Take the Italian Classic and add Tex Mex Flavours for a Superb version
Serves 8 people, takes some time to prepare but well worth it
Ingredients
- 600g Ground Turkey or Beef (Can use Chicken or pork – choice is yours)
- Olive Oil
- 1 Tsp each of Chipotle, Ancho, Guajillo, Amarillo Powder or 1 each of the pods – see how to hydrate here
- 1 Tsp of Ground Cumin
- 1 Tsp Ground Coriander
- Salt to Taste
- 400g cooked pinto beans
- 2 Tsps of Bacon fat
- ½ Cup of Water
- 2 Medium Onions
- 1 Red bell pepper chopped
- 3 Garlic Cloves
- 400g Diced Toms
- ½ Tsp dried Oregano
- 12 Corn Tortillas
- 200g Cups of grated Monterey Jack Cheese
- 200g Grated Mild Chedder
- Extras
- Sour Cream
- Avocado
- Coriander
- Iceberg lettuce
Instructions
- Heat the olive oil in an iron frying pan on a medium heat, brown the meat and add some salt to taste, sprinkle in the chilli, cayenne, cumin and coriander, stir till the meat has browned, remove from heat but leave in the pan to cook the meat through – use a slotted spoon and place in a bowl
- Heat the bacon fat in another frying pan on a medium to high heat, add the pinto beans and while cooking mash through – carefully, if you need to add a little water during this process then do so, make sure the pinto beans do not burn, so keep stirring and mashing until they can be easily spread, remove from the heat and save
- Heat the meat pan with some oil on a high heat and add the onions, bell peppers and cook until they soften – do not burn
- Once cooked, add the garlic, diced tomatoes, and oregano, bring to a simmer and leave simmering for 15-20 mins occasional stirring through
- In a skillet, heat up ½ cup of olive oil – do not smoke but sizzling hot and cook the tortillas for approx. 5 secs per side – you want them to soften and not crisp – remove and place on paper towels
- Pre Heat the Oven to 350f 150c Gas 4 and lightly oil a ceramic baking dish
- Arrange 3-4 tortillas in a layer and a layer of
- Beans
- Meat
- Cheese
- Sauce
- New layer of Tortillas
- Sprinkle the remainder of the cheese over the tortillas
- Bake in the oven for 35 mins, remove and cool for 10 minutes and serve with sour cream, chopped Avocado, chopped coriander and thin strips of iceberg lettuce