What you'll need:
- 1 small onion
- Some oil for cooking
- 600g steak, cut into chunks
- 3 tsp taco seasoning
- 2 tomatoes, halved
- 200g tin of sweetcorn, drained
- 200g grated strong Cheddar
- 4 large soft tortilla wraps
Time: 45 minutes
Preheat your oven to 200C. While heating up, take your onion and roughly chop it. Add a dash of oil to a large frying pan, and gently fry the onion for 7-10 minutes, until softened and starting to brown. Add your beef chunks along with your Mexican seasoning, and cook together for 10 minutes or more or less cooked through.
Take a cheese grater, and grate your tomato halves into the pan. Once the flesh is grated, it should be easy to discard the skins. Increase the heat, and cook for 3 minutes to allow the tomato flesh to coat the meat. Chuck in the sweetcorn and stir.
Place your tortilla wraps on a chopping board, and spoon the meat mixture into the middle of each one. Sprinkle with grated cheese, then fold the sides of the wrap over, followed by the bottoms and tops to enclose the filling completely. Place the filled wraps fold-side down on a baking tray, rub a little oil over the top, and bake for 7 minutes on one side, then flip them and bake for a further 5 minutes. Serve hot with whatever Tex-Mex sides you fancy.
This recipe will go brilliantly with a good bottle of Aussie Shiraz such as the Ngeringa JE Shiraz 2013. This pairing is going to work like a dream!
There you have it -- a recipe for Baked Burrito!
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