Prep Time: 15mins
Cook Time: 40-50mins
1 x 500g Beef (minced or diced)
1 x Tin Red Kidney Beans
2 x Peppers, chopped
1 x Onion, chopped
1 x Tin (400g) Tomatoes
1 x 400ml Water
1 x Packet Soft Flour Tortillas
1 x Grated Cheese
1 x Tub of Salsa
Preheat the oven to 200℃/Gas Mark 6.
Heat a teaspoon of cooking oil in a pan, add the onions and beef and fry for 6 minutes until brown.
Add peppers, red kidney beans and tomatoes and cook for a further 5 minutes.
Mix the chilli sauce sachet with 400ml of water, add to the pan and bring to the boil
Reduce heat and simmer for 20 minutes, stirring occasionally.
Spoon the chilli onto soft flour tortillas, wrap and place in an oven proof dish.
Pour over Salsa and sprinkle with grated cheese.
Bake in the oven for 15 minutes.
Recipe courtesy of Gordon Rhodes