Preparation
- Heat a non-stick frying pan over a high heat and once hot, add the oil. Add the beef, onion and garlic and cook out for 5 minutes, using a wooden spoon to break up the mince as it browns.
- Stir in the cumin and chilli powder and cook for two minutes more, stirring constantly. Add the tomato purée, sugar and beef stock and bring to a simmer. Cover the pan and leave to simmer gently over a low heat for 30 minutes, stirring occasionally.
- While the beef is cooking, prepare the tortilla bowls. Preheat the oven to 180C/350F/Gas 4. Loosely scrunch a long sheet of kitchen foil into a ball about 10cm/4in in diameter. Place it on a large baking sheet and repeat once more.
- Brush 2 tortilla wraps with a little oil, then d rape the tortillas over the balls of foil, pinching and loosely pleating it to create a bowl shape. Bake for five minutes until the bowl shape is set and the tortilla is lightly crisped.
- While still warm, carefully remove the crispy tortillas from the foil and place over an upside down glass to cool (this also gives the “bowls” a flat bottom that can sit properly on a plate when serving.
- Toss the lettuce with the tomatoes, spring onions and lime juice. Divide the salad between the tortilla bowls and season with black pepper, then top with the chilli mince. Top each one with cheese, soured cream, salsa, coriander leaves and lime wedges.