Ingredients:
4 large round flour tortillas
1 cup cheddar cheese, grated
1 teaspoon hot paprika
3/4 cup sour cream
1 tablespoon cilantro, finely chopped
1 tablespoon olive oil
500 g minced beef ( 1lb)
1 onions, finely chopped
2 garlic cloves, crushed
1 (14 ounce) cans diced tomatoes ( 440gm)
1 1/4 ounces taco seasoning mix ( 35gm)
1/2 cup water
1 (10 ounce) cans kidney beans, drained ( 300gm)
1 large avocados
1 small onions, finely chopped
2 teaspoons lemon juice or 2 teaspoons lime juice
3 drops Tabasco sauce
1 small tomatoes, seeded and chopped
Directions:
Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.