We do burritos a little different Down Under—hold the tortilla and add plenty of diced grassfed Aussie beef. It’s a meatier (and dare we say tastier!) version for you and your mates. This was a recipe originally developed by Chef Adam Moore —True Aussie
- Prep time 30 minutes
- Cook time 45 minutes
- Serves 4
Aussie Grassfed beef, top round, small dice
taco seasoning of your choice
cooked hot rice of your choice
chopped fresh cilantro
drained black beans - low sodium
reduced fat sour cream
thinly sliced scallions
- For the beef:Preheat a large skillet over HIGH heat and add the oil. Once the oil begins to smoke, add the beef to the pan and quickly sear for about 1 minute. Next, add the taco seasoning and cook for a few more minutes, being careful not to overcook the meat, 3 to 4 minutes. Remove from heat and reserve the meat until ready to use.
- For the cilantro rice: In a large bowl, combine the cooked rice with the fresh cilantro; season with salt and pepper.
- To serve: For each serving, place ½ cup of the cilantro rice in the bottom of a large bowl and top with one quarter (4 oz.) of the diced beef, ¼ cup salsa, ¼ cup black beans, one quarter of the avocado, 1 Tablespoon sour cream, ¼ teaspoon cumin, and 1 teaspoon scallion. Serve immediately.
- For a keto-friendly version: • Replace rice with grated cauliflower. • Make a fresh tomato salsa versus processed
- For a paleo-friendly version: • Replace vegetable oil with olive oil. • Make a fresh tomato salsa versus processed. • Replace sour cream with coconut or cashew sour cream substitute.
- For a Whole-30 friendly version: • Replace vegetable oil with olive oil.