Heat a large saucepan without any oil in over high heat, when the pan is hot add the oil, swirl it around and immediately add the mince. Stir-fry until crumbly. Spoon mince out of the pan. Add the onion pre-seasoned with Green Onion Seasoning and chillies to the pan with a little more oil and cook until soft. Add flour, stock powder and garlic and stir through.
Add tomato, water, Liquid Beef Stock, cumin, Chilli & Garlic Seasoning, lemon juice and bell pepper. Return meat to the pan. Simmer very slowly for 45 minutes. Add beans and taste for seasoning. Add chopped coriander. Serve with soft fresh flour tortillas.
Adjust oven rack to middle position. Preheat the oven to 200°C.
Place the tortillas in a brown paper bag or a bag made of greaseproof paper stapled together. Wet the bag under a hot tap. Put the wet bag into the oven and warm the tortillas for 8-10 minutes. At the same time put a serving dish in the oven and serve the tortillas on the warmed plate.
200 g grated mature cheddar cheese
1 cup (250 ml) pipped black olives
2 medium onions, chopped (use red onion if in season)
1 big or 2 small bunches spring onions, sliced with green tops
½ small iceberg lettuce, finely sliced
2 limes, cut into ¼ wedges (for squeezing)
1 small punnet baby rosa tomatoes, cut in half and seasoned with Ina Paarman's Lemon & Black Pepper Seasoning
Place a tortilla on your dinner plate. Spread a couple of spoonfuls of the mince mixture over the tortilla and top it with a selection of condiments. The tortilla can be rolled and eaten with your hands or left open and eaten with a knife and fork.