1 tbsp oil
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
500 g beef mince
370 g jar fajita sauce
410 g can kidney beans, drained
20 g pack coriander, finely chopped
oil for frying
4 flour tortillas
142 ml pot sour cream
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
500 g beef mince
370 g jar fajita sauce
410 g can kidney beans, drained
20 g pack coriander, finely chopped
oil for frying
4 flour tortillas
142 ml pot sour cream
method
1. Heat the oil in a frying pan and saute the peppers for 2-3 minutes, then add the mince and cook until browned. Then add in the seasoning from the top jar and cook for a further minute.
2. Finally add the texan sauce and cook for a further 10 minutes, then add the beans and heat for a further 2-3 minutes.
3. Add the chopped coriander and put to one side and keep warm.
4. Preheat a deep fat fryer to 190°C, 375°F.
5. Individually fry the flour tortillas, pushing down with a ladle to form a bowl shape. Cook for 1-2 minutes or until golden, then drain on absorbent kitchen paper.
6. Fill the tortilla basket with the chilli and serve with a spoonful of sour cream if desired.
2. Finally add the texan sauce and cook for a further 10 minutes, then add the beans and heat for a further 2-3 minutes.
3. Add the chopped coriander and put to one side and keep warm.
4. Preheat a deep fat fryer to 190°C, 375°F.
5. Individually fry the flour tortillas, pushing down with a ladle to form a bowl shape. Cook for 1-2 minutes or until golden, then drain on absorbent kitchen paper.
6. Fill the tortilla basket with the chilli and serve with a spoonful of sour cream if desired.
serving amount
serves: 4
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