Mexican Chilli Wraps

Mexican Chilli Wraps
Serves 4

500g minced beef
350g jar tomato and chilli sauce
8 large soft flour tortillas
1 red kidney bean
142ml carton sour cream
1 bag mixed leaves

1. Dry fry the beef in a non-stick pan until it has changed colour all over, spooning in a little of the sauce if the meat starts to stick to the pan. Pour in the rest of the sauce, then fill the jar about one-third full with water and rinse it out into the pan. Bring to the boil, then let it bubble away for 15 minutes, stirring occasionally.
2. Heat the tortillas in the microwave according to the packet instructions. At the same time, drain and rinse the beans and pour them into the meat. Stir well and heat through for about five minutes until the beans are hot and the meat sauce is thick (if it’s too runny, it will fall out of the wraps when you eat them).
3. Pile the tortillas on a plate and let everyone make their own wraps. The best way to do this is to spread the tortilla with some sour cream, then spoon the meat and some salad in the centre. Now fold up the side of the tortilla nearest to you, and fold in the sides to enclose the filling.

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