Cheese-topped Beef and Mushroom Tortilla

The filling: the beef was browned in a saute pan with a drizzle of sunflower oil. Started at a high heat, and then lowered, stirring regularly.

After ten to fifteen minutes I added two medium sized diced onions, and two diced carrots. Stir-fried for fifteen minutes or so until the onions became semi-transparent.

I added half a green bell pepper, cut into strips. Cooked for another five minutes before I added about half a pint of boiling water, a little tomato puree, and vegetable and beef stock. I added diced pieces of three large mushrooms.

Stirred thoroughly, and simmered under glass at a low heat for another hour and a half, until the beef is deliciously tender.

The tortilla wrap: dampened to make sure it was flexible. Allowed to dry for five minutes, then laid on the serving plate. I added two thin rectangles of cheddar cheese, and added the beef and mushroom mixture. I then folded the sides, and  rolled the tortilla up. The pre-grated cheddar (about 50g) was sprinkled on top of the tortilla wrap and patted down. The plate was put under the pre-heated grill, and left there for five minutes, until the cheese began to brown.

The tortilla was dressed with a little tomato ketchup. Delicious!