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Beef burrito bowls

Name: Beef burrito bowls
Cook time: 30 min
Total time: 30 min
Yield: SERVES 4
Cuisine: Mexican recipes
Ingredients: 1 tbsp sunflower oil, plus extra to brush; 2 red onions, sliced; 500g British beef mince (5% fat); 2 tsp chipotle chilli paste (from larger supermarkets); 200ml boiling water; 4 medium tortilla wraps; 2 little gem lettuces or ¼ iceberg lettuce, shredded; 250g cherry tomatoes, halved; ½ cucumber, diced; 6 tbsp greek yogurt; 1 lime, quartered, to serve; Pinch paprika, optional

Published: 24 Jun 20
Updated: 18 Mar 24

These easy beef burrito bowls are fun to make and have a spicy chipotle kick! The whole family will love building their own.

And because burritos are the kind of food we fancy ALL day, check out our breakfast burritos too.

Easy
June 2020

Test kitchen approved

SERVES 4
HANDS-ON TIME 30 MIN

These easy beef burrito bowls are fun to make and have a spicy chipotle kick! The whole family will love building their own.

And because burritos are the kind of food we fancy ALL day, check out our breakfast burritos too.

Nutrition: per serving

Calories: 432kcals
Fat: 14.1g (5.6g saturated)
Protein: 34.3g
Carbohydrates: 41.6g (10.3g sugars)
Fibre: 5.2g
Salt: 1.1g

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Ingredients

1 tbsp sunflower oil, plus extra to brush
2 red onions, sliced
500g British beef mince (5% fat)
2 tsp chipotle chilli paste (from larger supermarkets)
200ml boiling water
4 medium tortilla wraps
2 little gem lettuces or ¼ iceberg lettuce, shredded
250g cherry tomatoes, halved
½ cucumber, diced
6 tbsp greek yogurt
1 lime, quartered, to serve
Pinch paprika, optional

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Method

Heat the oven to 200°C/180°C fan/ gas 6. Heat the 1 tbsp oil in a large non–stick frying pan, add the red onions and beef mince, then fry over a medium heat for 6-8 minutes until the onions have started to soften and the beef has browned.
Mix the chipotle paste with the boiling water, then add to the pan.
Season with salt and black pepper, then simmer for 6-8 minutes until the liquid has cooked off.
Meanwhile, brush the tortillas with a little oil, then put each one
in an ovenproof bowl (pudding basins are ideal). Bake for 5-6 minutes until golden and firm – work in batches if you only have 1 or 2 bowls. Remove from the oven and leave to cool while you repeat with the remaining tortillas.

To serve, half-fill the tortilla cases with shredded lettuce, then top with the hot chipotle beef, tomatoes and cucumber. Add a dollop of yogurt and a lime wedge to each, then sprinkle with paprika (if using) and serve straightaway.