• For the Filling:
  • 2 tbsp olive oil
  • 1x onion, finely diced
  • 2x garlic cloves, crushed
  • ½ red chilli, finely diced
  • 1x red pepper, finely diced
  • 1x yellow pepper, finely diced
  • 600g beef mince
  • 25g taco spice seasoning
  • Salt and Pepper
  • For the salsa:
  • 3x large vine tomatoes, finely diced
  • 1x green chilli, finely diced
  • 3x spring onions, finely diced
  • 20g coriander, finely chopped
  • Salt and Pepper
  • To assemble:
  • 10x large tortilla wraps
  • 300g grated cheddar cheese (split into 150g and 150g)
  • Extra coriander leaves for garnish


  1. Preheat the oven to 180C. Grease a 23cm springform tin with olive oil and line the base with baking paper.
  2. In a large frying pan heat the olive oil and then add the diced onion. Fry on a medium-low heat gently until the onions are soft and translucent. Next add the crushed garlic and diced red chilli and fry for another minute. Next add the diced peppers and continue to fry until the peppers have softened. Finally add the beef mince and turn the heat up. Break the mince up with the back of your spoon and brown it evenly. Add the taco spice mix and some seasoning and continue to fry the mince until it is well caramelised and there is no liquid at the bottom of the pan. Set aside.
  3. Make the salsa. Dice the tomatoes, spring onions, green chilli and coriander and mix all together. Season well and set aside.
  4. Assemble. Take each tortilla and neatly trim the edges so they are square. Along one edge place a line of the beef mince, followed by some grated cheddar and a little salsa. Carefully roll the tortilla, making sure to keep it fairly tight. Repeat this with all 10 tortillas and until you have used up all the beef mince.
  5. Slice each tortilla roll into three equal pieces. Assemble them in the base of cake tin so the cross-section is facing upwards, and they are tightly packed. Once the base is filled, scatter the remaining salsa over them and 150g of grated cheddar.