High Protein Cheesy Beefy Burritos
Serves 10
Directions
- 1Add 250g of washed uncooked white rice to your rice cooker.
- 2Pour 500ml of chicken stock into the rice cooker, ensuring it's about an inch above the rice line.
- 3Add 1 tsp of chicken stock powder.
- 4Add 1 tsp chilli powder, 1/2 tsp cumin, 2 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder to the rice cooker.
- 5Add 3 diced garlic cloves and 50g tomato paste to the rice cooker.
- 6Mix all ingredients in the rice cooker thoroughly and then cook the rice.
- 7While the rice is cooking, sauté 1/2 diced onion in a pan.
- 8Add 750g extra lean beef mince to the pan with the diced onion.
- 9Add 4 diced garlic cloves to the beef mince.
- 10Season the beef mince with 1 tsp salt, 1 tsp chilli powder, 1/2 tsp cumin, 2 tsp smoked paprika, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.
- 11Once the meat browns, add 135g of light cream cheese.
- 12Add 120g of light grated cheese.
- 13Pour 80ml of your favorite hot sauce into the pan.
- 14Add 100g of tomato paste and cilantro to the beef mixture.
- 15Mix all ingredients in the pan well to combine.
- 16Once the rice is ready, let it cool for 10 minutes.
- 17Grab one warm tortilla.
- 18Equally distribute the cooked rice and beef mixture onto the tortilla.
- 19Add 30g of nacho cheese sauce and cilantro on top of the rice and beef.
- 20Roll the tortilla tightly to form a burrito.
- 21Toast the rolled burrito until golden brown.
- 22Repeat the process for the remaining 9 burritos.
- 23Store the finished burritos in the fridge or freezer.
- 24Reheat the burritos when you're ready to eat.
Ingredients
- 250 g Uncooked Washed White Rice
- 500 ml Chicken Stock
- 1 Tsp Chicken Stock Powder
- 1 Tsp Chilli Powder
- 0.5 Tsp Cumin
- 2 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 3 Diced Garlic Cloves
- 50 g Tomato Paste
- 0.5 Diced Onion
- 750 g Extra Lean Beef Mince
- 4 Diced Garlic Cloves
- 1 Tsp Salt
- 0.5 Tsp Black Pepper
- 135 g Light Cream Cheese
- 120 g Light Grated Cheese
- 80 ml Hot Sauce
- 100 g Tomato Paste
- Cilantro
- 1 Warm Tortilla
- 30 g Nacho Cheese Sauce
Equipment
rice cookerpanwooden spoonbowlmetal spoon
Tips
- You can easily meal prep these burritos and store them in the freezer for weeks.
- Reheat when you're ready to eat.
- The seasonings for the beef can be substituted for store bought taco seasoning.
- Let the rice cool for 10 minutes once ready before assembling the burritos.
- Warm tortillas make rolling easier and prevent tearing.
- Roll the burritos tightly to keep the filling secure.
- Toast the burritos for a golden-brown finish and to help seal them.
- These burritos have over double the protein compared to Taco Bell's equivalent, with only slightly more calories.
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