High Protein Taco Bell Grilled Cheese Burrito
Equipment
Ingredients
Rice Filling
White Rice Uncooked
400 g
Tomato Passata
150 g
Tomato Paste
150 g
Beef Broth
750 ml
Garlic Cloves (diced)
4 piece
Chicken Stock Powder
1.5 tsp
Black Pepper
1 tsp
Onion Powder
1 tsp
Cumin
0.5 tsp
Beef Filling
Extra Lean Beef Mince
1500 g
Brown Onion (diced)
0.5 piece
Low Sodium Taco Seasoning
1 packet
Chipotle Paste
3 tsp
Tomato Paste
100 g
Tomato Passata
100 g
Cilantro/Coriander
1 bunch
Lime (squeezed)
0.5 piece
Per Burrito Assembly
Warm Tortillas
10 piece
Cooked Rice
120 g
Cooked Beef
150 g
Nacho Cheese Sauce
35 g
Low Fat Greek Yoghurt
45 g
Light Sriracha Mayonnaise
30 g
Light Grated Cheddar Cheese
25 g
Instructions
Cook the Rice Filling
In a pot, combine 400g uncooked white rice, 150g tomato passata, 150g tomato paste, 750ml beef broth, 4 diced garlic cloves, 1.5 tsp chicken stock powder, 1 tsp black pepper, 1 tsp onion powder, and ½ tsp cumin. Bring to a boil, then reduce heat and simmer until rice is cooked (about 1.2kg cooked weight).
Cook the Beef Filling
In a pan over medium heat, cook 1.5kg extra lean beef mince with ½ diced brown onion until browned. Add 1 packet low sodium taco seasoning, 2-4 tsp chipotle paste (adjust for spice), 100g tomato paste, 100g tomato passata. Cook until thickened. Stir in chopped cilantro and juice from ½ lime.
Warm Tortillas
Warm 10 tortillas in microwave or on a dry pan for 20-30 seconds per side to make them pliable for rolling.
Assemble Burritos
On each warm tortilla, add 120g cooked rice, 150g cooked beef, 35g nacho cheese sauce, 45g low fat Greek yogurt or sour cream, 30g light sriracha mayonnaise, chopped cilantro, and 25g light grated cheddar cheese. Roll tightly into burritos.
Optional: Grill Burritos
For grilled cheese effect, heat a pan over medium heat and lightly grill each burrito for 1-2 minutes per side until cheese melts and tortilla is golden.
Original recipe
Storage
Best consumed within 3 days. Freeze individually wrapped burritos.
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