Just fill with beef mince, rice, beans and cheese, smother in salsa and more cheese, then bake to gooey perfection!
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2 Tbsp extra virgin olive oil
1 red onion, finely chopped
500g lean beef mince
485g Old El Paso Burrito Kit
1 carrot, coarsely grated
400g can diced tomatoes
2 cups baby spinach leaves
1 ½ cups Baked Mexican rice, warmed (recipe on page 27)
425g can Old El Paso Black Beans, drained, rinsed
1 ½ cups coarsely grated tasty cheese, plus extra ½ cup
½ cup roughly chopped coriander leaves
Sour cream, to serve
Heat oil in a large non-stick frying pan over a medium-high heat. Add onion and cook, stirring occasionally, until soft. Add mince and cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add spice mix (from kit), carrot, tomato and ¾ cup water. Simmer for 5 minutes or until sauce thickens.
Meanwhile, preheat oven to 220°C fan-forced (240°C conventional). Line the holes of two 4-hole taco stands with baking paper. Warm tortillas (from kit) following packet instructions.
Lay a warm tortilla on a clean dry surface and top with a few spinach leaves in the centre. Top with a little Mexican rice, beans, cheese and beef mixture. Don't overfill.
Fold sides in tightly.
Roll up tightly from open end closest to you, to enclose. Transfer to prepared taco stands.
Drizzle each burrito with a little salsa (from kit), top each with a sprinkling of extra cheese. Bake for 5 minutes or until golden brown. Garnish with coriander and serve immediately with sour cream and remaining salsa on the side.