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 tbsp olive oil

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.

Click here for a chicken fajita recipe