Mexican burritos


1 medium onion

½ red chilli or ½ x 5ml spoon dried chilli flakes

1 red pepper

400g can chopped tomatoes

50g hard cheese, e.g. Cheddar cheese

225g lean beef mince

2x 15ml spoon tomato purée

2 flour tortillas


Vegetable knife, chopping board, sieve, grater, saucepan, colander.


1. Prepare ingredients:

  • peel and dice the onion;
  • deseed and finely dice the chilli; thoroughly wash and dry hands after touching chilli;
  • deseed and finely dice the pepper;
  • open the can of tomatoes and drain the juice using a sieve;
  • grate the cheese.

2. Dry fry the mince in a saucepan with the onion until the meat is browned. Thoroughly wash and dry hands if touched the raw meat. Carefully drain off any excess liquid using a colander.

3. Add the chilli, pepper, tomato purée and drained chopped tomatoes and stir well.

4. Cover the saucepan and simmer for 15 minutes.

5. When cooked, place half the mixture in a line down the centre of the tortilla and sprinkle with cheese. Fold each side and top and bottom to make a parcel.

Top tips:

  • To make your dish go further, add some canned red kidney beans after the chopped tomatoes.
  • Serve with a mixed salad and Mexican dips of your choice.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Melt, simmer and boil
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Portion / Divide

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