Old El Paso

Succulent meatballs, tasty peppers and melted cheese wrapped up in a warm tortilla.

Ingredients

1 x Old El Beef & Bean Chilli Burritos Kit
500g pork mince
100g cheddar cheese, grated
1 x small onion, finely chopped
1 x yellow pepper, deseeded and sliced
1 x red pepper, deseeded and sliced
1tbsp corn oil
A handful of chopped coriander

Kit contains: 8 x Old El Paso Soft Flour Tortillas, 1x Old El Paso Tomato & Bean Stir-in Sauce, 1 x Old El Paso Thick 'n' Chunky Salsa.

Instructions

1. Chuck the mince, onion, coriander and half of the Old El Paso Tomato & Bean Stir-in Sauce mix in a large bowl. Mix together, then shape into 32 small meatballs (about the size of a whole walnut).

2. Heat the oil in a large frying pan and add the meatballs, cook over a medium heat for 4-5 minutes, until lightly browned on all sides. Remove from the pan.

3. Throw in the peppers and cook for 2-3 minutes. Return the meatballs to the pan and add the remaining Old El Paso Tomato & Bean Stir-in Sauce and 125ml warm water.

4. Cover and simmer over a medium heat, for 10 minutes, stirring occasionally and adding a little water if the sauce becomes too dry, until the meatballs are cooked through.

5. Warm the Old El Paso Soft Flour Tortillas following the instructions on the pack.

Make it your way

Grab an Old El Paso Soft Flour Tortillas, pile in 3 or 4 little meatballs per burrito, a sprinkle of cheese and a dollop of salsa. Roll up, not forgetting to tuck in one end to make a burrito.

Cook’s tips

Make different meatball burritos, swapping the pork for turkey or lamb mince.