Mexican Oven Wraps
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 small tortilla (s)
- 200 g sour cream
- 400 g minced beef
- 1 teaspoon vegetable oil
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon tomato paste
- 4 tomato (s)
- 1 can corn (340 ml)
- 1 can kidney beans (400 ml)
- 150 g tomato (s), passed
- Chilli powder
- Ground cumin
- salt and pepper
- 80 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Place the tortilla cakes next to each other and brush with a little sour cream. Briefly fry the minced meat in heated oil. Finely dice the onions, mash the garlic. Add both to the minced meat and fry with it. Then add the tomato paste and roast.
- Wash tomatoes, remove stalks and dice tomatoes. Drain the corn and kidney beans, then add to the minced meat together with the diced tomatoes and the strained tomatoes, bring to the boil and cook covered for about 5 minutes.
- Season the minced meat mix with chili powder, cumin, salt and pepper and spread on the tortilla cake. Roll these up tightly and place in a baking dish. Scatter cheese on top and bake in a preheated oven at 180 ° C (gas: level 3, fan: 160 ° C) for 20-25 minutes.
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