Beef, Bean and Rice Bur­rito Bake

Serves 4-6, Prep 40 mins, Cook 25 mins

New Idea - - New Food Ideas -

1 tblsp olive oil 1 large onion, finely chopped 2 cloves gar­lic, crushed 500g beef mince 40g sa­chet bur­rito spice mix ½ cup wa­ter 2 x 300g jars mild chunky

tomato salsa 250g packet mi­crowave­able

white rice 425g can black beans, drained,

rinsed 450g packet Jumbo flour tor­tillas

(24cm round), warmed 1 cup grated Per­fect Ital­iano

4 Cheese Melt Shred­ded ice­berg let­tuce, sour cream and sliced av­o­cado, to serve

1 Grease a large, rec­tan­gu­lar oven­proof dish (14-cup ca­pac­ity). 2 Heat oil in a large, non-stick fry­ing pan over a medium heat. Add onion and gar­lic. Cook, stir­ring oc­ca­sion­ally, un­til soft. Add beef. Cook, stir­ring to break up mince, for about 4 to 5 min­utes, or un­til changed in colour. Add the spice mix. Stir for 30 sec­onds. 3 Add wa­ter and one jar of salsa to pan. Mix well. Bring to boil. Gen­tly boil for about 5 min­utes, or un­til slightly thick­ened. Re­move. Cool. 4 Heat rice ac­cord­ing to packet di­rec­tions for 1 minute only. Cool. Stir in beans. 5 Heat tor­tillas ac­cord­ing to packet di­rec­tions in the mi­crowave un­til hot. 6 Di­vide rice mix­ture across the cen­tre of tor­tillas, leav­ing a 5cm bor­der on the side of each one. Spoon ½ cup beef mix­ture over each one. Sprin­kle each with 1 ta­ble­spoon cheese. Fold in sides, then roll up tightly to en­close filling. 7 Place bur­ri­tos, seam-side down, in pre­pared dish. Spoon re­main­ing salsa down the cen­tre. Top with re­main­ing cheese. 8 Cook in a hot oven (200C) for about 20 to 25 min­utes, or un­til golden brown. 9 Serve with let­tuce, sour cream and av­o­cado.

TIP Beef mix­ture can be made up to two days ahead. Keep, cov­ered, in the fridge. If you like your Mex­i­can spicy, add sliced jalapenos to beef mix­ture once cooked.

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