Ingredients

• 2 teaspoons olive oil
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 2 teaspoons Mexican chilli powder
• 500g beef mince
• 1 x 400g can diced tomatoes
• 1 x 400g can red kidney beans, rinsed, drained
• 125ml (1/2 cup) Massel beef stock
• 1 tablespoon tomato paste

Cheesy tortillas

• 8 mini flour tortillas
• 40g (1/2 cup) coarsely grated cheddar
• Olive oil spray

Method

• Step 1 Heat oil in a deep non-stick frying pan over medium heat. Add the onion. Cook, stirring occasionally, for 5 minutes or until soft. Stir in garlic and chilli powder and cook for 1 minute or until aromatic.
• Step 2 Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
• Step 3 Add the tomato, beans, stock and tomato paste. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes or until the mixture thickens. Season with salt and pepper.
• Step 4 Meanwhile, to make the cheesy tortillas, place half the tortillas on a clean work surface. Divide the cheddar among the tortillas. Top with remaining tortillas. Lightly spray the top of each tortilla stack with olive oil spray. Heat a non-stick frying pan over medium heat. Add 1 tortilla stack, oil-side down, to the pan. Lightly spray with olive oil spray. Cook for 2 minutes each side or until golden and the cheddar melts. Repeat, in 3 more batches, with remaining tortilla stacks, reheating the pan between batches.
• Step 5 Cut the tortilla stacks into wedges. Serve with the beef mixture.