My Mexican burritos

A mild and tasty wrap for the kids; for the adults, a spicy version served with salsa and plated up. Feel free to skip the tortilla if you want to avoid the boombah!

INGREDIENTS

1 tablespoon vegetable oil

1 onion, diced

4 garlic cloves, crushed

700g minced beef

1 teaspoon salt

400g tinned chopped tomatoes

6 corn tortillas

cheddar, grated, to serve

INGREDIENTS FOR ADULTS

3/4 teaspoon sweet paprika

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 birdseye chilli, chopped

SALSA

2 tomatoes, diced

1/2 red capsicum, seeded and diced

1/2 telegraph cucumber, diced

3 spring onions, sliced

1/2 cup coriander leaves and stems, chopped

1 small garlic clove, crushed

1 birdseye chilli, chopped

1/2 lime, juiced

1 1/2 tablespoons olive oil

salt

METHOD

Heat the vegetable oil in a frying pan over a medium heat. Sauté the onion and garlic until translucent, about 2–3 minutes. Add the beef mince, season with salt and cook, stirring constantly, for about 5–7 minutes or until browned.

Transfer half the mince into another pan.

DISH ONE

To one pan, add half the tinned tomatoes and ¼ cup of water, stir and bring to the boil. Reduce the heat to low–medium and cook for 25 minutes, stirring occasionally.

Heat the tortillas according to the packet instructions. Scoop some of the meat mixture into the tortillas, top with cheese and serve the burritos to the kids.

DISH TWO

To the other pan, add the spices and chilli and cook over a medium heat for 1–2 minutes, or until the spices are fragrant. Add the remaining tinned tomatoes and ¼ cup of water, stir and bring to the boil. Reduce the heat to low–medium and cook for 25 minutes, stirring occasionally.

While the beef is cooking, combine the salsa ingredients in a bowl.

Serve the spicy beef with the fresh salsa for the grown-ups.

#janeken2 #burritos #tomato #cheddar #paprika #cumin #coriander