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1
In a fry pan fry the minced beef in the olive oil, util coloured.
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2
Add onion to the minced beef is fried all over, so there is no pink meat left, stir often.
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3
Make a well in the middle, add the crushed garlic fry for a minute then add the red wine and fry that for a minute, then mix all together and fry on low for 5 mins.
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4
Add the mushrooms cut in half to the pan and fry for 5 mins., then add the basil.
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5
Add salt and pepper and stir, add the can of tomatoes and mix well.
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6
Add the beef cubes mix well, then the boiled water.
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7
Transfer to a croc pot or heavy boiling pan and bring to the boil then turn to low and simmer stirring occasionally for an hour, then add the 2 tablespoons of tomatoe puree and mix in.
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8
To thicken, an extra tablespoon if needed.
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9
1 pic of what it looks like before adding tomatoe puree.
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10
Next pic what it should look like after adding tomatoe puree.
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11
lay out your tortill and with a straining spoon , put in the middle the tortillas the same amount of the minced beef enough to roll them up and lay them in a roasting dish big enough for 4.
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12
Pour over the remaining beef mixture and cover them then add your grated cheese over the top equally.
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13
Cook in the oven for 20 mins on 200 or gas mark 7 or until the cheese has melted and is brown in colour.
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14
Add some parmesan cheese in you like ,Enjoy with salad, and a tablespoon of Sour Cream.
