Beef Burritos

From the Australian Women's Weekly All Time Favourites cookbook - different from others on this site but I love it!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  large  round flour tortillas
• 1  cup cheddar cheese, grated
• 1  teaspoon hot paprika
• 3⁄4 cup sour cream
• 1  tablespoon cilantro, finely chopped

• FILLING

• 1  tablespoon olive oil
• 500  g minced beef (1lb)
• 1  onion, finely chopped
• 2  garlic cloves, crushed
• 1 (14 ounce) can diced tomatoes (440gm)
• 1 1⁄4 ounces  taco seasoning mix (35gm)
• 1⁄2 cup water
• 1 (10 ounce) can kidney beans, drained (300gm)

• GUACAMOLE

• 1  large avocado
• 1  small onion, finely chopped
• 2  teaspoons lemon juice or 2  teaspoons lime juice
• 3  drops Tabasco sauce
• 1  small tomatoes, seeded and chopped

Directions

1. Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
2. Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
3. Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
4. Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
5. To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.