Tex-Mex burritos with steak strips and pimientos

Brooke Calhoun
very easy
5 1
45 mins
45 mins


Servings: 4
  • 125 g streaky bacon
  • 1 Onion
  • 1 can(s) (425 ml) Kidney Beans
  • 500 g Tomatoes
  • 1 TABLESPOON Tomato paste
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Cayenne pepper
  • 7-10 Tbsp Pepper
  • 4 (160 g, corn wrap tortillas) Wheat dough with corn flour
  • 2 Rump steaks (approx. 270 g each)
  • 50 g Cheddar cheese
  • 200 g Schmand
  • 100 g Pimientos de Padrón (fried peppers)
  • 7-10 Tbsp Aluminium foil
  • baking paper


  1. 1

    Dice the bacon. Peel and chop the onion. Pour beans into a sieve and rinse with cold water. Drain. Wash and roughly dice the tomatoes. Leave the bacon in a pot, take it out. Add 2 tablespoons of oil and fry onions until translucent, turning them over.

  2. 2

    Add the tomato paste and sweat. Add tomatoes, beans and rendered bacon, bring to the boil and braise for 8-10 minutes. Season well with salt, cayenne pepper and pepper. Then mash lightly with a fork.

  3. 3

    Wrap the flat cakes in aluminium foil. Place on one half of a baking tray lined with baking paper. Heat up in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 10-15 minutes.

  4. 4

    Heat 2 tablespoons of oil in a frying pan, fry the meat on each side over high heat. Season with salt and pepper, place on the free side of the baking tray and bake at the same temperature for the remaining 5-6 minutes.

  5. 5

    Coarsely grate the cheese. Stir sour cream until smooth, season with salt and pepper. Wash the pepperoni and dab dry. Heat 3 tablespoons of oil in a small pan, add the pepperoni and fry briefly. Remove and sprinkle with coarse salt.

  6. 6

    Remove meat from the oven. Leave to rest for 1 minute, cut into slices.

  7. 7

    Arrange flat cakes with bean and tomato puree, steak strips, blobs of shame, pepperoni and cheese.

Nutrition Facts

910 kcal
40 g
61 g
47 g