Nacho Beef Burritos

Ingredients

• 1 tbsp olive oil
• 500g lean beef mince (5% fat)
• 2 tbsp fajita seasoning
• 1 red pepper, seeds removed and thinly sliced
• ½ red onion, finely chopped
• 1 tomato, finely chopped
• 1 avocado, peeled, stone removed and finely chopped
• small handful fresh coriander, finely chopped
• ½ Little Gem lettuce, shredded
• 1–2 limes, juice only
• 2 tbsp soured cream
• 4 large flour tortilla wraps
• 35g cheddar, grated
• 2 handfuls tortilla chips
• pinch salt
• hot sauce, to serve

1. 1Heat the olive oil in a large frying pan over medium-high heat, and add the mince.
2. 2Fry for 3–4 minutes until browned, breaking the mince up well with the back of a wooden spoon.
3. 3Add the fajita seasoning, red pepper, and 2 tablespoons of water.
4. 4Fry until the pepper has softened slightly, then turn off the heat and set aside.
5. 5In a bowl, mix together the onion, tomato, avocado, coriander, and lettuce.
6. 6Season with lime juice and a pinch of salt, then set aside.
7. 7Spread 1 tablespoon of soured cream on each tortilla wrap, sprinkle over the cheddar, add a few spoonfuls of the lettuce mixture, and then top with the beef mixture.
8. 8Crumble a handful of tortilla chips on top of each wrap, then fold in the corners and tightly roll up each wrap into a burrito, ensuring everything is tucked in.
9. 9Heat a dry frying pan and toast each burrito on all sides until crisp and golden.
10. 10Serve with plenty of hot sauce.