Beef Burritos
Simple, super tasty everyday beef burritos made with a homemade beef mince filling(ground beef), rice and your choice of fillings. One of the best freezer meals ever! I usethis beef filling for all things Mexican – tacos, nachos, burritos, enchiladas etc. Feel freeto change up the fillings to your taste! Makes 8 – 10 burritos.
Equipment
- Skillet
- Cutting board
- Knife
Ingredients
Burrito Seasoning:
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp dried oregano
- 2 tsp dried cumin powder
- 2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper or to taste (optional)
Beef:
- 1/2 tbsp olive oil
- 2 garlic cloves
- 1/2 onion finely chopped
- 1 lb 1 lb beef mince ground beef, I use lean
- 2 tbsp tomato paste
- 3 tbsp water
Burritos:
- 6 – 8 large soft flour tortillas or round wraps -25cm/10″+ (Note 1)
- 3 cups cooked rice warm not piping hot (I use white long grain)
- 3 cups iceberg lettuce or cabbage finely sliced (use cabbage if freezing)
- 1 cup corn kernels I use canned, drained
- 1 cup black beans I use canned, drained
- 3 tomatoes deseeded and diced
- 1/2 red onion finely chopped
- Finely chopped coriander optional
- 1 1/2 cups shredded cheese of choice melting kind
Instructions
- Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned.
- Add beef and cook, breaking it up as you go, until it turns from red to brown.
- Add Taco Seasoning (or use 1 packet store bought) and cook for 1 minute.
- Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out.
- Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
- Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
- Place a burrito on a work surface. Place 1/4 – 1/3 cup of rice just below the centre.
- Top with 1/4 – 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
- Fold up the bottom to cover the filling, then fold the edges in
- Roll up tightly, then wrap in foil. Serve as is or heat per below.
- HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat on a burner for a few minutes on each side to slightly crisp and warm the outside.
- Turn off the burner/ stove when done.