Once a month or so I make up a big batch of mince which I then make into various meals quickly and conveniently. This one is a favourite of Ron's, the girls will eat it but prefer to make their own "wraps" and fillings.
Make your mince up in the way that you prefer. I like to use a kilo of premium mince which I brown, remove from the pan and fry onions, capsicum, garlic and celery until softened. Add back the mince and I add plain tomato passata and then gently simmer before adding tomato paste, worcestershire sauce and a couple of finely grated carrots. Season to taste. After the mince has cooked for a few hours I seperate it out into containers, removing some to use for spaghetti bolognaise at which point I then add mashed red kidney beans to the remaining mince along with some cumin, coriander and seasoning. After this has cooked down a little longer I put this into containers to be used for Baked enchiladas and mexican rice bake.
6 small tortilla wraps
500g mexican mince
Put a few spoonfuls of salsa in the bottom of an oven proof dish, rectangle shaped. Spread this around and then put some spoonfuls of mince into the centre of a wrap, fold it over itself and tuck in the edges, place the wrap into the dish, continue until all your wraps are lined up next to each other. Spoon over some more salsa, spread it around. Drizzle some sour cream over and then sprinkle with mozzarella. Bake in a preheated oven at 180 degrees for 20 minutes until the cheese is melted and golden. Serve with a green salad and some quacamole.