HIGH PROTEIN MEXICAN CHEESY BEEF BURRITOS
Directions
- 1Add some cooking spray to a pan.
- 2Add 800g of lean ground beef to the pan.
- 3Cook the ground beef on high heat until about halfway done.
- 4Add taco seasoning to the ground beef.
- 5Add 1 diced brown onion.
- 6Add 1 diced bell pepper.
- 7Stir until the vegetables are soft.
- 8Add 200g of fajita sauce.
- 9Mix well until it looks just like shown.
- 10Melt 15g of light butter in a pot.
- 11Add 200g of washed rice to the pot.
- 12Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
- 13Add 35g of tomato paste.
- 14Toast until fragrant.
- 15Add 400ml of chicken stock.
- 16Bring to a bubble.
- 17Simmer on low heat for 15-20 minutes until fully cooked.
- 18On a warm tortilla, add 1/6 of the Mexican rice.
- 19Add 1/6 of the taco beef.
- 20Add 30g of low fat cheese.
- 21Fold in the sides of the tortilla.
- 22Roll it into a burrito.
- 23Repeat for six burritos.
- 24Toast the burritos with the folded side down to seal.
- 25Store the burritos in the freezer.
Ingredients
- 800 g lean ground beef
- taco seasoning
- 1 diced brown onion
- 1 diced bell pepper
- 200 g fajita sauce
- cooking spray
- 15 g light butter
- 200 g washed rice
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cumin
- 0.5 tsp cayenne
- 1 tsp salt
- 35 g tomato paste
- 400 ml chicken stock
- 1 warm tortilla
- 30 g low fat cheese
Equipment
panpotwooden spoonknife
Tips
- Toast the burrito in the pan with the folded side down to seal it.
- Allow the burritos to cool before wrapping them in foil.
- To reheat, remove foil, wrap in a damp paper towel and microwave for 3-4 minutes from fridge or 5-6 minutes from freezer, flipping over at halfway.
- Unwrap carefully from paper towel, air-fry or toast in the pan for a couple of minutes to get crispy.
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