High Protein Taco Bell Grilled Cheese Burrito

10 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 400g Washed Uncooked White Rice
• 150g Tomato Passata/Purée
• 150g Tomato Paste
• 750ml Beef Broth
• 4 Diced Garlic Cloves
• 1.5 Tsp Chicken Stock Powder
• 1 Tsp Black Pepper
• 1 Tsp Onion Powder
• 1/2 Tsp Cumin
• 1.5KG Extra Lean Beef Mince
• 1/2 Diced Brown Onion
• 1 Packet Low Sodium Taco Seasoning
• 2 - 4 Tsp Chipotle Paste
• 100g Tomato Paste
• 100g Tomato Passata/Purée
• Cilantro/Coriander
• 1/2 Squeezed Lime
• 10 Warm Tortillas
• 35g Nacho Cheese Sauce
• 45g Low Fat Greek Yoghurt or Low Fat Sour Cream
• 30g Light Sriracha Mayonnaise
• 25g Light Grated Cheddar Cheese

Instructions

1. Prepare the rice by combining the uncooked white rice, tomato passata, tomato paste, beef broth, diced garlic, chicken stock powder, black pepper, onion powder, and cumin. Cook according to the rice package instructions or until the liquid is absorbed and rice is tender.
2. Cook the beef by browning the extra lean beef mince with the diced onion. Stir in the taco seasoning, chipotle paste, tomato paste, tomato passata, cilantro, and lime juice. Simmer until fully cooked.
3. To assemble each burrito, take a warm tortilla and add 120g of the prepared rice and 150g of the prepared beef.
4. Top the filling with 35g of nacho cheese sauce, 45g of low fat Greek yogurt or sour cream, 30g of light sriracha mayonnaise, fresh cilantro, and 25g of light grated cheddar cheese.
5. Fold and roll the tortilla to enclose the ingredients.