High Protein Nacho Cheese Beef Burritos
Serves 6
Directions
- 1To a hot pan, add your lean ground beef, let it get a crispy sear, then flip it over and break it up.
- 2Add diced red onion and bell peppers, taco seasoning, and stir until soft.
- 3Add low sugar ketchup, a splash of water, and mix until the beef is fully coated.
- 4For the nacho cheese, in a pan, add evaporated milk, Mexican cheese blend, hot sauce, and stir on low heat until it thickens up.
- 5On a warm tortilla, add 1/6 of the nacho cheese and 1/6 of the taco beef mix.
- 6Roll it up tightly into a burrito.
- 7Toast the burrito in a pan to seal.
- 8Reheat when ready to eat.
Ingredients
- 1 kg lean ground beef
- 1 medium red onion
- 2 diced bell peppers
- 1 taco seasoning packet
- cooking spray
- 130 g low sugar ketchup
- 150 ml water
- 230 ml evaporated milk
- 180 g Mexican cheese blend
- 30 ml hot sauce
- 6 low calorie tortilla
Equipment
pan
Tips
- Wrap burritos in foil and store in the freezer for up to two months.
- To reheat, remove the foil, wrap in a damp paper towel and microwave for 5-6 minutes, flipping over halfway.
- Optionally toast in the pan after reheating to get crispy.
- Check out high protein cookbooks for over 100+ recipes like this one (link in bio).
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