8     1h   180°C      15-20 min  

1 kg minced beef

1-2 onion finely diced

4 cloves garlic pressed

2 red bell pepper chopped

6 tbsp tomato purée

to taste salt

2 tsp garlic powder

2 tsp smoked paprika

1 tsp chilli powder

2 tsp red pepper flakes

2 tsp ground black pepper

2 tsp ground cumin

2.5 dl water

2-4 tbsp rapeseed oil

8 large tortilla

6 tbsp Garlic Butter

300g red leicester

300ml crème fraîche

1 bag tortilla chips

Green salad

In a pan, heat oil on medium heat. Once the oil is hot, add onions and garlic. Sauté them for 1 to 2 minutes until the onions become translucent. Then, add the minced beef and cook it for 3 to 4 minutes until it changes color. Season the mixture with salt, pepper, paprika powder, garlic powder, red chili powder, cumin powder, and red chili flakes. Mix well to combine all the ingredients. Add tomato paste and sauté for 2-3 min. Finally, add water to the pan and cook on medium heat for 8 to 10 minutes, or until the beef is cooked through and the water is almost evaporated.

Add the bell peppers to the pan and sauté them for 2 to 3 minutes. Then, turn off the heat and set aside.
Preheat oven to 180°C.
Take the tortilla wraps and cut them in half. Place shredded mozzarella cheese in the center of each half, followed by 2–3 tablespoons of the cooked beef filling. Fold and seal the tortilla to form a triangle, then set it aside. Repeat with the remaining tortillas until all are filled with cheese and beef.

Grease a circular baking dish with garlic butter. Arrange the prepared wraps in the dish. Brush the tops with more butter, then sprinkle with cheese. Bake for 15–20 minutes, or until the cheese is fully melted and bubbly.

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