The Farmer's Recipes
Aussie Beef Burritos
10 minutes preparation time.
40 minutes cooking time.
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,
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.