventors!
Ingredients
1
red onion
2 tsp
Mild Mexican Spice Blend
(Contains: Gluten;)
300 g
beef mince
1 tin
red kidney beans
1
tomato
1
carrot
4
corn tortillas
1
avocado
1
lime
1 tbs
coriander
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced.
To prepare the ingredients, finely chop the red onion and coriander, peel and grate the carrot, and dice the tomato. Cut the tortillas into triangular quarters, the avocado into cubes, and the lime into wedges. Drain and rise the red kidney beans.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 5 minutes, or until soft. Add the Mexican spice mix and cook, stirring, for 1 minute or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Stir through the red kidney beans, tomato and carrot, cook for a further 5 minutes and season with salt.
Meanwhile brush or spray the tortillas with oil and lay out flat on a baking tray. Cook in the oven for 5-6 minutes or until golden and crisp.
To serve, divide the tortilla triangles, mince mixture, avocado, lime and coriander between bowls.
