|500 g||beef mince|
|30 ml||olive oil|
|20 ml||Cajun spice|
|5 ml||ground cumin|
|black pepper — to season|
|1||red onion — thinly sliced|
|1||red pepper — cut into thin strips|
|400 g||red kidney beans — drained and rinsed|
|50 ml||tomato sauce|
|200 ml||tinned tomatoes — chopped|
|lime zest — from 1 lime|
|1 punnet||vine tomatoes|
|1||avocado — diced, seasoned and sprinkled with a bit of lime juice|
|200 ml||sour cream — drizzled with olive oil and swirled with 5 ml Cajun spice|
|8||tortillas — toasted|
Preheat oven to 220°C.
Break up the mince with a fork and spread evenly onto a large oiled baking tray.
Season with the salt, Cajun spice, cumin and black pepper.
Drizzle with the oil and bake for 5 minutes, remove from the oven and mix well, breaking up the mince with a fork.
Reduce the oven to 180°C and bake for another 10 minutes. Stir well and add the onion, red pepper and the beans.
Mix together the tomato sauce and the chopped tomato and mix it into the mince mixture.
Return to the oven and bake for 5 minutes. Top with the vine tomatoes, season and bake until the tomatoes just start to burst open.
Sprinkle with the lime zest and coriander.
Serve with the avocado, soured cream and tortillas.