Making a meal out of nothing seems to be a specialty in our house. Although Himself had cooked for the kids, there wasn't much left for our dinner. He'd cooked a huge batch of bolognese, ready to freeze in batches, so there was that, but it didn't appeal somehow, late on a Tuesday evening.
So I delved into the fridge to find what else was hanging around - some tortillas, cream (almost past its best), half a lime, bits of vegetables... so I thought I'd take some of his cooked mince meat and turn it Mexican. With spices from the store cupboard, and less than half an hour, here's how to make a delicious, quick, spicy, Mexican beef wrap:
Prep Time: 10 minutes
Cook Time: 15-20 minutes
300g mince meat
1 small onion, chopped
half a pepper, chopped
1 clove garlic, crushed
1 fresh green chilli, chopped
1 tsp dried oregano
1 tsp hot paprika
1 tsp ground cumin
1/2 tsp dried chilli flakes
1-2 tbsp tomato passata
1-2 dollops of soured cream (squeeze half a lime into 100ml cream)
Saute the mince beef until it is brown and cooked all over. Set aside.
In a clean pan, saute the onion and pepper for a few minutes until soft, then add in the garlic and chilli, and fry for one more minute. Then add back in the cooked meat.
Stir in the herbs and spices, and then add in the passata. Allow to cook down for up to 10 minutes, adding a little more passata if necessary, not letting it dry out.
Warm the tortillas, then spoon the mixture in the centre. Add a dollop of sour cream, then fold and wrap the tortilla. Serve with another dollop of soured cream and fresh coriander.