Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

Method:

  • Oil 30 ml
  • Onion (finely chopped) 250 g
  • Beef mince 500 g
  • 3 g Red chilli (deseeded and finely chopped)
  • Red pepper (seeds removed and cut into small cubes) 160 g
  • Fresh garlic (finely chopped) 10 g
  • Cumin (ground) 10 g
  • Coriander (ground) 10 g
  • Robertsons Paprika
    Robertsons Paprika
    10 g
    Added to cart: Robertsons Paprika
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    800 g
    Added to cart: Knorr Tomato Pronto
  • Fine Foods Fruit Chutney
    Fine Foods Fruit Chutney
    15 ml
    Added to cart: Fine Foods Fruit Chutney
  • Knorr Aromat Original
    Knorr Aromat Original
    10 g
    Added to cart: Knorr Aromat Original
  • Coriander (chopped) 10 g
  • 3 Large tortilla wraps
  • Mozzarella cheese (grated) 150 g
  • 150 g Cheddar cheese (grated)
  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    200 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg

Preparation

  1. Method:

    • Pre-heat oven to 180 °C. In a frying pan heat oil and sauté the onions for 3 min. Increase the heat and add the mince – fry until brown.
    • Add the chilli, red pepper, garlic and spices and fry for 5 min. Stir in the Knorr Tomato Pronto, Fine Foods Fruit Chutney and Knorr Original Aromat. Cover and bring to boil then simmer for 20 – 25 min. Remove from heat and stir in half the coriander.
    • Place a layer of cooked mince on the bottom of an oven-proof dish and place one tortilla wrap on top. Spread a third of the Hellmann’s Tangy Mayonnaise on the wrap and sprinkle over a third of the cheeses. Repeat the process twice more to create three layers.
    • Bake in the oven for 15 min until golden brown.
    • Garnish with remaining coriander.
  2. Chef's Tip:

    • If you want to offer a vegetarian version of this dish, use lentils and chickpeas instead of mince and tofu instead of cheese!