Preparation time: 10 minutes | Cooking time: 25 minutes | Serves: 4 - 6
2 tbsp Mexican spices
500g beef mince
1 onion (finely chopped)
1 garlic clove (crushed)
1 beef stock cube
400g chopped tomatoes
200g black beans or kidney beans, drained
250g cooked rice
Toppings (I recommend salsa, sour cream and grated cheese)
Heat a splash of oil in a large, heavy based saucepan over a medium heat. Gently cook the onions for 8-10 minutes until softened. Add the garlic and cook for 30 seconds, followed by the Mexican spices and cook for a further 30 seconds.
Increase the heat to medium high and add the mince, cooking quickly until browned, breaking down any chunks of meat with a wooden spoon. Stir in the chopped tomatoes, crumble in the beef stock cube and season well with salt and pepper. Bring to a simmer and cook over a gentle heat for 15 minutes. Mix in the beans and cook for a further 5 minutes.
Spoon the beef burrito mixture into a bowl of rice and serve with toppings of your choice.
TOPPING SUGGESTIONS: Serve with salsa, sour cream and grated cheese. Also good with nachos or in corn tortillas.