* 1 tablespoon olive oil * 1 onion, finely chopped * 1 red capsicum, chopped * 2 garlic cloves, crushed * 500g beef mince * 2 tablespoons tomato paste * 420g can red kidney beans * 4 large (approx 20cm) flour tortillas * 2/3 cup grated cheese
And Sour Cream and Avocado/Guacamole for serving
Method
1. Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 2 to 3 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring occasionally, for 5 minutes or until browned. 2. Add tomato paste, 1/4 cup cold water and beans. Stir to combine. Simmer for 3 to 4 minutes or until mixture has thickened slightly. 3. Preheat oven to 200°C. Lightly grease a 6cm-deep, 20cm (base) springform pan. Place pan on a baking tray. Place 1 tortilla in base of pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 to 25 minutes or until top is golden. Cut into wedges. Serve with sour cream and avocado/guacamole.
Approx $3 per serve.
Contributed by Helen, The Gap
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A great big thank you to the Ipswich City Council for having me out in April to speak with the community about money management. Your Mayor and council are to be congratulated for their wonderful intiatives in your community. I was delighted to be asked to present to you all, it was wonderful to meet so many of you!
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