Real Beef Burritos

Serves: 6
Preparation Time: 10
Cooking Time: 40


  • 3 tbs olive oil
  • 750 g chuck steak (gravy beef) thinly sliced
  • 1 large brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 tsp Mexican chilli powder
  • 1 tsp cumin powder
  • 2 tbs tomato paste
  • 500 ml (2 cups) Campbell’s Real Stock - Beef
  • 1 x 400 g can corn kernels, drained
  • 2 tomatoes, quartered, seeds taken out,
    thinly sliced into strips
  • ½ bunch coriander, chopped
  • Salt and pepper
  • 6 pack tortillas


  1. Heat a medium sized non - stick fry pan, add 1 tbs oil, cook beef in batches until browned, remove and set aside.

  2. Add onion, garlic, Mexican chilli powder, cumin powder and cook for 2 minutes. Return beef, add tomato paste, stirring constantly for 2 minutes. Add Campbell’s Real Stock, bring to the boil, reduce heat to low and simmer for 30 minutes, or until liquid is almost all gone.

  3. Meanwhile in a bowl, combine corn, tomatoes, coriander, 2 tbs olive oil and salt and pepper.

  4. To assemble, line tortilla with beef, place corn mixture on top and roll in to a burrito.


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