Name: Beef burrito baskets
Cook time: 115 min
Total time: 115 min
Yield: 4
Ingredients: 4 x 15cm flour tortillas; 2 tablespoon olive oil; 600 gram beef rump steak, sliced thinly; 1 brown onion (150g), chopped coarsely; 1 green capsicum (150g), sliced thinly; 1 yellow capsicum (150g), sliced thinly; 1 clove garlic, crushed; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cayenne pepper; 400 gram can diced tomatoes; 1 1/2 cup (375ml) beef stock; 1 tablespoon coarsely chopped fresh oregano; 400 gram can kidney beans, rinsed, drained; 1 cup (120g) coarsely grated cheddar cheese; 1/3 cup (80g) sour cream; 1/3 cup loosely packed fresh coriander leaves; 1 avocado (250g), chopped finely; 1 tomato (150g), seeded, chopped finely; 1/2 red onion (50g), chopped finely; 1 tablespoon lime juice; 1 tablespoon olive oil

Ingredients

4 x 15cm flour tortillas

2 tablespoon olive oil

600 gram beef rump steak, sliced thinly

1 brown onion (150g), chopped coarsely

1 green capsicum (150g), sliced thinly

1 yellow capsicum (150g), sliced thinly

1 clove garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cayenne pepper

400 gram can diced tomatoes

1 1/2 cup (375ml) beef stock

1 tablespoon coarsely chopped fresh oregano

400 gram can kidney beans, rinsed, drained

1 cup (120g) coarsely grated cheddar cheese

1/3 cup (80g) sour cream

1/3 cup loosely packed fresh coriander leaves

1 avocado (250g), chopped finely

1 tomato (150g), seeded, chopped finely

1/2 red onion (50g), chopped finely

1 tablespoon lime juice

1 tablespoon olive oil

Method

1.Preheat oven to 180°C/160°C fan-forced. Spray four holes of six-hole (¾-cup/180ml) texas muffin pan with oil.

2.Push tortillas carefully into pan holes; bake about 15 minutes or until crisp. Cool in pan.

3.Heat half the oil in large frying pan; cook beef, in batches, over high heat, until browned.

4.Heat remaining oil in same pan; cook onion, capsicums, garlic and spices, stirring, until onion softens. Return beef to pan with undrained tomatoes, stock and oregano; simmer, uncovered, about 1 hour or until sauce thickens and is reduced by half. Add beans; stir until heated through.

5.Meanwhile, make avocado salsa. Combine ingredients in small bowl.

6.Divide beef mixture among tortilla cups; top with cheese. Bake about 5 minutes or until cheese melts.

7.Serve burrito baskets topped with sour cream, avocado salsa and coriander.

If you’re after a shortcut, you can skip making the tortilla baskets in steps 1 and 2, and simply serve the beef mixture, avocado salsa and accompaniments in warmed tortillas.
Note

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Ingredients

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