• 4servings
  • 40minutes
  • 145calories

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Ingredients Jump to Instructions ↓

  1. 8 x Old El Paso Soft Flour Tortillas

  2. 1 sachet Chilli and bean Burrito Spice Mix

  3. Mild Salsa

  4. 500g mince - pork, or lamb work best

  5. 100g cheddar cheese , grated

  6. 1 x small onion , finely chopped

  7. 1 x yellow pepper, deseeded and sliced

  8. 1 x red pepper , deseeded and sliced

  9. 1tbsp corn oil

  10. A handful of chopped coriander

Instructions Jump to Ingredients ↑

  1. Put the mince, onion, coriander and half of the spice mix in a large bowl. Mix together, then shape into 32 small meatballs (about the size of a whole walnut).

  2. Heat the oil in a large frying pan and add the meatballs, cook over a medium heat for 4-5 minutes, until lightly browned on all sides. Remove from the pan.

  3. Add peppers and cook for 2-3 minutes. Return the meatballs to the pan and add the remaining spice mix and 125ml warm water.

  4. Cover and simmer over a medium heat, for 10 minutes, stirring occasionally and adding a little water if the sauce becomes too dry, until the meatballs are cooked through.

  5. Warm the Soft Flour Tortillas. pile in 3 or 4 little meatballs per burrito, a sprinkle of cheese and a spoonful of salsa. Roll up, not forgetting to tuck in one end to make a burrito.


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