Chipotle BBQ Beef Burrito Bowls with Garlic Spicy Cheese Dippers
Chipotle BBQ Beef Burrito Bowls with Garlic Spicy Cheese Dippers
Ingredients
For the Chipotle BBQ Beef
- 500 g beef mince, 5%
- 2 teaspoons smoked paprika
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2-4 teaspoons chipotle paste
- 80 g BBQ sauce
- 100 ml water
For the Burrito Bowls
- 300 g mexican flavoured microwave rice
- 2 little gem lettuce, shredded
- 100 g sweetcorn
- 200 g cherry tomatoes, quartered
- 4 tablespoons pickled onions
For the Garlic Mexicana Dippers
- 4 mini tortilla wraps
- 100 g mexicana cheese, grated or sliced
- 20 g lighter butter spread
- 2 teaspoons chopped garlic
- 1 tablespoon fresh parsley, chopped
For the Chipotle Mayo
- 80 g lighter than light mayo
- 1 teaspoon chipotle paste
- 1 pinch salt
Instructions
- 1
In a small bowl, mix together the lighter than light mayo, chipotle paste, and a pinch of salt for the chipotle mayo. Set aside.
âąď¸ 2 min
- 2
Add the beef mince to a large pan over medium-high heat. Leave undisturbed for 2-3 minutes to develop some color before breaking it up with a spoon.
âąď¸ 5 min
- 3
Season the beef mince with the smoked paprika, garlic granules, onion granules, salt, and black pepper. Continue to cook, stirring occasionally, until the beef is fully browned.
âąď¸ 5 min
- 4
Stir through the chipotle paste and BBQ sauce into the browned beef.
âąď¸ 1 min
- 5
Pour in the water and cook for a couple of minutes until the sauce has reduced and thickened slightly.
âąď¸ 3 min
- 6
While the beef is cooking, prepare the microwave rice according to the packet instructions.
âąď¸ 2 min
- 7
Divide the cooked rice evenly among four serving bowls. Arrange the shredded little gem lettuce, quartered cherry tomatoes, sweetcorn, and pickled onions around the rice in each bowl.
âąď¸ 3 min
- 8
Heat a clean large pan over medium heat. Place two mini tortilla wraps in the pan and top each with half of the mexicana cheese.
âąď¸ 1 min
- 9
Fold each wrap in half, pressing gently. Cook for 1-2 minutes on each side until golden, crisp, and the cheese is melted and bubbly. Remove from the pan and repeat with the remaining two wraps and cheese.
âąď¸ 4 min
- 10
In a small microwave-safe bowl, melt the lighter butter spread. Stir in the chopped garlic and fresh parsley.
âąď¸ 1 min
- 11
Brush the cooked cheese wraps with the garlic butter mixture. Return them to the pan and cook for a further 30 seconds on each side until fragrant and lightly browned. Remove from the pan and slice into dippers.
âąď¸ 2 min
- 12
Spoon the chipotle BBQ beef into each bowl. Add a dollop of the chipotle mayo and arrange the sliced garlic mexicana dippers alongside the bowl. Serve immediately.
âąď¸ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle BBQ Beef Burrito Bowls with Garlic Spicy Cheese Dippers
For the Chipotle BBQ Beef
- 500 g beef mince, 5%
- 2 teaspoons smoked paprika
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2-4 teaspoons chipotle paste
- 80 g BBQ sauce
- 100 ml water
For the Burrito Bowls
- 300 g mexican flavoured microwave rice
- 2 little gem lettuce, shredded
- 100 g sweetcorn
- 200 g cherry tomatoes, quartered
- 4 tablespoons pickled onions
For the Garlic Mexicana Dippers
- 4 mini tortilla wraps
- 100 g mexicana cheese, grated or sliced
- 20 g lighter butter spread
- 2 teaspoons chopped garlic
- 1 tablespoon fresh parsley, chopped
For the Chipotle Mayo
- 80 g lighter than light mayo
- 1 teaspoon chipotle paste
- 1 pinch salt
Instructions
- 1
In a small bowl, mix together the lighter than light mayo, chipotle paste, and a pinch of salt for the chipotle mayo. Set aside.
âąď¸ 2 min - 2
Add the beef mince to a large pan over medium-high heat. Leave undisturbed for 2-3 minutes to develop some color before breaking it up with a spoon.
âąď¸ 5 min - 3
Season the beef mince with the smoked paprika, garlic granules, onion granules, salt, and black pepper. Continue to cook, stirring occasionally, until the beef is fully browned.
âąď¸ 5 min - 4
Stir through the chipotle paste and BBQ sauce into the browned beef.
âąď¸ 1 min - 5
Pour in the water and cook for a couple of minutes until the sauce has reduced and thickened slightly.
âąď¸ 3 min - 6
While the beef is cooking, prepare the microwave rice according to the packet instructions.
âąď¸ 2 min - 7
Divide the cooked rice evenly among four serving bowls. Arrange the shredded little gem lettuce, quartered cherry tomatoes, sweetcorn, and pickled onions around the rice in each bowl.
âąď¸ 3 min - 8
Heat a clean large pan over medium heat. Place two mini tortilla wraps in the pan and top each with half of the mexicana cheese.
âąď¸ 1 min - 9
Fold each wrap in half, pressing gently. Cook for 1-2 minutes on each side until golden, crisp, and the cheese is melted and bubbly. Remove from the pan and repeat with the remaining two wraps and cheese.
âąď¸ 4 min - 10
In a small microwave-safe bowl, melt the lighter butter spread. Stir in the chopped garlic and fresh parsley.
âąď¸ 1 min - 11
Brush the cooked cheese wraps with the garlic butter mixture. Return them to the pan and cook for a further 30 seconds on each side until fragrant and lightly browned. Remove from the pan and slice into dippers.
âąď¸ 2 min - 12
Spoon the chipotle BBQ beef into each bowl. Add a dollop of the chipotle mayo and arrange the sliced garlic mexicana dippers alongside the bowl. Serve immediately.
âąď¸ 2 min