Description
Satisfy your cravings with these Easy Beef Burritos, perfect for a quick and hearty meal ready in just 30 minutes. With a flavorful beef filling, fresh ingredients, and customizable options, these burritos are ideal for lunch, dinner, or even as a fun party snack. You can whip them up in no time, making them an excellent choice for busy weeknights or meal prep. Enjoy the robust flavors in every bite and delight your family with this simple yet satisfying dish.
Ingredients
Scale
- 2 tsp Sunflower oil
- 500 g Beef mince
- 1 Onion (peeled and chopped)
- 1 tsp Mild chilli powder
- 1 tsp Sweet smoked paprika
- 2 tsp Ground cumin
- 1 tbsp Dark brown sugar
- 3 tbsp Tomato puree
- 1 Beef stock cube (undiluted and crumbled)
- 100 ml Boiling water
- Salt and freshly ground black pepper
- 4 Large tortillas
- 250 g Microwave rice pouch (Mexican-flavoured if possible)
- 200 g Fresh salsa
- 400 g Black beans (drained and rinsed)
- 125 g Grated mozzarella
Instructions
- In a sautΓ© pan, heat sunflower oil over medium heat. Add beef mince and cook for about 5 minutes until browned.
- Stir in chopped onion and spices; cook for another 5 minutes until onions soften.
- Mix in tomato puree, crumbled beef stock cube, boiling water, salt, and pepper. Simmer covered for 15 minutes until thickened.
- Heat tortillas and microwave rice according to package instructions.
- Assemble burritos with rice, beef mixture, fresh salsa, black beans, and mozzarella on each tortilla. Roll tightly to enclose fillings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: SautΓ©ing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito (approx. 300g)
- Calories: 493
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 29g
- Cholesterol: 70mg
Keywords: Use lean ground turkey if you prefer a lighter option. Feel free to add vegetables like bell peppers or spinach for extra nutrition. Customize spice levels by adjusting the chili powder.