Tex-Mex beef burritos

Name: Tex-Mex beef burritos
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 8-10
Cuisine: Mexican recipes
Ingredients: 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

Published: 30 Jun 13
Updated: 18 Mar 24

Test kitchen approved

These Tex-Mex burritos with beef, refried beans guacamole and salsa are a perfect way to feed a crowd.

Serves 8-10
Takes 20 minutes to make, 50 minutes to cook

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Ingredients

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

Method

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.

Recipe from July 2013 Issue

Nutrition

Nutrition: per serving

For 10 servings

Calories: 399kcals
Fat: 16.9g (6.1g saturated)
Protein: 20.7g
Carbohydrates: 39.6g (3.2g sugars)
Fibre: 7.4g
Salt: 1.7g

delicious. tips

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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