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Nacho beef burritos

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Joe Wicks
From Saturday Kitchen

Ingredients

  • 1 tbsp olive oil
  • 500g/1lb 2oz beef mince
  • 2 tbsp fajita seasoning
  • 1 red pepper, seeds removed and thinly sliced
  • ½ red onion, finely chopped
  • 1 tomato, finely chopped
  • 1 avocado, peeled, stone removed and finely chopped
  • small handful fresh coriander, finely chopped
  • ½ Little Gem lettuce, shredded
  • 1–2 limes, juice only
  • 2 tbsp soured cream
  • 4 extra-large tortilla wraps
  • 35g/1¼oz cheddar, grated
  • 2 handfuls tortilla chips
  • pinch salt
  • hot sauce, to serve

Method

  1. Heat the oil in a large frying pan, over medium heat, and tip in the mince. Fry for 3–4 minutes until browned, breaking the mince up well with the back of a wooden spoon. Add the fajita seasoning, red pepper and 2 tablespoons water. Fry until the pepper has softened slightly, then turn off the heat. Set aside.

  2. Mix together the onion, tomato, avocado, coriander and lettuce in a bowl. Season with the lime juice and pinch of salt and set aside.

  3. Spread 1 tablespoon soured cream on each tortilla wrap, sprinkle over the cheese, add a few spoonfuls of the lettuce mixture, and then top with the beef mixture. Crumble a handful of the tortilla chips on top of each wrap, then fold in the corners and tightly roll up each wrap into a burrito, taking care to keep everything tucked in.

  4. Heat a dry frying pan and toast each burrito on all sides until crisp and golden. Enjoy with lots of hot sauce.

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