Ingredients
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2 teaspoons olive oil
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1 medium brown onion, chopped
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8 (680g) beef herb and garlic sausages
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1 medium red capsicum, chopped
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1 medium zucchini, chopped
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410g can chopped tomatoes
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375g jar medium thick and chunky salsa
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10 mini flour tortillas
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1 1/4 cups grated tasty cheese
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2 tablespoons finely chopped fresh coriander
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Cooked fusilli pasta, to serve
Method
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1Preheat oven to 200°C/180°C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring for 3 minutes or until softened. Squeeze sausage filling from casings into pan. Cook, stirring for 8 minutes, breaking up sausage mince with a wooden spoon, until browned. Drain excess fat from pan.
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2Add capsicum and zucchini. Cook, stirring, for 3 minutes. Add tomato and salsa. Reduce heat to low. Simmer, uncovered, for 20 minutes, stirring occasionally, until slightly thickened.
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3Meanwhile, line 2 large trays with foil. Place 5 tortillas on each tray. Sprinkle with cheese. Bake for 5 to 7 minutes, swapping trays halfway during cooking, until cheese is melted and tortillas are golden. Sprinkle with coriander. Fold tortillas in half.
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4Serve sausage mixture with pasta and cheesy tortillas.
Source: taste.com.au
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