Name: Beef burrito baskets
Cook time: 115 min
Total time: 115 min
Yield: 4
Ingredients: 4 x 15cm flour tortillas; 2 tablespoon olive oil; 600 gram beef rump steak, sliced thinly; 1 brown onion (150g), chopped coarsely; 1 green capsicum (150g), sliced thinly; 1 yellow capsicum (150g), sliced thinly; 1 clove garlic, crushed; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cayenne pepper; 400 gram can diced tomatoes; 1 1/2 cup (375ml) beef stock; 1 tablespoon coarsely chopped fresh oregano; 400 gram can kidney beans, rinsed, drained; 1 cup (120g) coarsely grated cheddar cheese; 1/3 cup (80g) sour cream; 1/3 cup loosely packed fresh coriander leaves; 1 avocado (250g), chopped finely; 1 tomato (150g), seeded, chopped finely; 1/2 red onion (50g), chopped finely; 1 tablespoon lime juice; 1 tablespoon olive oil

Ingredients

4 x 15cm flour tortillas

2 tablespoon olive oil

600 gram beef rump steak, sliced thinly

1 brown onion (150g), chopped coarsely

1 green capsicum (150g), sliced thinly

1 yellow capsicum (150g), sliced thinly

1 clove garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cayenne pepper

400 gram can diced tomatoes

1 1/2 cup (375ml) beef stock

1 tablespoon coarsely chopped fresh oregano

400 gram can kidney beans, rinsed, drained

1 cup (120g) coarsely grated cheddar cheese

1/3 cup (80g) sour cream

1/3 cup loosely packed fresh coriander leaves

1 avocado (250g), chopped finely

1 tomato (150g), seeded, chopped finely

1/2 red onion (50g), chopped finely

1 tablespoon lime juice

1 tablespoon olive oil

Method

1.Preheat oven to 180°C/160°C fan-forced. Spray four holes of six-hole (¾-cup/180ml) texas muffin pan with oil.

2.Push tortillas carefully into pan holes; bake about 15 minutes or until crisp. Cool in pan.

3.Heat half the oil in large frying pan; cook beef, in batches, over high heat, until browned.

4.Heat remaining oil in same pan; cook onion, capsicums, garlic and spices, stirring, until onion softens. Return beef to pan with undrained tomatoes, stock and oregano; simmer, uncovered, about 1 hour or until sauce thickens and is reduced by half. Add beans; stir until heated through.

5.Meanwhile, make avocado salsa. Combine ingredients in small bowl.

6.Divide beef mixture among tortilla cups; top with cheese. Bake about 5 minutes or until cheese melts.

7.Serve burrito baskets topped with sour cream, avocado salsa and coriander.

If you’re after a shortcut, you can skip making the tortilla baskets in steps 1 and 2, and simply serve the beef mixture, avocado salsa and accompaniments in warmed tortillas.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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