Mexican Beef & Corn Rissoles With Tortillas

20m
Prep Time
10m
Cook Time
30m
Ready In

Recipe: #28841

December 28, 2017

Categories: Sandwiches



"From our Sunday newspaper The Sunday Times."

Original is 4 servings

Nutritional

  • Serving Size: 1 (538.7 g)
  • Calories 913.4
  • Total Fat - 47 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 148.7 mg
  • Sodium - 585.7 mg
  • Total Carbohydrate - 74 g
  • Dietary Fiber - 13.3 g
  • Sugars - 8.1 g
  • Protein - 53.8 g
  • Calcium - 453.8 mg
  • Iron - 7.3 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Combine mince, corn, breadcrumbs, spice mix, 1/3 cup cheese and 1/3 cup coriander in a big bowl and then add pepper.

Step 2

In damp hands, shape into 32 rissoles, each using 1 1/2 tablespoon of the mix.

Step 3

Heat oil in a big non-stick frying pan over medium-high heat and cook rissoles for 2 minutes each side and then reduce heat to medium and cook for a further 4 minutes or until heated through and then drain.

Step 4

Place tortillas on a flat surface and top with beans, rissoles, avocado and a dollop of sour cream and then fold tortillas to enclose filling and serve with lime wedges.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a creamier texture, use full-fat creamed corn.
  • For a spicier flavor, add extra taco seasoning mix.

  • Substitute ground beef with ground turkey - This substitution is beneficial as it provides a leaner alternative to the recipe and is a healthier choice.
  • Substitute panko breadcrumbs with quinoa flakes - This substitution is beneficial as it provides a gluten-free alternative to the recipe and is a healthier choice.

Vegetarian Rissoles Replace the ground beef with 500 grams cooked chickpeas, mashed into a paste. Replace the taco seasoning mix with 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chili powder, and 1/4 teaspoon black pepper. Omit the Mexe beans.



Mexican Rice: Mexican Rice is the perfect accompaniment to these Mexican Beef & Corn Rissoles With Tortillas. The rice provides a great base to the meal and helps to soak up all the wonderful flavors of the rissoles. The rice can be cooked with a variety of spices to add an extra depth of flavor.


Mexican Street Corn: Mexican Street Corn is a delicious side dish that complements the Mexican Beef & Corn Rissoles With Tortillas. It is a tasty combination of grilled corn, mayonnaise, chili powder, and lime juice. The corn is slightly charred from the grill and the mayonnaise and chili powder add a creamy and spicy flavor. The lime juice adds a tartness that helps to balance the flavors of the rissoles.




FAQ

Q: How do I make Mexican Beef & Corn Rissoles?

A: Combine the mince, corn, breadcrumbs, spice mix, 1/3 cup cheese and 1/3 cup coriander in a big bowl and shape into 32 rissoles. Heat oil in a big non-stick frying pan over medium-high heat and cook rissoles for 2 minutes each side. Reduce heat to medium and cook for a further 4 minutes or until heated through. Place tortillas on a flat surface and top with beans, rissoles, avocado and a dollop of sour cream. Fold tortillas to enclose filling and serve with lime wedges.



Q: How do I make a Mexican Bean Salad?

A: Combine beans, tomatoes, onion, coriander, lime juice and olive oil in a bowl. Season with salt and pepper to taste. Serve with tortilla chips and extra lime wedges.

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Fun facts:

Mexican cuisine has been around since the Aztecs and Mayans were in power. The Aztecs were known to use corn, beans, chili peppers and tomatoes in their cooking.

Celebrity chef, Rick Bayless, is famous for his Mexican-style cuisine. He has written numerous books about Mexican food and has won several awards for his work.