Mexican food, we all love it. My middle son and I love a really hot chilli but we do a lot of chillis, enchiladas and fajitas for the whole family. This is a twist on both burritos and fajitas. The best bit is you can eat them in three different ways, some messier than others!
For 4 you will need:
- 500g minced beef
- 8 corn tortillas
- 150g basmati rice
- Round lettuce, shredded
- Two red onions, roughly sliced
- 2 limes, sliced into quarters
- 12 cherry tomatoes, halved
- Third of a cucumber, roughly diced
- 2 tablespoons Tabasco chipotle chilli sauce, or an own label chipotle chilli paste
- 1 teaspoon paprika
- 200ml boiling water
- 200g Greek yoghurt
- Olive oil
Preheat the oven to 180°c. Brush a little olive oil over both sides of each tortilla. Place one in each of four soup or breakfast bowls (you’ll do this twice), pressing down into the bowl shape, and place in the oven for 6-7 minutes until the edges start turning brown. Take out the oven, carefully remove the tortillas from the bowl and set aside to cool. Repeat to do the other four.
Place the onions and mince in a frying pan with a good glug of olive oil. Fry on a medium heat for around 10 minutes until the onion goes soft.
Boil salted water in another saucepan and place the rice it, simmering until the rice is cooked. Drain. Try and time it so this stage ends at the same time as the next.
Measure the 200ml boiling water into a jug and add the chipotle sauce/paste and the paprika. Stir well and add to the mince, season with salt and pepper, then turn up the heat a little and let it bubble away so the water evaporates, stirring regularly. This should take around 10 minutes.
Start construtting the bowls. Place some lettuce in the base, then a large spoonful of rice. Add a good serving of mince on top, plus some tomatoes and cucumber, then a dollop of the yoghurt. Squeeze a lime quarter all over the top and place the lime in the bowl. Serve and enjoy!