Baked corn tortillas filled with sauteed beef, onion and chillies, topped with tomato sauce, sour cream, spring onions and Cheddar cheese.
175g diced onion
450g sirloin steak, cut into bite size strips
1 teaspoon minced garlic
1 (200g) jar jalapeno chillies, drained and diced
900ml passata, divided
2 teaspoons chilli powder
1 (300g) packet corn tortillas
125ml fresh salsa
100g chopped black olives
275g grated Cheddar cheese
125ml sour cream
5 tablespoons diced spring onion
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Directions Preparation:15min › Cook:30min › Extra time:15min › Ready in:1hour
Preheat oven to 180 degrees C. Lightly grease a large baking dish.
In a frying pan over medium heat, saute onions until almost translucent. Stir in beef, garlic and chillies, then continue cooking until the meat is no longer pink. Pour in the passata and chilli powder. Mix thoroughly and heat through. Remove from heat.
Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared baking dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 50g of Cheddar cheese for topping.
Pour the other half of the passata and sour cream over all of the tortillas. Top with spring onions and reserved Cheddar cheese.
Bake 30 minutes in the preheated oven, or until hot and bubbly.