This rich beef burrito in tortilla bowls is a really fun way to serve a burrito to your guests. Why hide the beauty of the mouth-watering beef filling and the vibrant toppings! It is the perfect dish to enjoy on a sunny day. Packed with minced beef in a rich tomato sauce, cucumber, tomatoes, coriander and a dollop of cream cheese on top, these burrito bowls are ready in just under 30 minutes.
The idea behind the tortilla bowls
I’m not sure why I picked mini tortilla wraps during my weekly shopping. The amount of minced beef filling that I made was never going to fit into these mini wraps! Then I had the Eureka moment of making an open burrito in the shape of a bowl. Did it work? YES – I put all the fillings and toppings on the table and got my guests to help themselves to as much or as little fillings they wanted, in any order they fancied – tomatoes, beef, finished with coriander.. or beef, tomatoes, cucumber, cream cheese.. or beef, beef, cream cheese, beef.. and it goes on. The best thing about this dish is it’s so fun to assemble and there is no wastage.
What ingredients you need for the beef burrito in tortilla bowls
The beef filling
- Minced beef: Use fresh, lean minced beef (5% fat)
- Onions: Dice the onions and mix in the beef
- Garlic: Flavours the beef
- Cumin: Adds a touch of spice to the burrito. Add more or less to your liking.
- Paprika: I have used hot smoked paprika which adds a spicy touch to the dish.
- Chopped Tomatoes: I have used tinned chopped tomatoes, however you can use juicy, ripe fresh tomatoes.
- Tomato concentrate: It helps thicken the sauce
- Tinned beans: I have used white beans, however you can use red kidney beans, broad beans or even black-eyed beans for this recipe.
- Beef stock melt: Use beef stock melt and add water, or use beef stock.
- Tortilla wraps: Use small or medium wraps for the bowls.
- Tomatoes: Fresh, ripe cherry or plum tomatoes go really well as a topping.
- Cucumber: It adds freshness to the dish.
- Coriander: Fresh coriander goes really well as a garnish for this dish.
- Cream cheese: I had cream cheese in the fridge and I seasoned it with lemon, salt, pepper and a drizzle of rapeseed oil. You can swap for sour cream or greek yoghurt if you prefer.
How do you make the beef burrito in tortilla bowls
Making a beef burrito bowl is super easy if you follow these instructions. The important thing before you start cooking is to get all your ingredients ready. I always try to find time-saving ways to cook and I have been using a pressure cooker for the last 10 years to help me achieve great results in half the amount of time it usually takes. I brown the minced beef and add the spices and sauces. Then add the tomato sauce and beans, and pressure cook for 15 minutes. During this time you can make the tortilla bowls by brushing each side with oil and pushing it in a tin that goes in the oven. The tortilla bowls need to crisp up a little in order to hold their shape. When the beef is cooked check that the sauce has thickened. You are now ready to assemble your burrito bowl and enjoy!
- 500g lean minced beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 2 tsp hot smoked paprika
- 2 tsp tomato concentrate
- 400g tinned chopped tomatoes
- 1 small tin white kidney beans, drained
- 1 beef stock melt
- 6 medium tortilla wraps
- 2 tbsp oil
- Sea salt and cracked black pepper
For the garnish
- 100g cherry tomatoes, quartered
- 100g cucumber, diced
- 100g cream cheese
- handful coriander leaves
- 1 lime, quartered
- Brown the beef: Preheat the oven to 180C. To the beef add the chopped onions, garlic, salt and pepper and mix well. Add 1 tbsp oil to a heated pressure cooker pan and brown the beef for 3-4 minutes on high heat.
- Pressure-cook the beef: Stir in the cumin and paprika then the tomato concentrate and beef stock melt. Cook for another minute. Add the chopped tomatoes, white beans, about 200ml water and stir well. Cover the pressure cooker and pressure cook for 10-15 minutes until the sauce is rich and thick. A more liquid mixture will result in a tortilla bowl with a soggy bottom.
- Heat the tortillas: Brush each side of the tortillas with a little oil and place each one in an ovenproof baking tin the size of a small bowl. Bake in the oven for 10 minutes until it firms up.
- Assemble and serve: Fill the tortilla bowls with the minced beef and top with tomatoes, cucumber and a dollop of cream cheese. Garnish with coriander leaves and a squeeze of lime juice over the top. Serve immediately.
Cream cheese: It tends to be thick, I have diluted the cream cheese with half a lemon juice, a little water and topped with a drizzle of oil. Season with salt and pepper before serving.
Minced beef: Cooking it in the pressure cooker results in softer meat with less cooking time. Ensure the sauce is thick before serving.
Beans: You can use any tinned beans you prefer. I happened to have white beans in the pantry and used these. They turned out super delicious!
Amount Per Serving: Calories: 455
If you enjoyed this beef recipe why not try this delicious and healthy no bechamel beef lasagna, ready in just under 30 minutes.