Beef and bean burrito parcels
Preparation...10 minsCooking...two hoursServes...10
- 1.5kg stewing beef, diced
- 50g taco seasoning
- 75ml vegetable oil
- 300g onion, thinly sliced
- 50g green chillies, deseeded and sliced
- 150g red pepper, thinly sliced
- 150ml red wine vinegar
- 500ml beef stock
- 200g Mexican salsa sauce
- 350g tomatoes, remove seeds and dice
- 400g tinned refried beans
- 20 tortillas, warmed
- 150g Monterey jack cheese (10 slices)
- salt and pepper
- 150ml sour cream
- 2g chives
Place the diced meat into a large bowl. Sprinkle in the taco seasoning and mix well. Heat the oil in a thick-bottomed pan, add the beef and cook until lightly browned on all sides. Add the onion, chillies and red pepper and cook for three to four minutes to soften.
Pour in the red wine vinegar, beef stock and Mexican salsa sauce. Bring to the boil, season with salt and pepper and simmer for one and a half hours, or until the meat is tender.
Remove the meat and vegetables from the cooking pan and reduce the cooking liquid by half.
Return the beef to the pan and reheat. Heat the refried beans in a little water. Place a portion of the beans on a warmed tortilla. Add a portion of the beef casserole and diced tomato and wrap into a parcel. Place the cheese on top. Place on a tray and warm through a preheated oven. Pour sour cream into a bowl, sprinkle with chopped chives and serve separately.
Supplied by Masterfoods.
