Beef Enchilada Skillet

Ingredients

• 150g (5.5 oz) lean ground beef, 90%
• 1 (60g) flour tortilla, torn into pieces
• 35g (1/3 cup) cheddar, grated
• 100g (scant 1/2 cup) tomato passata
• 60g (1/3 cup) black beans, drained
• 40g (1/3) onion, diced
• 2 garlic cloves (6g), minced
• 60ml (1/4 cup) water
• 1 tsp ground cumin, 1 tsp chilli powder, 1/2 tsp fine salt
• 2 tbsp coriander, chopped

Method

1. Brown the beef hard in a dry skillet, undisturbed 3 min, then break it up and cook until dry.
2. Add the onion and garlic and cook 4 min until soft.
3. Stir in the cumin, chilli powder and salt and let them toast 30 seconds in the fat.
4. Add the passata, the 60ml water and the black beans and simmer 5 min until it thickens.
5. Fold the torn tortilla pieces through so they soften and soak up the sauce, about 2 min.
6. Scatter the cheddar over, cover the pan and leave on the lowest heat 3 min until melted.
7. Finish with the coriander.