Updated: Apr 30, 2020
I have a very clever friend, Peta Couldrey, who made this recipe for me years ago. I loved it so much that I have been replicating her recipe ever since.
You can control the spice of this dish simply by modifying the amount of chilli and cayenne pepper that you add. 1 chilli + 1 tsp cayenne pepper is 7 year old Isabelle approved. 1 chilli + 2 tsp cayenne pepper and she is sweating and has more sour cream on her plate than sauce!
1 tbs olive oil
2 onions, sliced
500g beef or chicken, sliced
1 tbs ground cumin
2 tsp cayenne pepper
1 tsp paprika
Saute meat and onions for a few minutes, add spices to coat. Cook for a further 10 minutes or until meat is cooked through. Set aside.
1 tbs olive oil 1 onion, sliced 1 capsicum, sliced 1-3 green chillies 3 garlic cloves 1 tsp ground cumin 1 tsp ground coriander 1 tsp brown sugar 450g tin chopped tomatoes 1/2 lemon, juiced Salt & Pepper to taste
In the same frying pan that you used to cook the meat, saute olive oil, onion, garlic and capsicum for about 5 minutes.
Add all other ingredients and simmer for a further 10 minutes.
8 tortillas 225 grated cheese Sour cream for dolloping
Divide the meat mixture into 8 portions and spread onto the 8 tortilla wraps. Roll the tortillas and place in a baking dish.
Pour the sauce over the tortillas.
Top with cheese and bake at 160 degrees for 30 minutes. Serve topped with sour cream. Enjoy!
Notes from Gracious Goodness :
This is a delicious meal served with a side salad and will beat a mexican take out, hands down! It's also a great one to take to a shared dinner as it's easy to increase quantity for very little extra work.