Nacho beef burritos recipe
 This simple nacho beef burrito goes from pan to plate in less than 20 minutes. High protein, full of flavour and with a surprise crunchy centre. Each serving provides 581 kcal, 38.2g protein, 42.3g carbohydrate (of which 6.2g sugars), 27.2g fat (of which 9.5g saturates), 7.2g fibre and 1.61g salt. 1 tbsp olive oil500g/1lb 2oz lean beef mince (5% fat)2 tbsp fajita seasoning1 red pepper, seeds removed and thinly sliced½ red onion, finely chopped1 tomato, finely chopped1 avocado, peeled, stone removed and finely choppedsmall handful fresh coriander, finely chopped½ Little Gem lettuce, shredded1–2 limes, juice only2 tbsp soured cream4 large flour tortilla wraps35g/1¼oz cheddar, grated2 handfuls tortilla chipspinch salt hot sauce, to serve 1 tbsp olive oil 500g/1lb 2oz lean beef mince (5% fat) 2 tbsp fajita seasoning 1 red pepper, seeds removed and thinly sliced ½ red onion, finely chopped 1 tomato, finely chopped 1 avocado, peeled, stone removed and finely chopped small handful fresh coriander, finely chopped ½ Little Gem lettuce, shredded 1–2 limes, juice only 2 tbsp soured cream 4 large flour tortilla wraps 35g/1¼oz cheddar, grated 2 handfuls tortilla chips pinch salt hot sauce, to serve Method Heat the oil in a large frying pan, over medium-high heat, and tip in the mince. Fry for 3–4 minutes until browned, breaking the mince up well with the back of a wooden spoon.Add the fajita seasoning, red pepper and 2 tablespoons water. Fry until the pepper has softened slightly, then turn off the heat. Set aside. Mix together the onion, tomato, avocado, coriander and lettuce in a bowl. Season with the lime juice and pinch of salt and set aside.Spread 1 tablespoon soured cream on each tortilla wrap, sprinkle over the cheese, add a few spoonfuls of the lettuce mixture, and then top with the beef mixture. Crumble a handful of the tortilla chips on top of each wrap, then fold in the corners and tightly roll up each wrap into a burrito, taking care to keep everything tucked in.Heat a dry frying pan and toast each burrito on all sides until crisp and golden. Enjoy with lots of hot sauce. Heat the oil in a large frying pan, over medium-high heat, and tip in the mince. Fry for 3–4 minutes until browned, breaking the mince up well with the back of a wooden spoon. Heat the oil in a large frying pan, over medium-high heat, and tip in the mince. Fry for 3–4 minutes until browned, breaking the mince up well with the back of a wooden spoon. Add the fajita seasoning, red pepper and 2 tablespoons water. Fry until the pepper has softened slightly, then turn off the heat. Set aside. Add the fajita seasoning, red pepper and 2 tablespoons water. Fry until the pepper has softened slightly, then turn off the heat. Set aside. Mix together the onion, tomato, avocado, coriander and lettuce in a bowl. Season with the lime juice and pinch of salt and set aside. Mix together the onion, tomato, avocado, coriander and lettuce in a bowl. Season with the lime juice and pinch of salt and set aside. Spread 1 tablespoon soured cream on each tortilla wrap, sprinkle over the cheese, add a few spoonfuls of the lettuce mixture, and then top with the beef mixture. Spread 1 tablespoon soured cream on each tortilla wrap, sprinkle over the cheese, add a few spoonfuls of the lettuce mixture, and then top with the beef mixture. Crumble a handful of the tortilla chips on top of each wrap, then fold in the corners and tightly roll up each wrap into a burrito, taking care to keep everything tucked in. Crumble a handful of the tortilla chips on top of each wrap, then fold in the corners and tightly roll up each wrap into a burrito, taking care to keep everything tucked in. Heat a dry frying pan and toast each burrito on all sides until crisp and golden. Enjoy with lots of hot sauce. Heat a dry frying pan and toast each burrito on all sides until crisp and golden. Enjoy with lots of hot sauce.