This is the minced beef version of fajitas! Spicy beef chilli served up in tortillas. Freeze half for another time. (You can’t freeze the guacamole though!)
SERVES 8 – PREP 10 MINS – COOK 25 MINS
2 red onions, chopped
1kg minced beef
4 tsp ground coriander
4 tsp ground cumin
1 tsp chilli flakes
4 tbsp sun-dried tomato paste
600ml hot beef stock
2 x 400g can pinto beans, drained and rinsed
4 tbsp chopped fresh chives
2 x 150ml pot soured cream
2 packs 8 flour, or corn, tortillas
For the guacamole:
2 tomatoes, chopped
1 red onion, peeled and chopped
1 avocado, stone removed, peeled and choppedJuice of 1 lime
Handful of chopped fresh coriander
1 Heat the oil in a large pan and fry the onion for a few mins, to soften. Add the beef and cook for about 10 mins, to brown it all over.
2 Add the coriander, cumin, chilli flakes, sun-dried tomato paste, beef stock and pinto beans, and simmer for 20 mins.
3 To make the guacamole, mix together 2 chopped tomatoes, 1 red onion, 1 avocado, juice of lime, handful of coriander.
4 Stir the chopped chives into the soured cream.
5 Warm half the tortillas according to pack instructions.
6 Put half the chilli beef in a serving dish, put everything on the table and let everyone make their own burritos, with a tortilla, the beef, guacamole and soured cream.
Per serving: 767 cals, 36g fat (15g saturated), 72g carbs.
TO FREEZE: Cool half the casserole – tip into a freezerproof container. Freeze for up to 3 months. Defrost, reheat thoroughly until piping hot.
TIMESAVER: Buy a pack of readymade Mexican dips – instead of making your own.