Quick & Easy Dinner Ideas Series: Mexican Recipe for Burritos, Tacos and Enchiladas

This is a very easy authentic Mexican beef or chicken dinner recipe that you can use to fill burritos, tacos and enchiladas. Mexican food is great for a group, because you can lay the table with all the ingredients and then get everyone to help themselves.

Mexican Burrito, Taco and Enchilada Ingredients

  • 500g topside beef mince, or chicken breast, cut into strips
  • Olive oil
  • 2 cloves garlic, finely chopped or crushed through a garlic press
  • 1 x 400g can red kidney beans, drained and rinsed
  • 1 x 800g can chopped tomatoes
  • 1-2 small red chillis, finely chopped (to taste, leave this out if you don’t like chilli or have small children)
  • 12 soft tortillas (for burritos or enchiladas) or taco shells

Mexican  (Burrito, Taco and Enchilada) Seasoning Ingredients

  • 1 tsp chilli powder or dried chilli flakes
  • 1 tsp sweet paprika
  • 1 tsp ground cumin or cumin seeds
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • 1/2 tsp salt

Mexican  (Burrito, Taco and Enchilada) Seasoning Method

Mix the chilli powder, paprika, cumin, oregano, garlic powder and salt together in a small bowl until combined to create the Mexican seasoning mix.

Method

Heat a large frypan over high heat, add a glug of olive oil and fry the mince or chicken until golden brown but not cooked through, then remove from the pan and rest on a plate. Turn the heat down low, add a little more olive oil and gently saute the garlic until slightly golden. Add all of the seasoning mix, and continue to cook, stirring, until the herbs and spices start to release their aroma.

Add the tinned tomato (including juice), red kidney beans, chopped chilli (if using) and mince (if you are using chicken leave it out at this stage), bring to a simmer and allow to simmer for 20-30 minutes until most of the liquid has evaporated. If you are using chicken, add it back in once the liquid has evaporated and allow to simmer for a further few minutes until the chicken is warm and just cooked through.

Mexican Burrito Method

Preheat the oven to 200°C. Place a few spoonfuls of mince down the centre of a tortilla, and fold both sides over to form a ‘tube’ shape and place on a baking tray lined with baking paper (seam side down). Repeat with remaining tortillas (you may need a few baking trays). Sprinkle with grated cheese and bake in the oven until bubbling and golden. Serve with salsa and other condiments.

Mexican Taco & Enchilada Method

Heat the tacos or tortillas as per instructions on the pack. Serve meat warm with taco shells or tortillas and salsa and other condiments.

Mexican Salsa Ingredients

  • 1/2 red (Spanish) onion, very finely chopped
  • 1 large bunch coriander (cilantro), chopped
  • 2 large ripe tomatoes, chopped into dice
  • Salt and pepper
  • Olive oil
  • Juice of 1/2 lime

Mexican Salsa Method

Place chopped onion in a small bowl and cover with the lime juice and allow to sit for 10-15 minutes. Mix the coriander, tomato, onion (including lime juice) gently together in a large bowl. Add a glug of olive oil and salt and pepper to taste. Stir through, then serve immediately.

Mexican Condiments

  • Sour cream
  • 1/2 an iceberg lettuce, finely sliced
  • 2 large ripe tomatoes, chopped into dice
  • 2 large ripe avocados, sliced into small wedges
  • 200g cheddar cheese, grated