Baked Beef and Cheese Tortilla Rolls

Instructions

1. 1

   Heat the oven to 215°C/420°F on conventional heat, with a rack in the middle. Grease a 30 × 23 cm baking dish, at least 5 cm deep, with 5 ml of the olive oil. While the oven heats, finely dice the onion and deseeded bell pepper, chop the parsley and grate the mozzarella.

2. 2

   In a bowl, combine the raw ground beef, preferably about 10% fat, with the onion, bell pepper, parsley, 100 g mozzarella, 0.5 tsp salt, 1 tsp garlic powder, the onion powder and paprika. Mix with a fork until evenly combined.

3. 3

   Use four burrito-size tortillas, approximately 25 cm across and 60 g each. Divide the filling evenly between them, spreading it into a thin layer about 5 mm thick and leaving a 1 cm border. Roll each tortilla snugly, then cut each roll into four roughly equal sections, about 6 cm long.

4. 4

   Arrange all 16 sections cut-side up in the dish, leaving small gaps where possible. Brush the exposed tortilla edges with the remaining 10 ml olive oil.

5. 5

   Bake for 35 minutes, then check the beef filling in several rolls, including those in the center, with an instant-read thermometer. It must reach 74°C/165°F. If necessary, continue baking in 5-minute intervals; loosely cover with foil if the tortilla edges are getting too dark.

6. 6

   While the rolls bake, use a bowl and spoon to mix the ketchup, mayonnaise, remaining 0.5 tsp garlic powder and remaining 0.25 tsp salt.

7. 7

   Once the filling has reached temperature, scatter the remaining 50 g mozzarella over the rolls and bake for another 5 minutes, until melted. Rest for 5 minutes, then divide into four portions and serve with the dip.