Nacho beef burritos
This simple nacho beef burrito goes from pan to plate in less than 20 minutes. High protein, full of flavour and with a surprise crunchy centre.
Each serving provides 581 kcal, 38.2g protein, 42.3g carbohydrate (of which 6.2g sugars), 27.2g fat (of which 9.5g saturates), 7.2g fibre and 1.61g salt.
Ingredients
- 1 tbsp olive oil
- 500g/1lb 2oz lean beef mince (5% fat)
- 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 large flour tortilla wraps
- 35²µ/1¼´Ç³ú cheddar, grated
- 2 handfuls tortilla chips
- pinch salt
- hot sauce, to serve
Method
Heat the oil in a large frying pan, over medium-high 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.
Mix together the onion, tomato, avocado, coriander and lettuce in a bowl. Season with the lime juice and pinch of salt and set aside.
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.
Heat a dry frying pan and toast each burrito on all sides until crisp and golden. Enjoy with lots of hot sauce.
