Mexican chilli beef with tortillas

Cooking Time
30 minutes
Ingredients
* 1 tbs vegetable oil
* 1 medium brown onion, finely chopped
* 1 1/4 tsp chilli powder
* 600g lean beef mince
* 1 400g can diced tomatoes
* 6 flour tortillas
* 1 300g can red kidney beans, rinsed, drained
* 1/2 large red capsicum, deseeded, diced
* 1/2 large green capsicum, deseeded, diced
* Salt & freshly ground black pepper
* 8 iceberg lettuce leaves, washed, dried, shredded

Method
1. Preheat oven to 180°C.
2. Heat oil in a large, deep frying pan over medium-high heat. Add onion and chilli, and cook, stirring, for 2 minutes or until onion softens. Increase heat to high, add mince and cook, breaking up mince, for 3 minutes or until brown. Stir in tomatoes and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 12 minutes or until liquid evaporates.
3. Meanwhile, stack the tortillas and wrap in foil. Place on a baking tray and cook in preheated oven for 10 minutes or until heated through.
4. Add beans and capsicums to beef, and cook, stirring occasionally, for 2 minutes or until heated through. Taste and season with salt and pepper.
5. To serve, cut the warm tortillas into quarters. Divide chilli beef among shallow serving bowls. Serve with the tortillas and shredded lettuce leaves.