Ingredients

For the Tortilla Pockets - 400–500 g Beefmaster beef strips, sliced into bite-sized pieces - 4 large flour wraps - 1 red or green pepper, sliced - 1⁄2 onion, sliced - 1⁄2 cup corn kernels - 2 tbsp tomato paste - 1–2 tbsp Mexican seasoning - 1 cup grated cheddar or mozzarella - Salt and black pepper, to taste - A splash of water - Cooking oil or spray, as needed

To Serve - Thick Greek-style yoghurt or sour cream - Chopped tomatoes - Sliced spring onions - Fresh coriander - Extra Mexican seasoning (optional)

Method

1. Cook the beef Heat a large pan over medium-high heat. Add the Beefmaster beef strips, season with the Mexican seasoning and brown until cooked through. Remove and set aside if needed to make room in the pan.

2. Add the veggies Add the sliced pepper and onion to the same pan. Cook until softened, then stir in the corn.

3. Make it saucy Add the tomato paste and a splash of water. Stir well, return the beef to the pan if removed, and cook until everything is coated in the rich Mexican sauce.

4. Fill the wraps Spoon the beef mixture onto one half of each wrap. Add plenty of grated cheese.

5. Fold into triangles Fold the wrap in half, then fold the edges over in sections to create a neat triangular pocket. Tuck the final edge in securely.

6. Crisp until golden Place the pockets seam-side down in a lightly greased pan. Cook over medium-low heat until golden and crispy on both sides and the cheese has melted. Work in batches if necessary.

7. Serve Top with chopped tomatoes, spring onions and fresh coriander. Serve with a generous dollop of sour cream or thick yoghurt for dipping.

Tip: Keep the filling relatively dry and don't overfill the wraps. This helps them stay folded and turn beautifully crispy!