So, it’s already established that we are a Mexican food loving family, this is another great simple meal that we’ve added to our Mexican list. I’m not sure how authentic they are but they are definitely yummy and well received by all in our house – and even our guest tonight.
For the tortillas, you can buy those that you enjoy in store, but we use my Masa Tortillas
- 700-800g gravy beef
- 2 tbsp Mexican Seasoning (also my husbands wants it spicier so I’ll use 3 next time!)
- Salsa (I make this recipe and use 1/3 of it for this meal)
- 2 x 400g tin corn kernels, drained and rinsed
- 400g tin red kidney beans, drained and rinsed
- 400g tin re-fried beans
- 400g tin black beans
Place the beef in the bottom of your slow cooker. Sprinkle over the seasoning.
Add the salsa to the top and ensure even coverage, then place lid on and cook on low for 4 hours.
Remove lid and add corn and beans. Stir well so that the re-fried beans are evenly distributed. Return lid and cook on low for another 3-4 hours.
Remove lid and using a fork, gently pull apart the beef so that the meat is now shredded. Mix well and allow to cook for a further half hour on low.
Make or warm your tortillas.
To serve we use a couple of chopped ripe avocados seasoned with pink salt, ground black pepper, a squeeze of lime juice and a sprinkle of fresh chopped coriander. Add grated cheese of choice too if you wish (We use Bio Cheese for Ellie).
Place spoonfulls of meat in the middle of the tortilla, add avocado mix and cheese to the top then fold into a burrito and eat immediately.
This quantity of meat makes enough for our family of 6 for 2 dinners plus a couple of lunches. It freezes well.
For a lighter option I also use a large lettuce leaf in place of a tortilla … Delish and so fresh and crunchy!
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