Heat half the oil and butter in a medium saucepan, add onion and sauté until golden brown. Add cumin, garlic and chilli, and sauté for 1 minute. Remove from pan.
Heat remaining oil and butter, and brown mince well in batches. Return onion mixture to pan along with tomato paste, sugar, beef stock, red wine and chopped tomatoes. Simmer for 10 minutes. Add kidney beans and stir well to combine. Season well.
Place a tortilla on a flat surface, spoon over a quarter of the mince, top with a second tortilla and place in a frying pan. Cook for 2 minutes on each side, or until golden. Repeat with remaining tortillas.
Slice and serve with grated cheese, tomato, red onion and coriander.
Text and image:Fairlady
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