Ingredients
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
Method
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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.
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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.
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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.
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Fold sides in tightly.
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Roll up tightly from open end closest to you, to enclose. Transfer to prepared taco stands.
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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.