Stuffed tortillas with minced meat and tomato sauce

Name: stuffed tortillas with minced meat and tomato sauce
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 toe garlic; 3 el traditional olive oil; 1 tl ground cumin; 3 lime; 400 g tomato cubes; 1 sweet pointed pepper; 300 g lean ground beef organic; 2 avocado eats; 50 g Pecorino Romano; 50 g Cheddar Tophat 48; 8 Tortilla wraps; 250 ml sour cream cup of 125 ml; 1 bunch onion

Tortillas with minced meat, tomato sauce, paprika, avocado and cheese.

Ingredients

Kitchen Stuff

1 baking dish (25 x 30 cm)

Directions

Preheat the oven to 200 ºC.
Cut the garlic into thin slices. Heat the oil in a saucepan and fry the garlic and cumin for 2 minutes on medium heat. Squeeze out the lime.
Pour the juice of the lime and the tomato into the pan. Bring to a boil and cook for 10 minutes on low heat. Season with salt and pepper.
Clean the peppers and cut into strips. Heat the oil in a frying pan and fry the minced meat in 8 minutes. Bake the peppers for the last 3 minutes.
Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel. Put the flesh in a bowl.
Squeeze the lime, add the juice to the avocado and finely chop with a fork. Season with salt and pepper. Set aside.
Grate the 2 types of cheese. Scoop ⅓ of the tomato sauce in the baking dish.
Divide the avocado, minced meat and ⅔ of the 2 cheeses over the tortillas. Roll them up and put them together in the baking dish.
Spoon the rest of the sauce over the tortillas, divide the sour cream over it and the rest of the cheese.
Bake in the oven for about 15 minutes until there is a golden brown and crispy crust.
Cut the lime into segments and the spring onion in rings. Serve the tortillas with the lime and the sour cream. Sprinkle with the spring onions.