Serves 4-6 (or two with many, many left overs)
This is a recipe conjured up many years ago by my good friend Tate and myself. This is not for the faint of heart. Easy to make, but monstrous in size, prepare yourself for feeling very full for a very long time.
This is a special dedication to celebrate Tate’s birthday. Happy birthday, Tate!
- 1 pack jumbo soft tortillas
- 1 can chilli beans (whatever strength you enjoy)
- 1 can tomatoes (you can also use flavoured)
- 1kg beef mince
- 1 pot sour cream
- 2 tbsp cumin
- salt & pepper
- lots of grated cheese
- crispy lettuce
- 1x red capsicum (bell pepper)
You will need
- large chopping board/baking paper lined tray
- large sharp knife & grater
- large frying pan and spatula
- sink with warm water for washing hands after handling raw meat
- Grate cheese and set aside. Dice capsicum and set aside
- On medium heat, add dash of cooking oil and as it warms, crumble in your mince
- As the mince browns, add tomatoes, chilli beans, capsicum, cumin and seasoning.
- Stir thoroughly and crank up the heat as you let it simmer and stir occasionally.
- On your tray/chopping board, lay out tortillas flat, in a 2×3 formation, overlapping in the centre.
- Spread most of the sour cream over the tortillas to act a bit like glue.
- Sprinkle lettuce and some grated cheese down the centre.
- When the sauce has largely reduced and mince is cooked, take off heat (10-15 mins)
- Spread mince and sauce over the centre of the tortillas, leaving space for folding
- Add remaining cheese on top and set any left over mince aside (you can use for nachos or quesadillas)
- Fold the end tortillas up and then fold the sides up in a tortilla parcel
- You may need another person for this bit: Carefully pick up the burrito and flip, so the joins are not visible
- Serve on the tray, cutting pieces for each person