Beef burrito baskets
Family Favourites
Beef burritos are a great way to get rid of all the excess items in the fridge whilst enjoying a nutritious and scrumptious meal.
INGREDIENTS
cooking-oil spray
4 x 15cm flour tortillas
2 tablespoons olive oil
600g beef rump steak, sliced thinly
1 medium brown onion (150g), chopped coarsely
1 small green capsicum (150g), sliced thinly
1 small yellow capsicum (150g), sliced thinly
1 clove garlic, crushed
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
400g can diced tomatoes
1½ cups (375ml) beef stock
1 tablespoon coarsely chopped fresh oregano
400g can kidney beans, rinsed, drained
1 cup (120g) coarsely grated cheddar cheese
1/3 cup (80g) sour cream
1/3 cup loosely packed fresh coriander leaves
Avocado salsa
1 medium avocado (250g), chopped finely
1 medium tomato (150g),
seeded, chopped finely
½ small red onion (50g), chopped finely
1 tablespoon lime juice
1 tablespoon olive oil
METHOD
Preheat oven to 180°C/160°C fan forced. Spray four holes of
six-hole (¾ cup/180ml) texas muffin pan with oil.
Push tortillas carefully into pan holes; bake about 15 minutes or
until crisp. Cool in pan.
Heat half the oil in large frying pan; cook beef, in batches, over
high heat, until browned.
Heat remaining oil in same pan; cook onion, capsicums, garlic
and spices, stirring, until onion softens.
Return beef to pan with undrained tomatoes, stock and oregano; simmer, uncovered, about 1 hour or until sauce thickens and is reduced by half.
Add beans; stir until heated through.
Meanwhile, make avocado salsa.
Divide beef mixture among tortilla cups; top with cheese. Bake
about 5 minutes or until cheese melts.
Serve burrito baskets topped with sour cream, avocado salsa
and coriander.
Avocado salsa
Combine ingredients in small bowl.
Nutritional count per serving: 54.9g total fat (20.7g saturated fat); 3507kJ (839 cal); 30.1g carbohydrate; 52.9g protein; 8.8g fibre
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