- Serves 6
- Preparation Time 10MINS
- Cook Time 40MINS
3 tbs olive oil
750 g chuck steak (or 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) Campbells Real Stock – Beef
1 x 400 g can corn kernels, drained
2 tomatoes, quartered, seeds taken out, thinly sliced into strips
bunch coriander, chopped
Salt and pepper
6 pack tortillas
STEP 1 Heat a medium sized non – stick fry pan, add 1 tbs oil, cook beef in batches until browned, remove and set aside.
STEP 2 dd onion, garlic, Mexican chilli powder, cumin powder and cook for 2 minutes. Return beef, add tomato paste, stirring constantly for 2 minutes. Add Campbells Real Stock, bring to the boil, reduce heat to low and simmer for 30 minutes, or until liquid is almost all gone.
STEP 3 Meanwhile in a bowl, combine corn, tomatoes, coriander, 2 tbs olive oil and salt and pepper.
STEP 4 To assemble, line tortilla with beef, place corn mixture on top and roll in to a burrito.