Beef Mince & Rice Burritos
Prep 20 mins / Cook 40 mins / Serves 4 to 6.
1 cup cooked rice, leave to cool.
1 tbsp olive oil.
1 red capsicum, seeded, finely diced.
1 onion, finely chopped.
2 garlic cloves, crushed.
500 g beef mince (see Chef’s Tip).
35 g packet taco seasoning.
400 g can diced tomatoes.
½ cup water.
125 g can corn kernels, drained.
12 mini tortillas.
1 cup grated tasty cheese.
1 avocado, flesh scooped.
Juice 1 lemon.
Sour cream, salsa, coriander, to serve.
1 Preheat oven to moderate, 180 C. Grease large baking dish.
2 In a large frying pan, heat oil on medium. Saute capsicum, onion and garlic 4 to 5 mins, until tender. Add mince and cook, stirring 4 to 5 mins, until browned.
3 Sprinkle taco seasoning over and cook 1 min. Add tomato and water to pan and bring mixture to boil. Simmer 4 to 5 mins until mixture thickens. Stir in corn and rice. Season.
4 Divide mince mixture between tortillas and roll up to enclose filling. Place into dish. Sprinkle with cheese. Bake 15 to 20 mins until cheese is melted and golden.
5 Meanwhile, in a medium bowl, mash avocado and 2 tsps lemon juice.
6 Serve burritos topped with guacamole, sour cream, salsa and coriander sprigs.
CHEF’S TIP: To reduce cooking time, replace mince with shredded barbecue chicken.