Beef burritos

Ready in 45 minutes

75g rice
500g beef mince
2 tbsp rapeseed oil
1 red onion, chopped
1 yellow pepper, diced
2 garlic cloves, chopped
35g pack smoky fajita seasoning
good pinch chilli flakes (optional)
200g can chopped tomatoes
4 large tortillas
8 tbsp soured cream
75g Cheddar, grated

To serve

guacamole or sliced avocado
fresh lime
jalapeño peppers

1 Cook the rice until tender, drain and set to one side. Heat a large non-stick frying pan, add the beef and cook for 5 minutes until nicely browned, breaking up with a spoon as you go. Set to one side. Heat the oil in a pan, add the onion, pepper and garlic and cook for 10 minutes until softened. Stir in the seasoning, cook for 2 minutes and then return the beef to the pan.

2 Stir in the chopped tomatoes and 100ml water. Cook for 5-10 minutes until the water has cooked off.

3 To assemble, lay a tortilla flat and spread with some soured cream leaving a 5cm gap all around. Top with a little rice, the beef mixture and grated cheese. Fold the sides in and then roll up tightly finishing with the seam side down. Repeat with the remaining tortillas. Heat the same pan, add the burritos seam side down and cook for 2-3 minutes on both sides until crisp. Serve with salsa, guacamole and fresh lime.

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