MEXICAN BEEF ROLLS
COOKBOOK: Woman’s Day (June 5, 2005)
I thought maybe this was going to be too much bread for a meal and I didnt know whether it should be served as a side dish, entree or main. I choice to keep is as a part of a main meal and let me tell you it was everyone’s favourite! Delicious!
It took no time to make and can be served in minutes. I loved the crispy bread with the warm mixture, a great dish!
It can also be made on a lazy day when you just want to put together quick dinner or a bite to eat.
It can be served with a green salad or served on it’s own
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
400g minced beef
1 1/2 cup of tomato pasta sauce
2 shallots, sliced
A small handful of parsley, chopped
4 chives, chopped
3 teaspoons cumin
1 tablespoon of sweet chilli sauce
300g can red kidney beans, rinsed and drained
6 round rolls
Sour cream to serve
Heat olive oil in a pan, add garlic and onion. Fry until onion is golden. Add mince. Fry until mince is almost cooked (changed colour). Add sauce, parsley, shallots, chives, cumin, sweet chilli sauce. Add red kidney beans , salt and mix well. Allow to simmer for 3 mins. Remove from heat.
Pre-heat oven to 180C
Cut off the top of the buns. Remove the inside of the bun carefully, leaving a solid shell. Place buns on an oven tray and bake for approx 5mins or until just golden on the top. Remove from oven.
Fill each bun with mince mixture and top with a tablespoon of sour cream. Ready to serve.