Mexican Beef & Corn Rissoles With Tortillas

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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