High Protein Taco Bell Grilled Cheese Burrito
High Protein Taco Bell Grilled Cheese Burrito
Ingredients
For the Rice
- 400 g white rice, washed, uncooked
- 150 g tomato passata/purée
- 150 g tomato paste
- 750 ml beef broth
- 4 garlic cloves, diced
- 1 1/2 teaspoons chicken stock powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
For the Beef
- 1.5 kg extra lean beef mince
- 1/2 brown onion, diced
- 1 packet low sodium taco seasoning
- 2-4 teaspoons chipotle paste, La Costena Chipotle In Adobo Sauce, adjust to spice tolerance
- 100 g tomato paste
- 100 g tomato passata/purée
- as needed cilantro/coriander, fresh, chopped
- 1/2 lime, squeezed
Per Burrito (for 10 burritos)
- 10 tortillas, warm, Mission Carb Balance Tortillas
- 120 g cooked rice, from the batch prepared above
- 150 g cooked beef, from the batch prepared above
- 35 g nacho cheese sauce, Rico's Gourmet
- 45 g low fat Greek yogurt or low fat sour cream
- 30 g light sriracha mayonnaise
- as needed cilantro/coriander, fresh, chopped
- 25 g light grated cheddar cheese, Bega 50% Less Fat Grated Cheese
Instructions
- 1
Add the washed uncooked white rice to a pot. Incorporate the tomato passata/purée, tomato paste, beef broth, diced garlic cloves, chicken stock powder, black pepper, onion powder, and cumin. Stir all ingredients thoroughly to combine.
⏱️ 5 min
- 2
Bring the rice mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and cook for 10-15 minutes, or until all the liquid is absorbed and the rice is fully cooked.
⏱️ 15 min
- 3
Once cooked, fluff the rice with a fork and set it aside. This batch will yield approximately 1.2 kg of cooked rice.
⏱️ 2 min
- 4
Place the extra lean beef mince into a large pan over medium-high heat. Add the diced brown onion to the pan with the beef. Cook, breaking up the mince, until the beef is completely browned and the onion is softened.
⏱️ 15 min
- 5
Drain any excess fat from the pan. Stir in the packet of low sodium taco seasoning, chipotle paste (adjusting to your spice preference), tomato paste, and tomato passata/purée. Add fresh cilantro/coriander and squeeze in the lime juice.
⏱️ 5 min
- 6
Mix all the beef ingredients well and let the mixture simmer for a few minutes to allow the flavors to meld. Set aside.
⏱️ 5 min
- 7
To assemble each burrito, lay out one warm tortilla. Spread 35 grams of nacho cheese sauce evenly on one half of the tortilla.
⏱️ 1 min
- 8
Place 120 grams of the prepared rice onto the tortilla, followed by 150 grams of the seasoned beef over the rice.
⏱️ 1 min
- 9
Drizzle 45 grams of low-fat Greek yogurt or low-fat sour cream and 30 grams of light sriracha mayonnaise onto the fillings. Sprinkle fresh cilantro/coriander to your preference.
⏱️ 1 min
- 10
Fold the sides of the tortilla inwards towards the center. Then, tightly fold the bottom of the tortilla up and over the fillings, rolling it into a compact burrito shape. Repeat for the remaining 9 burritos.
⏱️ 10 min
- 11
Heat a pan over medium heat. Sprinkle 25 grams of light grated cheddar cheese directly onto the hot pan, forming a bed for the burrito.
⏱️ 2 min
- 12
Carefully place one assembled burrito, seam-side down, on top of the grated cheese. Cook until the cheese is melted and forms a crispy, golden-brown crust on the outside of the burrito.
⏱️ 3 min
- 13
Flip the burrito and cook the other side until it is also golden brown and the burrito is heated through. Repeat for the remaining burritos.
⏱️ 30 min
- 14
Cut each grilled cheese burrito in half and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Taco Bell Grilled Cheese Burrito
For the Rice
- 400 g white rice, washed, uncooked
- 150 g tomato passata/purée
- 150 g tomato paste
- 750 ml beef broth
- 4 garlic cloves, diced
- 1 1/2 teaspoons chicken stock powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
For the Beef
- 1.5 kg extra lean beef mince
- 1/2 brown onion, diced
- 1 packet low sodium taco seasoning
- 2-4 teaspoons chipotle paste, La Costena Chipotle In Adobo Sauce, adjust to spice tolerance
- 100 g tomato paste
- 100 g tomato passata/purée
- as needed cilantro/coriander, fresh, chopped
- 1/2 lime, squeezed
Per Burrito (for 10 burritos)
- 10 tortillas, warm, Mission Carb Balance Tortillas
- 120 g cooked rice, from the batch prepared above
- 150 g cooked beef, from the batch prepared above
- 35 g nacho cheese sauce, Rico's Gourmet
- 45 g low fat Greek yogurt or low fat sour cream
- 30 g light sriracha mayonnaise
- as needed cilantro/coriander, fresh, chopped
- 25 g light grated cheddar cheese, Bega 50% Less Fat Grated Cheese
Instructions
- 1
Add the washed uncooked white rice to a pot. Incorporate the tomato passata/purée, tomato paste, beef broth, diced garlic cloves, chicken stock powder, black pepper, onion powder, and cumin. Stir all ingredients thoroughly to combine.
⏱️ 5 min - 2
Bring the rice mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and cook for 10-15 minutes, or until all the liquid is absorbed and the rice is fully cooked.
⏱️ 15 min - 3
Once cooked, fluff the rice with a fork and set it aside. This batch will yield approximately 1.2 kg of cooked rice.
⏱️ 2 min - 4
Place the extra lean beef mince into a large pan over medium-high heat. Add the diced brown onion to the pan with the beef. Cook, breaking up the mince, until the beef is completely browned and the onion is softened.
⏱️ 15 min - 5
Drain any excess fat from the pan. Stir in the packet of low sodium taco seasoning, chipotle paste (adjusting to your spice preference), tomato paste, and tomato passata/purée. Add fresh cilantro/coriander and squeeze in the lime juice.
⏱️ 5 min - 6
Mix all the beef ingredients well and let the mixture simmer for a few minutes to allow the flavors to meld. Set aside.
⏱️ 5 min - 7
To assemble each burrito, lay out one warm tortilla. Spread 35 grams of nacho cheese sauce evenly on one half of the tortilla.
⏱️ 1 min - 8
Place 120 grams of the prepared rice onto the tortilla, followed by 150 grams of the seasoned beef over the rice.
⏱️ 1 min - 9
Drizzle 45 grams of low-fat Greek yogurt or low-fat sour cream and 30 grams of light sriracha mayonnaise onto the fillings. Sprinkle fresh cilantro/coriander to your preference.
⏱️ 1 min - 10
Fold the sides of the tortilla inwards towards the center. Then, tightly fold the bottom of the tortilla up and over the fillings, rolling it into a compact burrito shape. Repeat for the remaining 9 burritos.
⏱️ 10 min - 11
Heat a pan over medium heat. Sprinkle 25 grams of light grated cheddar cheese directly onto the hot pan, forming a bed for the burrito.
⏱️ 2 min - 12
Carefully place one assembled burrito, seam-side down, on top of the grated cheese. Cook until the cheese is melted and forms a crispy, golden-brown crust on the outside of the burrito.
⏱️ 3 min - 13
Flip the burrito and cook the other side until it is also golden brown and the burrito is heated through. Repeat for the remaining burritos.
⏱️ 30 min - 14
Cut each grilled cheese burrito in half and serve immediately.
⏱️ 2 min