Mexican Chilli Con Carne
with Tomato Salsa to Beef Burrito D2L
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Tomato Paste
Tomato
8
Classic Wraps
2
Garlic
1 packet
Baby Spinach Leaves
1 tin
Sweetcorn
1
Capsicum
Beef Mince
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
Coriander
1 packet
Sour Cream
1
Lime
2 sachet
Mexican Fiesta Spice Blend
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk;)
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and set aside, covered, for a further 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the carrot (unpeeled). Finely chop the red capsicum. Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander leaves. Slice the lime into wedges.
In a medium bowl, combine the tomato and the coriander with a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the carrot, red capsicum, garlic and Mexica Fiesta spice blend and cook for 2-3 minutes, or until fragrant. SPICY! Add less of the spice blend if you are sensitive to heat!
Add the tomato paste, water (for the beef) and the salt to the beef mince. Cook, stirring, for 2 minutes to warm through. Transfer 2 portions of the beef chilli to a medium bowl (this will become your lunch!). If you prefer a saucier chilli for dinner, add 1-2 tbs water to the frying pan and cook, stirring, until heated through.
Divide the basmati rice between bowls. Top with the chilli from the frying pan. Serve with 1/2 the sour cream, the tomato salsa and lime wedges.
When you're ready to pack your lunch, drain the sweetcorn. Spread 4 classic wraps with the remaining sour cream and sprinkle with the shredded Cheddar cheese. Divide the baby spinach, sweetcorn and reserved beef chilli between the wraps. Tuck in the ends and roll into burritos. Wrap in foil or plastic wrap and refrigerate. At lunchtime, remove the wrapping and reheat in a sandwich press or in 30 seconds bursts in the microwave until heated to your liking.
