High Protein Taco Bell Grilled Cheese Burrito

Ingredients (raw weights)

• 400 g white rice, long grain, dry (uncooked)
• 150 g passata / tomato puree, canned
• 150 g tomato paste, canned
• 750 g beef broth/stock, as sold
• 16 g garlic, raw
• 3 g chicken stock powder / bouillon, dry
• 2.3 g black pepper, dry
• 2.4 g onion powder, dry
• 1.1 g cumin, dry
• 1500 g ground beef 95/5, raw
• 75 g onion, raw
• 30 g low sodium taco seasoning, dry
• 6.9 g chipotle paste, dry
• 100 g tomato paste, canned
• 15 g lime juice, as sold
• 620 g low carb / high fiber tortilla, as sold
• 35 g nacho cheese sauce, as sold
• 45 g Greek yogurt, plain, low fat 2%, as sold
• 30 g sriracha mayo, light, as sold
• 25 g cheddar/colby cheese, low fat shredded, as sold

Steps

1. Add washed uncooked white rice to a pan followed by tomato puree, tomato paste, beef broth, diced garlic, and the listed seasonings. Mix and set to low heat with a lid on.
2. In another pan, add extra lean beef mince with diced onion. Brown the meat, then add low‑sodium taco seasoning, chipotle paste, tomato paste and tomato puree, mixing until well combined.
3. When the rice is done, stir in cilantro and lime juice, fluff with a fork and mix well.
4. Grab a warm tortilla and equally distribute the rice, then add nacho cheese sauce, low‑fat Greek yoghurt (or sour cream) and light sriracha mayonnaise.
5. Equally distribute the cooked beef on top of the rice, add more cilantro, and roll the tortilla tightly.
6. Toast the rolled burrito, then place shredded cheese in a pan with the burrito on top and seal it until golden brown and crispy.
7. Repeat the assembly, cooking, and toasting steps for the remaining burritos.
8. Wrap the finished burritos and enjoy.