Ingredients
- 500 grams ground beef (mince)
- 1 can (410 grams) creamed corn
- 3/4 cup panko breadcrumbs (dried)
- 30 grams taco seasoning mix
- 1 cup grated cheddar cheese
- 1 cup roughly chopped coriander leaves (fresh)
- 1 tablespoon olive oil
- 1 can (425 grams) Mexe beans
- 8 flour (320 grams) tortillas (warmed)
- 1 avocado, whole (large avocado, sliced)
- 1/2 cup sour cream
- Lime wedges, to serve
How to Make
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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.
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Step 2: In damp hands, shape into 32 rissoles, each using 1 1/2 tablespoon of the mix.
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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.
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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.
We hope you enjoy this recipe!
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