Tex-Mex beef burritos
- July 2013
- Serves 8-10
- Takes 20 minutes to make, 50 minutes to cook
These Tex-Mex burritos with beef, refried beans guacamole and salsa are a perfect way to feed a crowd.
- 16.9g (6.1g saturated)
- 39.6g (3.2g sugars)
For 10 servings
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 green chillies, finely chopped
- 3 tsp chilli powder
- 2 tsp ground cumin
- 500g British beef mince
- A few sprigs of fresh oregano, chopped, or 2 tsp dried
- 700g passata
- 30g grated 100 per cent cacao (we like Willie’s Venezuelan Black, from Waitrose and Ocado)
- 400g tin refried beans
- 8-10 flour tortillas
- Guacamole, tomato salsa and lime wedges to serve
- Heat the oil in a large saucepan over a medium heat, then fry the onion for 10 minutes until soft and starting to turn golden. Add the garlic and chillies and cook for 2 minutes. Add the spices and cook for another few minutes.
- Add the mince and season, then increase the heat and cook the meat, stirring, until browned all over.
- Stir in the oregano, passata and cacao, then reduce the heat and simmer for 40-50 minutes (adding a splash of water if it gets too dry) until you have a rich, thick sauce. Stir through the refried beans and cook for 2 minutes more, then season to taste.
- Warm the tortillas briefly in a microwave or char them over a gas flame, then serve with the chilli, guacamole, tomato salsa and lime wedges, allowing everyone to make up their own burritos.
Turn this recipe into enchiladas: lay the filled tortillas side by side in an ovenproof dish, pour over passata and scatter with grated cheese, then bake in a hot oven until bubbling and golden.
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