2 - 3tbspfajita seasoning (or make your own with your spice cupboard)- see blog for recipe
2tspchilli flakes(optional)
400g tinned tomatoes
300mll chicken stock or water
Juice 2 oranges
200g tin sweetcorn, drained
3tortilla wraps, cut into triangles + an extra to place on the rack to toast
50gcheddar, grated
Fresh coriander and lime wedges to serve (optional)
Instructions
Heat the oven to 200°C/180°C fan.
Heat the oil in the casserole dish over high heat.
Add the meat, onions and peppers.
Fry for 5 mins, then stir in the fajita seasoning and cook for 1 min.
Stir in the tomatoes & stock/water.
Bring to the boil, then cover the casserole dish & transfer to the oven.
Cook for 1½ - 2 hrs, stirring halfway through, until the meat falls apart easily.
Remove from the oven & stir, breaking up the meat.
Stir in the orange juice & sweetcorn, then top with the tortilla triangles.
Scatter with the cheese, return to the oven for 10 mins until the tortilla pieces are golden and the cheese has melted.Place the extra triangles in the oven on the rack to toast - keep an eye on them.Serve topped with coriander and crush the extra toasted triangles over top.