Ingredients
Scale
- 1 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- 1 tbsp olive oil
- 1 onion, finely diced
- 500 g (1 lb 2 oz) regular (not super lean) minced (ground) beef
- 2 tbsp tomato paste (concentrated puree)
- Your favourite Mexican toppings to serve (cooked rice, grated cheese, jalapeños, red cabbage, black beans, corn, lime wedges, sour cream, avocado)
Instructions
- Combine the paprika, cumin, onion powder, oregano and salt in a small bowl.
- Heat a large, heavy-based frying pan over high heat and add the olive oil and onion. Cook, stirring, for 1–2 minutes.
- Add the beef and cook for 3–4 minutes, breaking it up as you go, until browned.
- Add the combined spice mix, the tomato paste and 1/3 cup (80 ml) of water. Cook, stirring, for 2–3 minutes.
- Serve with your favourite Mexican toppings.
Notes
MAKE AHEAD
Refrigerate for up to 3 days or freeze for up to 2 months in an airtight container. Freeze in small or individual portions for ease of reheating. Thaw completely in the fridge before reheating on the stove or in the microwave.
LEFTOVERS
Refrigerate for up to 3 days or freeze for up to 2 months in an airtight container. Thaw completely in the fridge before reheating on the stove or in the microwave.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: beef, burrito, bowl
- Method: pan,
- Cuisine: Mexican