Cheesy Beef Burrito One-Pot
With Kidney Beans and Bell Pepper
- Wheat
- Cereals containing gluten
- Milk
Ingredients
240 grams
British Beef Mince
1 carton(s)
Red Kidney Beans
1 sachet(s)
Mexican Style Spice Mix
10 grams
Beef Stock Paste
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Bell Pepper
30 grams
Tomato Puree
45 grams
Mature Cheddar Cheese
(Contains: Milk)
1 bunch(es)
Chives
1 unit(s)
Garlic Clove
Nutritional information
Instructions
a) Preheat your grill to high.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Roughly chop the chives.
d) Peel and grate the garlic (or use a garlic press).
a) Grate the cheese.
b) Cut the tacos into 2cm wide strips.
c) Drain and rinse the kidney beans in a sieve.
a) Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat.
b) When hot, add the beef mince and fry until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Drain and discard any excess fat from the mince, then season with salt and pepper.
a) Add the peppers and stir-fry until softened, 3-4 mins.
b) Add the Mexican spice, garlic and tomato puree and fry until fragrant, 1 min, stirring.
a) Next, add the beef stock paste, kidney beans and water for the sauce (see ingredients for amount).
b) Season with salt and pepper, stir to combine.
c) Bring up to the boil, then reduce the heat and simmer until the sauce has thickened, 5-6 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Once the sauce has thickened, add the taco strips and stir them through the mince.
b) Scatter the cheese on top and pop under your grill until the cheese has melted and is bubbling, 3-4 mins.
c) When ready, divide the cheesy beef burrito mix between your plates.
d) Garnish with a sprinkle of chives.
Enjoy!
