Bounce Magazine September 2018

FOOD & DRINK
SEPTEMBER SEPTEMBER 2018 | ISSUE 2018 | #71 ISSUE | FOOD #71 & DRINK
Method
• Preheat the oven to gas 6, 200°C, fan 180°C.
Halve the tortilla wraps and lay them on a
board.
Mix it up...
Swap ordinary taco shells for tortilla
wraps and bake in a muffin tin until crisp,
before filling with warmly spiced beef
and topping with a little crunchy lettuce,
apple, pepper and cool soured cream.
Why not double the beef mixture and
freeze for busy weeknight meals?
Ingredients
• 4 mini tortilla wraps
• 3 tsp vegetable oil
• 1 small onion, finely chopped
• 1 x 250g pack lean beef steak mince (5% fat)
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 x 210g tin kidney beans, drained and rinsed
• Use 2 tsp oil to brush both sides. Shape each
half into a cone shape and use to line 8 cups
in a muffin tin, folding the bottom over and
moulding them into the holes to make cup
shapes. Bake in the oven for 8–9 minutes, until
the edges are crisping up and lightly golden.
Remove from the oven and allow to cool.
• Meanwhile, heat the remaining oil in a frying
pan over a medium heat, then add the onion
and cook for 5 minutes. Turn up the heat and
add the mince, then cook for 5 minutes, or until
cooked through.
• Stir in the paprika, cumin and kidney beans
and cook to heat through.
Quarter and core the apple, then grate on
the coarse side of a grater. Put in a bowl and
squeeze over the lemon juice. Top with the
pepper and mix.
• To assemble, layer the lettuce and beef
mixture in the cups, then top with a spoonful of
the apple and pepper. Finish with a little soured
cream.
TO SERVE
• 1 Granny Smith apple
• 1 small lemon, juiced
• 1/2 red pepper, finely chopped
• 75g (2 1/2oz) Little Gem or iceberg lettuce,
finely shredded
ADDITIONAL INFORMATION:
Serves 4
10 mins to prepare and 15 mins to cook
257 calories / serving
Freezable
Healthy
• 4 tbsp half-fat soured cream
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