Lola and Finn's Mum

Lola and Finn's Mum

Saturday, 9 January 2016

Hob Top Lunch - Chilli Beef Wraps

Yeh, I know, I should be encouraging a little more decorum when it comes to eating lunch, but when you’ve had no breakfast, spent the morning running around catching up on housework and you get to 1pm and you realise that you haven’t eaten yet and that actually you could eat a scabby horse round about now, that there is something quite appealing about rustling up something and then diving in, no laying of the table, just get on with it. And that is what happened right here and in the spirit of my ‘doing things better’ this year, I decided to sit down and blog about it instead of doing the ironing.

I bought some tortillas ages ago because I had the notion I was going to make fajitas for Lola and Finn but for reasons that I cannot remember it didn’t happen. I probably thought to myself, “Sod it, we’ll get a takeaway…” Anyway, the tortillas have been lodged behind the toaster for longer than I care to remember and as I had some sad looking peppers, beef mince that was about to go past its sell by date and a basket full of spices so I set to work.

You could juzz this up by making it far spicier than I have; I always have to factor in the delicate palates of my bubs. I had some salsa in the fridge which spiced the mixture up as required and a spritz of lime made it all taste tingletastic. We all ate stood up, next to the cooker, just a couple of spoons and a handful of tortilla. Lunch is served.

Chilli Beef Wraps

Serves 3 to 4 people


Olive oil

Two onions, finely chopped

1 big clove of garlic

1 red and 1 yellow pepper, diced

2 tsp cumin

1 tsp ground coriander

1 tsp chilli flakes

400g beef mince

Salt and pepper

Handful of chopped coriander

To serve –

Lime wedges



Guacamole, etc.


Heat a drizzle of olive oil in a frying pan.

Over a medium heat, fry the onions until translucent.

Add the garlic and cook for about a minute or so, take care not to burn the garlic.

Add the diced peppers and the cumin, the coriander and the chilli flakes. Fry for a couple of minutes.

Add the mince and saute until brown. Season.

Increase the heat and cook the mince until it becomes quite dry. You will need to keep the mince moving so it does not burn.

Once the mince is of a dryish consistency, taste again for seasoning. Stir some of the chopped coriander through the mince and then scatter some over the top. Serve decorated with lime wedges from the pan if you like, with tortillas and salsa and guacamole…


  1. I'm so glad that I'm not the only one who buys tortillas with the best of intentions and doesn't quite to fulfil those intentions. There's nothing wrong with this solution to tortillagate though. I think this is ideal next-to-the-cooker food. Just one thing I'm not sure about - what's ironing?

  2. Ironing is the bane of my life, Phil. The bane of my life.


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