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- 1 Tbsp.
olive oil
- 1
red onion, finely chopped
500g pack beef mince
- 1
red pepper, deseeded and finely chopped
1-2 red chillies, to taste, deseeded and finely chopped
- 1 tsp.
sweet smoked paprika
2 x 400g tins chopped tomatoes
300ml tub sour cream
- 100 g
(3 ½oz) Cheddar cheese, grated
400g tin black beans, drained and rinsed
large handful fresh coriander, chopped
6 soft flour tortillas
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Heat the oil in a large pan and gently fry the onion, beef and pepper for 10min, stirring frequently to help break up the beef. Add the chillies, paprika, tomatoes and some seasoning. Bring to the boil, and then simmer for 15min.
- Step 2
Meanwhile, in a medium bowl mix together the sour cream, Cheddar and some seasoning.
- Step 3
To the beef mixture, add the beans and coriander. Check the seasoning.
- Step 4
Spoon one third of the beef mixture into the base of a large ovenproof dish, and then lay on two tortillas, overlapping slightly. Repeat layering twice more, and then top with sour cream mixture.
- Step 5
Cook in the oven for 30-35min until golden and bubbling. Serve with a green salad, if you like.
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Freeze ahead
Make to end of step 4. Cool completely, and then cover and freeze for up to a month. To serve, defrost overnight in the fridge. Uncover and complete recipe, cooking until golden and piping hot.
Per Serving:
- Calories: 482
- Fibre: 6 g
- Total carbs: 32 g
- Sugars: 9 g
- Total fat: 26 g
- Saturated fat: 12 g
- Protein: 26 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
