High Protein Grilled Cheese Burritos
Directions
- 1Cook up some diced onions in a pan.
- 2Add the extra lean beef mince to the pan.
- 3Add minced garlic cloves to the pan.
- 4Add all the listed seasonings: salt, chili powder, cumin, smoked paprika, black pepper, onion & garlic powder, and oregano.
- 5Add crushed tomatoes to the mixture.
- 6Sprinkle light grated cheddar cheese over the ingredients.
- 7Pour in enough chicken broth to cover the mince.
- 8Mix everything together on a lower heat until well combined.
- 9Add cilantro to the mixture.
- 10Add Spanish-style minute rice (or your choice of rice) to the pan.
- 11Mix the rice into the filling and place a lid on top for approximately 20 minutes.
- 12Mix the rice and filling every few minutes during cooking.
- 13Grab 6 warm tortillas.
- 14Evenly distribute the filling across each tortilla.
- 15Add nacho cheese sauce and cilantro to the filling on each tortilla.
- 16Roll each burrito tightly.
- 17Place some mozzarella cheese on a pan.
- 18Place a rolled burrito on top of the cheese in the pan and cook on low for 2-4 minutes until golden brown and crispy.
- 19Repeat the process for the other 5 burritos.
Ingredients
- 0.5 Diced White Onion
- 900 g Extra Lean Beef Mince / Ground Beef
- 4 Minced Garlic Cloves
- 1 Tsp Salt
- 1 Tsp Chilli Powder
- 0.5 Tsp Ground Cumin
- 2 Tsp Smoked Paprika
- 0.5 Tsp Black Pepper
- 1 Tsp Onion & Garlic Powder
- 1.5 Tsp Oregano
- 400 g Canned Diced / Chopped Tomatoes
- 100 g Light / Low Fat Cheddar Cheese (Dairyworks Natural Cheddar)
- 250 ml Chicken Broth
- Coriander / Cilantro
- 600 g Cooked Minute Rice (Ben’s Original Mexican Style Rice - can be substituted for white rice or your choice of rice)
- 6 Tortillas (Simsons Pantry Large Low Carb Protein Tortillas)
- 1 Tbsp Nacho Cheese Sauce (Old El Paso Creamy Taco Dip)
- 20 g Light Grated Mozzarella
Equipment
PanLidSpatula
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