SPICY BEEF CHILLI ON WARM BURRITOS

Cooking time: 10 minutes. Serves 4

INGREDIENTS 

• ½ small white or brown onion, chopped
• 1 clove garlic, chopped
• 250g lean minced beef
• ½ bird’s eye chilli, deseeded and chopped
• 2 drops tabasco sauce
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ cup olive oil
• 1 tomato finely diced
• 1 tablespoon freshly chopped coriander
• salt and freshly ground black pepper
• 4 large soft burritos
• 1 red capsicum, white insides and seeds removed,
• flesh cut into fine strips
• few handfuls mixed salad leaves
• coriander sprigs, to garnish
• light sour cream, to serve

HOW TO MAKE

In a bowl, combine the beef, onion, garlic, chilli, Tabasco sauce and spices and mix thoroughly.
Set the Minut’Cook, onto the Browning setting. Heat 2 tablespoons of oil and add the beef
mixture and cook over a moderate heat for a 4-5 minutes, until the meat is lightly browned, stirring
frequently to break up the lumps.

Add the tomato, coriander and 2 tablespoons water and season to taste. Close the lid and lock it.
Set the cooker onto the High Pressure setting and cook for 10 minutes. Release the pressure and
unlock the lid. Remove meat and keep warm.

Wipe out the cooker with damp paper towel or lightly wash and dry.

Set the cooker onto the Sauté setting and add the remaining oil and fry the capsicum strips over for
5 minutes or until softened.

Meanwhile, warm the burritos in the microwave according to the instructions on the packet.

To serve, place a warmed burrito on each plate. Spoon some spicy beef mixture in the centre,
then top with the capsicum strips and salad leaves. Roll the burritos up, cut them in half and serve
garnished with coriander, and with a bowl of sour cream on the table for everyone to dollop on as they like.