Prepare
Cook
Serving
Ingredients
For the burritos (big flavours, no holding back):
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1 tbsp olive oil
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500g lean beef mince (5% fat)
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2 tbsp fajita seasoning
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1 red pepper, deseeded and thinly sliced
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½ red onion, finely chopped
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1 tomato, finely chopped
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1 avocado, peeled, stoned and finely chopped
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Small handful fresh coriander, finely chopped
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½ Little Gem lettuce, finely shredded
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Juice of 1–2 limes
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2 tbsp soured cream
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4 large flour tortilla wraps
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35g cheddar, grated
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2 generous handfuls tortilla chips
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Pinch of salt
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Hot sauce, to serve
Method
Time to wrap things up (literally):
Heat the oil in a large frying pan over a medium–high heat. Add the mince and cook for 3–4 minutes, breaking it up with a wooden spoon, until browned and sizzling.
Stir in the fajita seasoning, red pepper and a splash of water. Cook until the pepper softens slightly, then take the pan off the heat and set aside.
In a bowl, mix together the onion, tomato, avocado, coriander and lettuce. Squeeze over the lime juice, add a pinch of salt, and toss to combine. Fresh, crunchy, sorted.
Lay out the tortillas and spread 1 tablespoon of soured cream over each. Sprinkle with cheese, add a few spoonfuls of the lettuce mixture, then pile on the warm, spiced beef.
Finish with a good crumble of tortilla chips, then fold in the sides and roll up tightly into burritos, keeping everything tucked in and secure.
Heat a dry frying pan and toast the burritos on all sides until crisp and golden. Serve hot, with plenty of hot sauce — and maybe a napkin or two.
Helpful tips
Just enjoy!
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Nacho Beef Burritos
Ingredients
Method
-
Heat the oil in a large frying pan over a medium–high heat. Add the mince and cook for 3–4 minutes, breaking it up with a wooden spoon, until browned and sizzling.
-
Stir in the fajita seasoning, red pepper and a splash of water. Cook until the pepper softens slightly, then take the pan off the heat and set aside.
-
In a bowl, mix together the onion, tomato, avocado, coriander and lettuce. Squeeze over the lime juice, add a pinch of salt, and toss to combine. Fresh, crunchy, sorted.
-
Lay out the tortillas and spread 1 tablespoon of soured cream over each. Sprinkle with cheese, add a few spoonfuls of the lettuce mixture, then pile on the warm, spiced beef.
-
Finish with a good crumble of tortilla chips, then fold in the sides and roll up tightly into burritos, keeping everything tucked in and secure.
-
Heat a dry frying pan and toast the burritos on all sides until crisp and golden. Serve hot, with plenty of hot sauce — and maybe a napkin or two.
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