Ingredients
• 2 cups chicken stock
• 2 Tbsp vegetable oil
• 300g beef mince
• 4 cloves garlic, crushed
• 2 tsp sweet smoked paprika
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 cup long grain rice
• 1 red capsicum, cut into thin strips
• 1 green capsicum, cut into thin strips
• ½ red onion, sliced
• 1 cup corn kernels
• 1 cup coriander leaves, chopped
• Sea-salt flakes and freshly ground black pepper, to season
• 2 cups grated cheddar cheese
• 8 soft tortillas
• 3 cups passata
• 1 cup sour cream
• Extra coriander leaves, to garnish
• Micro herbs, to garnish
• Guacamole, to serve
• Green salad, to serve
Method
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Preheat oven to 180°C. Put stock in a large saucepan over a high heat and bring to the boil.
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Meanwhile, heat vegetable oil in a medium saucepan over a high heat and add beef. Cook, stirring occasionally, for 5 minutes or until browned. Add garlic, spices and oregano, then cook for a further 3 minutes. Stir in rice and hot stock, then bring to the boil. Reduce heat to low, then cover and cook for a further 10 minutes.
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Add capsicum, onion and corn, then cook for a further 5 minutes or until rice is plump and liquid has been absorbed. Stir in coriander and season. Remove from heat. Stir in 1 cup of the cheese.
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Arrange tortillas on a clean dry work surface. Divide beef mixture among tortillas (about ½ cup each) and roll up to enclose. Arrange in a 40 x 20cm baking dish. Top with passata and remaining cheese, then dollop over ½ of the sour cream. Bake for 20 minutes or until golden on top.
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Garnish with extra coriander leaves and micro herbs, then serve with remaining sour cream, guacamole and green salad on the side.