Note: feel free to change any of the amounts used to your liking
as long as you check how it tastes regularly during cooking.
Ingredients
For the sauce:
a splash of chilli oil
chopped jalapeņos (e.g. two large ones, to taste)
1 tsp ground allspice
1 tsp ground coriander
1 tsp ground paprika
cheese sauce/chopped cheese (e.g. 50 gm of strong cheese,
to taste)
sour cream (to taste)
For the filling:
a splash of chilli oil
500g minced beef (12% fat)
a sachet of taco seasoning
1 tsp ground allspice
1 tsp ground coriander
1 tsp ground paprika
1 tsp ground cumin
1 clove garlic, crushed
salt and freshly ground black pepper
200 gm basmati rice
salted nachos (or a crunchy vegetable, e.g. pieces of
chopped carrot, if you prefer)
eight flour tortillas
Method
Put all of the sauce ingredients in a bowl and mix them
together.
Add enough cheese sauce and sour cream so that the sauce is
thick and orange in colour.
If using chopped cheese, melt the cheese once added to the
bowl in the microwave at 900 for a minute and then stir;
repeat until the cheese has fully melted into the sauce.
Put the splash of chilli oil in a saucepan and add the beef
once the oil is up to simmering heat.
Follow the instructions on the taco seasoning packet to
cook the beef, also adding the rest of the spices and the
garlic.
Pre-heat the oven to 180 C.
Weigh out the rice in a measuring jug so that you can note
the volume of the rice.
Pour the rice into the saucepan you will cook it in and
wash/rinse it three times in cold water.
Use the measuring jug you weighed the rice in to add twice
the volume of water as there is rice.
Bring the saucepan of rice and water to the boil, cover,
and continue boiling for 10 minutes then leave, still covered,
off the heat for a further 5 minutes.
Season the cooked beef.
Arrange the flour tortillas on a baking tray and warm them
for a few minutes in the oven.
Place the flour tortillas, rice, beef, nachos (or crunchy
veg if you prefer) and the sauce separately on the table for
self-assembly, in that order.