'All in' burritos!

    4 hours

    I've called them 'All in' because I've not often found a recipe that incorporates all the ingredients I like to use.


    Norfolk, England, UK
    9 people made this

    Serves: 6 

    • 1 large onion, chopped
    • 2 tablespoons olive oil
    • 1kg beef mince
    • 3 garlic cloves, chopped
    • 650g tomato passata, or to taste
    • 2 red peppers
    • 3 teaspoons paprika
    • 1 beef stock cube
    • 2 tablespoons malt vinegar
    • 3 teaspoons ground cumin
    • chilli powder to taste
    • salt to taste
    • guacamole
    • 3 cups rice (I prefer basmati)
    • 2 tins refried beans
    • tomato salsa
    • sour cream
    • grated cheese
    • 6-12 tortillas (I like multi-grain. Yum!)

    Prep:2hr  ›  Cook:2hr  ›  Ready in:4hr 

    1. Your first step is to make the chilli. Soften the chopped onions in a pan with the olive oil, and add the mince once the pan is hot. Add the chopped garlic. Break up the mince, gently turning as you go. Once brown, add the passata and bring to an 'energetic' simmer.
    2. Add the peppers, followed by the seasoning (paprika, stock cube, vinegar, cumin, chilli powder, salt) one at a time, stirring in as you go. At this point you may want to add more/other seasoning as a chilli is very much a personal taste!
    3. Turn to a gentle simmer and leave for 10 to 15 minutes. Then, if you're doing it my way, switch off the heat, cover with a tea towel and leave to cool until other elements of meal are ready. Otherwise you can just simmer for a little while longer and serve.
    4. Here is where you make your guacamole. I got the recipe online from someone else. I've not included it here as it would just make for so much extra reading! You can of course buy ready-made guac if you would prefer :) If you decide to make it, leave the tomatoes out until the last second and move on to . . .
    5. . . . Rice! I boil mine. Wash it through first with hot water (under the tap is fine) until the water runs clear. Plunge in to boiling water about 1 inch above top of rice and, again, leave on an 'energetic' simmer until soft. Now, while that's on...
    6. . . . Re-fried beans! These need to be heated VERY gently and with great attention and they will burn and stick if you so much as think it! lol! I learned this the hard way! ;)
    7. Now is when it all comes together. Reheat your chilli, with a lid on if it looks a little dry. Once this is warm, add the tomatoes to your guac if you're making it, and grate a large pile of cheese in to a bowl. At this point, I put all the elements out on the dining table in serving bowls as trying to dish up and serve the wrapped tortillas is a nightmare and they'll be cold by the time you're done! Drain the rice, run some boiling water through it once more and add to the table. You can heat the tortillas if you want, I preheated my oven then switched it off and put them in for a minute or two.
    8. So that's chilli, guac, re-fried beans, rice, salsa, sour cream, cheese and tortillas on your now very Mexican-looking dining table! Fill a tortilla with every single element, wrap (bottom up, then sides over!) and enjoy! Don't be afraid to get messy with this one, I had juice literally running down my arms when I ate mine! :D


    Prep and cooking time varies! I have put 2 hours but I like to spend an afternoon with mine to cook the chilli, take it off the heat to stand until cool, then reheat it. This gives much better depth of flavour.

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    I cannot add a recipe and not love it myself really, can I?  -  08 May 2012