The_Australian_Women_Weekly_Food_Issue_24_2017

Entertaining Mexican

BEEF BURRITOS

PREP + COOK TIME 55 MINUTES SERVES 4

1 tablespoon olive oil

500g beef mince

1 medium brown onion (150g),

chopped finely

1 clove garlic, crushed

1 teaspoon ground cumin

¼ teaspoon chilli powder

400g can crushed tomatoes

½ cup (125ml) water

410g can kidney beans, drained,

rinsed

4 x 20cm flour tortillas

1 cup (120g) coarsely grated

cheddar cheese

1 teaspoon hot paprika

¾ cup (180g) sour cream

¼ cup coriander leaves

Guacamole, to serve (recipe, left)

1 Heat oil in medium frying pan

over medium heat; cook mince,

stirring, for 3 minutes or until

browned. Add onion, garlic, cumin

and chilli powder; cook, stirring,

for 2 minutes or until onion softens.

Stir in undrained tomatoes, the water

and beans; simmer, uncovered, for

15 minutes or until mixture thickens.

Remove from heat; season to taste.

2 Preheat oven to 200°C/180°C fan.

3 Divide warm beef filling between

tortillas, roll to enclose filling; secure

with toothpicks.

4 Placefilled tortillas on a lightly

greased oven tray; sprinkle with

cheese and paprika.

5 Bake burritos for 10 minutes or

until heated through. Remove

toothpicks; serve topped with sour

cream, coriander and guacamole.

126 AWW FOOD • ISSUE TWENTY FOUR

CHILE CON

QUESO

GUACAMOLE

PREP TIME 10 MINUTES MAKES 2½ CUPS

2 medium avocados (500g)

½ small red onion (50g),

chopped finely

1 medium egg tomato (75g),

seeded, chopped finely

1 tablespoon lime juice

¼ cup coarsely chopped coriander

Mash avocado flesh in a medium

bowl; stir in onion, tomato, juice and

coriander. Season to taste.

SERVING SUGGESTION

Serve as a dip with corn chips.

Guacamole also goes well with

nachos, burritos and fajitas.

CHILE CON QUESO

PREP + COOK TIME 20 MINUTES MAKES 2 CUPS

2 teaspoons olive oil
½ small green capsicum (75g),
chopped finely
½ small brown onion (40g),
chopped finely
1 tablespoon pickled sliced jalapeño
chillies, drained, chopped finely
1 clove garlic, crushed
½ x 400g can chopped tomatoes
250g cream cheese, softened
Corn chips, to serve

1 Heat oil in medium saucepan
over medium heat; cook capsicum,
onion, chilli and garlic, stirring, for
2 minutes or until onion softens. Add
undrained tomatoes; cook, stirring,
for 2 minutes or until heated.
2 Add cream cheese; whisk for
2 minutes or until cheese melts
and dip is smooth. Season to taste.
3 Serve hot dip with corn chips.