Saftiges Rinderhackfleisch mit Mais und grillierter Peperoni, dazu ein Käse-Salsa-Dip, und das alles nach Burrito-Art in eine Tortilla gewickelt – so einfach kann Genuss sein!
Zutaten
1 Packung mit 6 Old El Paso™ Wrap Tortillas
1 Glas Old El Paso™ Chunky Salsa Dip Mild 120
500 g mageres Rinderhackfleisch
250 g Mais aus der Dose
40 g rote Peperoni, gewürfelt
Anweisungen
Fry the mince in a large frying pan over a medium-high heat until browned. Then drain off any excess liquid.
Add the sweetcorn and red pepper to the pan with the mince. Cover and cook over a medium heat for about 5 minutes.
Remove the lid and stir everything well. Cook for a further 2 minutes, until the mince is cooked through and the veg is tender.
Warm the wrap tortillas according to the pack instructions.
Divide the beef mixture evenly and spoon a portion into the centre of each warm tortilla. Top each with 2 tablespoons of the cheesy salsa dip.
Roll up from the bottom, fold in the sides, then secure with cocktail sticks.
