How to make Beef Burritos

Today, we're diving into the delicious world of beef burritos, a beloved staple in Mexican cuisine.
These hearty wraps are packed with flavorful beef, fresh vegetables, beans, and melty cheese, all nestled in a soft tortilla.
Whether you’re looking for a quick weeknight meal or a dish to impress your friends & family, beef burritos are always a hit.

INGREDIENTS

• 250g cooked rice (you can use a pre-boiled packet here or cook your own)
• 1 tbsp olive oil or sunflower oil
• 1 large red onion, finely chopped
• 1 green pepper, diced
• 2 garlic cloves, minced
• 500g beef mince
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 2 large vine tomatoes, chopped
• 10g coriander, stalks finely chopped, leaves roughly chopped
• 1 lime, juiced
• 4 Mama Grande burrito-size tortillas
• 150g Greek yogurt or soured cream
• 100g white cabbage or romaine lettuce, finely shredded
• 75g grated cheddar
• avocado, black beans, sweetcorn, hot sauce (optional)

INSTRUCTIONS

• If you're cooking your own rice, prepare 250g cooked rice by following pack instructions. Alternatively, you can use pre-boiled rice of your choice.

• Heat the olive oil in a large frying pan over medium heat. Add ½ the chopped red onion and the green pepper to the pan. Cook for 5 mins until softened. Add the garlic and cook for a further minute.

• Add the beef mince to the pan and use your wooden spoon to break it up whilst browning, cooking for 4-5 mins until completely browned. Add the cumin, paprika, and ground coriander. Season.

• Now add ½ the chopped tomatoes and the coriander stalks and cook for 2 minutes, then add 75ml water. Leave to bubble for 5 mins.

• Make the pico de gallo: add the remaining tomato, red onion, and coriander leaves to a small bowl, followed by the lime juice. Season and set aside.

• To assemble the burrito, lay a tortilla wrap out in front of you, then spread over a heaped tbsp of yogurt or soured cream, leaving a 2” gap around the edge of the wrap. Top with rice, the beef filling, pico de gallo, a sprinkling of cheese, and some of the shredded cabbage/lettuce, keeping everything in the middle of the wrap.

• Fold in the left and right sides. Working from the bottom, roll the burrito tightly ending with it seam-side down. Once finished, lay the burrito seam-side down, so it doesn’t fall apart while you make the others.

• Once you have rolled all the burritos, heat a large non-stick frying pan over medium heat. Add the burritos to the hot pan, seam-side down, for 2 mins until browned and sealed together. Now gently turn onto the other side to brown for a further 2-3 mins. Slice open through the middle and serve with extra pico de gallo or hot sauce of your choice.

Start preparation 👈🏻