Beef, Bean and Rice Burrito Bake
Serves 4-6, Prep 40 mins, Cook 25 mins
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.