200g Minced beef
1 Onion (finely diced)
1 clove Garlic
4 Large Eggs (beaten)
4 Large Burrito-size tortillas
1 Avocado (sliced)
100g Grated cheddar
1 Vine tomato (sliced)
2 tsp Méline's Chilli sauce
4 Rations Bacon
100g Sweetcorn (kernels)
1 small Gem lettuce (sliced)
Heat a large non-stick pan over medium-high heat. Add the beef mince and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the beef from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low.
Add the onion and garlic sweat until soft, add the passata and then beef mince.
Simmer for a good 20mins and then take off and set aside.
In a medium bowl, whisk the eggs with one tsp of chilli sauce and a pinch of salt.
Heat a non-stick pan, put in the butter, wait until it melts and starts to foam, pour in the beaten egg, sir a few times and then leave to set on a low heat. Tip then egg mix out of the pan onto a chopping board.
Cut into square pieces 10cm by 10cm approximately.
Grill the bacon until it is nice and crispy, slice into small pieces.
Assemble the burritos:
"Don't use a cold tortilla wraps"
It'll be really hard to fold and roll and will likely break on you. Warm or room temp makes things much easier.
Place some gem lettuce in the middle of the burrito then three slices of tomato and avocado.
Spoon 2 tbsp of the hot beef mince ontop 1 tbsp spoon of the sweetcorn, put the cheese on top, some of the bacon, and a little extra chilli sauce to your liking.
Now you can fold in the two sides and roll up tightly to form the tortilla.
Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap/tin foil and refrigerated, before cooking.
To reheat leftover burritos, wrap in foil and warm in a 170˚c oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)
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