Comfort food for the cold and wet winter evenings. This dish has now replaced pancakes in my home.
You will need:
500g beef mince
½ finely chopped onion
1 cup frozen mealies
½ teaspoon finely chopped red green-pepper
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon paprika
1 cup finely chopped spinach leaves
2 finely chopped carrots
8 tortilla wraps
1 tin whole tomatoes
100 ml sour cream
2 tablespoons brown onion soup
1 tablespoon finely chopped basil
Salt and pepper to taste
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
Preheat the oven to 180ºC.
Fry the chopped onion and mince in a pan until golden brown and done.
Add the mealies, green-pepper and spinach leaves. Stir well. Add the cumin, coriander, paprika and carrots.
Fry all the ingredients until done and golden brown.
Divide the mince mixture into eight portions. Place each portion inside a tortilla wrap.
Roll up the tortilla wrap and fold in the sides. Pack the tortilla wraps in an oven dish. Set aside.
Heat the tomatoes, sour cream, brown onion soup powder, basil, salt and pepper in a saucepan.
Leave to simmer for 10 minutes until the sauce starts to thicken.
Pour a generous layer of the tomato mixture over the tortilla wraps.
Sprinkle the cheddar cheese and mozzarella cheese on top.
Bake for 15 to 20 minutes or until the cheese has melted and turns golden brown.
Serve with an avocado pear salsa.