Ingredients:
- 5 lbs (680 g) of lean ground beef
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 3 tbsp (44 ml) avocado oil
- 1 cup (237 ml) tomato passata
- 2 tsp (30 ml) cumin
- 1 tsp (15 ml) ground coriander
- 2 tsp (30 ml) paprika
- 1 tsp (15 ml) chili powder
- 5 cups (180 g) of grated mozzarella
- 4 10-inch (25 cm) flour tortillas
- 1 avocado, peeled, cored, and sliced thin
- 2 cups (72 g) shredded iceberg lettuce
- ½ cup (113 g) store bought salsa
- Salt and pepper to taste
Method:
Heat oil in large pan over medium-high heat. Add beef and break apart using a spatula. Cook for 4-5 minutes, until nicely browned. Add onion, garlic, cumin, paprika, and chili powder and cook for 1-2 minutes. Add tomato sauce and stir. Bring to a boil and cook for 3 minutes, or until sauce has reduced. Stir in cheese and season to taste with salt and pepper. Once cheese has melted, remove from heat.
Transfer meat to a bowl and place in the refrigerator for 5 minutes to chill.
Once beef is cooled down, separate onto 4 tortillas. Top with avocado slices, iceberg lettuce, and salsa.
Wrap the tortillas to form 4 nice burritos.