The Farmer's Recipes

Aussie Beef Burritos


10 minutes preparation time.

40 minutes cooking time.

Serves 6.


3 tablespoons olive oil

750g thinly sliced chucked steak (or gravy beef)

1 large finely chopped brown onion

2 crushed gralic cloves

1 teaspoon Mexican chilli powder

1 teaspoon cumin powder

2 tablespoons tomato paste

500ml (2 cups) Campbell's Real Stock Beef

400g can corn kernels, drained, rinsed

2 tomatoes (deseeded, quartered and thinly sliced)

1/2 bunch chopped fresh coriander,

 6 tortillas


Heat 1tbs of olive oil in a non-stick frying pan over medium heat. Place beef in the pan in batches until brown. Transfer the beef to a plate and set aside.

Add onion, garlic, Mexican chilli powder and cumin into the pan and stir for 2 minutes over medium heat. Place the beef back onto the pan and add tomato paste. Cook again while stirring for another 2 minutes.

Pour in Campbell's Real Stock and bring to the boil. Reduce heat to a low simmer for 30 minutes or until the liquid has almost evaporated.

Meanwhile, in a bowl combine the corn, tomato, coriander and remaining olive oil and season with salt and pepper.

Once finished cooking, assemble the burrito. Place a tortilla on a flat surface, and 1/6 of the cooked beef just left of the centre. Top with corn mixture and roll into a burrito.