“My adaptation of one of several budget-savvy "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. Cooking editor Barbara Northwood has costed this one at $A3.34 per serve.”
READY IN:
40mins
SERVES:
4
YIELD:
4 Mexican Sausage Tortillas
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 600 g beef sausages (slightly more than 19 ounces)
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 50 g taco seasoning (between 11/2 and 2 ounces)
  • 1 12 cups water
  • 420 g four-bean mix, drained (131/2oz)
  • 310 g corn kernels, drained (just under 10oz)
  • 6 jumbo tortillas
  • 3 iceberg lettuce leaves, shredded or 2 cups baby spinach leaves
  • 2 tomatoes, chopped
  • 12 cup tasty cheese, grated
  • 2 limes, halved then quartered, to serve

Directions

  1. Heat the oil in a large non-stick pan; add the beef sausages cook, turning occasionally, until browned all over and cooked through; remove and thinly slice.
  2. Add the chopped onion and garlic to the same pan; cook, stirring occasionally, until they have softened; add the sausages, burrito seasoning and water; bring to the boil; add the four-bean mix and the corn kernels; cook, stirring, until hot.
  3. Heat the tortillas according to the packet directions.
  4. Divide the lettuce (or baby spinach leaves) and the sausage mixture among the tortillas; top with tomato and cheese; fold over sides to enclose.
  5. Serve the Mexican Sausage Tortillas with lime quarters.
  6. NOTE: This can also be served with tacos.

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