This is my basic version of the beef burritos made with ragu, but feel free to add anything you’d like–rice, tomatoes, different cheeses etc.
I’m doing a two for one meal tonight in preparation for the coming week as I’d like to get the freezer stacked a little more. I also had a 750-gram portion of mince, so I thought I’d do 500 grams for the burritos and 250 grams for the ragu.
My little man seems to like beef at the moment, so I thought I’d make him a ragu and portion some up to have in the freezer. Unfortunately, he did not have the beef burritos because of all of the spices, but I can tell you that they were lovely and he’ll enjoy eating them when he’s older!
Delightful Beef Burritos and Beef Ragu
- ½ medium onion - diced
- 500 grams ground beef (minced beef)
- ½ teaspoon olive oil
- 2 cloves garlic - minced
- 2 tablespoons passata or crushed tomatoes (tomato puree with seeds removed)
- 3 tablespoons water
Burrito Seasoning Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoons paprika
- ½ teaspoon ground black pepper
Additions for Burrito
- ½ tin black beans
- 1 handful cherry tomatoes
- 1 medium avocado - mashed with 1 juiced lime
- 1 medium lime - juiced
Beef Ragu Ingredients
- 250 grams ground beef (minced beef)
- 1 tin tomatoes - chopped
- 1 teaspoon smoked paprika
- ½ medium yellow onion - diced
- In a large pan, fry the onion in a bit of oil for a few minutes, then brown off all mince. In another pan, add a little oil, add the carrots and celery, and cook on medium heat for 5 minutes.
- Take roughly a third out, put it into the other pan for the ragu, and add the tomatoes, paprika, and onion. Cook on low heat for about 30 minutes, stirring intermittently.
- With the remaining mince, add the garlic cloves, tomato puree and water, and cook for another minute.
- Add all of the seasonings, then stir through the beans.
- Warm the tortillas, then add your toppings.