Baked Beef Burritos with Mexican Street Salad

Burritos are one of the easiest and most delicious dishes of Mexico and in this recipe they are baked - making them them healthy (okay, maybe more so with low fat cheese). Either way. Its a lovely dish which you can make as mild or as hot as you like. I tend to eat this with a lot of jalapenos, but I like hot food.

Another addition you can make is to add some refried beans to the inside of the burrito when you are adding the mince. You can but refried beans in a can or you can try my easy recipe here.

For the burritos:

500g beef mince
1/2 onion, chopped
2 cloves garlic, chopped
1 tsp cumin
1 tsp black pepper
1/2 tsp paprika
1/2 tsp salt
3 tbsp. crème fraiche
200g chopped tinned tomatoes
150g grated cheese (gruyere or cheddar)
4 flour tortillas
150g fresh tomato sauce

Dry fry the mince in a pan - any fat in the meat will be enough so you shouldn't need oil. Add the onion and garlic and cook for about 5-6 minutes until cooked. Then add the spices and seasoning. Stir through and turn the heat off - leave to cool. Then add the tomatoes and crème fraiche and combine well.

Set the oven to 190 C and have a 9-10 inch square oven dish ready. Lay out one of the tortillas on a board and fill with a quarter of the beef mix. Top with a good handful of the cheese and roll up. Put into your oven dish and repeat with the other three.

Drizzle over some tomato sauce and top with any remaining cheese. Put in the oven for about 20 minutes until cheese bubbling and heated through.

For the corn salad:

Cut the corn of two corn cobs and put into a bowl. In a separate bowl mix, 4 chopped spring onions, 2 tbsp. mayonnaise, a small handful fresh coriander, chopped, 1/2 small red pepper, chopped along with the juice of one lime.

Fry the corn in 1 tbsp. oil in a wok until beginning to blacken. Add to the salad and stir well. You can add some chilli powder, or fresh jalapenos, or even a shake of tabasco - whatever you like. 

Serve warm with a piping hot serving of the beef burritos. Sprinkle with extra coriander and chopped spring onions....and Enjoy!