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Prepare the Taco Beef: Spray a large pan with cooking spray. Add 800 grams of lean ground beef (5% or less) to the pan. Cook the beef on high heat, breaking it up with a wooden spoon, until it's about halfway done and browned.

Add the homemade taco seasoning (2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne, 1 teaspoon cumin, 1 teaspoon oregano, 2 teaspoons salt, 1 teaspoon black pepper) to the beef. Add 1 diced medium red onion and 1 diced red bell pepper to the pan. Stir the mixture and cook until the vegetables are soft.

Add 200 grams of fajita sauce to the pan. Mix well until all ingredients are combined and the beef looks uniform in color. Remove from heat and set aside.

Prepare the Mexican Red Rice: In a separate pot, melt 15 grams of light butter. Add 200 grams of washed rice to the melted butter.

Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne, and 1 teaspoon salt to the rice. Add 35 grams of tomato paste to the pot. Stir the mixture and toast until fragrant.

Pour in 400 ml of chicken stock. Bring the mixture to a bubble (boil). Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes until the rice is fully cooked. Remove from heat and let it rest for 5 minutes, keeping the lid on.

Assemble the Burritos: Lay out a warm tortilla on a clean surface. Add 1/6 of the prepared Mexican red rice (approximately 30 grams) to the center of the tortilla.

Add 1/6 of the cooked taco beef mixture (approximately 160 grams) on top of the rice. Sprinkle 30 grams (1/6 of 180 grams) of low fat cheese over the filling.

Fold in the sides of the tortilla towards the center. Roll the tortilla tightly from the bottom to create a burrito. Repeat the assembly process for the remaining 5 tortillas to make a total of 6 burritos.

Toast and Store: Optionally, toast the assembled burritos in a pan (optionally with butter) folded side down to seal them and achieve a crispy exterior.

Allow the burritos to cool completely before wrapping them. Wrap each cooled burrito tightly in foil for storage.


Prepare the Taco Beef: Spray a large pan with cooking spray. Add 800 grams of lean ground beef (5% or less) to the pan. Cook the beef on high heat, breaking it up with a wooden spoon, until it's about halfway done and browned.

Add the homemade taco seasoning (2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne, 1 teaspoon cumin, 1 teaspoon oregano, 2 teaspoons salt, 1 teaspoon black pepper) to the beef. Add 1 diced medium red onion and 1 diced red bell pepper to the pan. Stir the mixture and cook until the vegetables are soft.

Add 200 grams of fajita sauce to the pan. Mix well until all ingredients are combined and the beef looks uniform in color. Remove from heat and set aside.

Prepare the Mexican Red Rice: In a separate pot, melt 15 grams of light butter. Add 200 grams of washed rice to the melted butter.

Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne, and 1 teaspoon salt to the rice. Add 35 grams of tomato paste to the pot. Stir the mixture and toast until fragrant.

Pour in 400 ml of chicken stock. Bring the mixture to a bubble (boil). Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes until the rice is fully cooked. Remove from heat and let it rest for 5 minutes, keeping the lid on.

Assemble the Burritos: Lay out a warm tortilla on a clean surface. Add 1/6 of the prepared Mexican red rice (approximately 30 grams) to the center of the tortilla.

Add 1/6 of the cooked taco beef mixture (approximately 160 grams) on top of the rice. Sprinkle 30 grams (1/6 of 180 grams) of low fat cheese over the filling.

Fold in the sides of the tortilla towards the center. Roll the tortilla tightly from the bottom to create a burrito. Repeat the assembly process for the remaining 5 tortillas to make a total of 6 burritos.

Toast and Store: Optionally, toast the assembled burritos in a pan (optionally with butter) folded side down to seal them and achieve a crispy exterior.

Allow the burritos to cool completely before wrapping them. Wrap each cooled burrito tightly in foil for storage.
