Chilli burritos

Preheat oven to moderate, 180°C. Lightly oil a rectangular baking dish.

Heat oil in a large frying pan on high. Saute garlic and chilli for 30 seconds, until fragrant.

Add mince and brown well, breaking up lumps as it cooks. Stir in taco seasoning and cherry tomatoes. Simmer, stirring, for 4-5 minutes. Allow to cool.

Place all tortillas on a dry bench top. Divide the beef mixture evenly between each wrap. Top each with a tablespoon of sour cream and a tablespoon of cheese. Roll up tightly and place in dish, seam-side down.

Spray the top of the burritos with oil and pour salsa over. Sprinkle with remaining cheese. Cover with foil and freeze.

If eating now, bake for 20 minutes, until lightly browned.

Top tip The chilli mince is a great staple for the freezer. Simply follow our recipe up to end of Step 3. Then freeze and use in tacos, as a topping for nachos or a filling for empanadas.

To reheat, defrost in fridge overnight. Bake in a moderate oven, 180°C, for 30-35 minutes, until filling is hot and cheese is golden.