Mexican Beef Burritos

Mexican Beef Buritto


  • 1 onion, diced
  • 400g minced beef
  • 4 tsp chipotle chilli paste
  • 400g can chopped tomatoes
  • 400g can kidney beans, drained and rinsed
  • Guacamole, ready made or home made
  • 4 Mission Plain XL Wraps
  • 250g pouch Mexican rice
  • 190g can sweetcorn, drained
  • 100g Cheddar cheese, grated
  • 50g iceberg lettuce, shredded
  • Fresh tomato salsa, to serve
Mission Wraps

Chilli beef, rice and Cheddar cheese combine so well in this tasty recipe from Mission Wraps

Serves: 4
Preperation time: 20min
Cooking time: 45min

  1. Fry the onion and beef in a large saucepan to brown, stir in the chipotle paste and cook for 1-2min. Add the chopped tomatoes and kidney beans, cover and simmer for 15min.
  2. Remove the lid and cook for a further 5min. Once the beans are softened, remove from the heat and allow to cool.
  3. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6.
  4. Spread the guacamole down the centre of each tortilla, top with a line of Mexican rice then add the mince alongside the rice. Sprinkle with the sweetcorn, cheese and lettuce.
  5. Fold in the 2 sides of the tortilla and roll up. Wrap tightly in foil. Bake on a metal baking tray for 20-25min.

Cook’s tip: For a vegan option, replace the minced beef mixture with refried beans and use a vegan grated cheese alternative.

The People's Friend on sale Aug 2 2023

In this week’s issue of “The People’s Friend”, on sale August 2, we have a wonderful spread of recipes all featuring healthy nuts.

For more recipes, visit our Cookery section. Or you can subscribe to “The People’s Friend” here, to make sure you never miss any of our recipe spreads!