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Chilli beef rissoles
Chilli beef rissoles
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Elevate your dinner with zesty Mexican-style spicy meatball tacos topped with avocado, tomato, and sour cream.
Ingredients:
  • 750g beef mince
  • 250.00 ml fresh wholemeal breadcrumbs
  • 1 red onion, grated
  • 2 tsp Mexican chilli powder
  • 69.38 gm tomato paste
  • 1 egg, lightly beaten
  • olive oil cooking spray
  • 8 burrito tortillas
  • 2 avocados, roughly mashed
  • 1 lime, juiced
  • 4 tomatoes, cut into wedges
  • 12 small cos lettuce leaves
  • 117.50 gm light sour cream
Instructions:
  • In a large bowl, mix together mince, breadcrumbs, onion, chilli powder, tomato paste, and egg. Season with salt and pepper, then use your hands to combine everything thoroughly. Shape the mixture into 16 balls using 1/4 cup at a time, slightly flattening them. Place the rissoles on a plate, cover, and refrigerate for 30 minutes, if desired.
  • Preheat a greased barbecue plate over medium-low heat. Spray both sides of the rissoles with oil and cook for 12 to 15 minutes, turning occasionally, until fully cooked. Transfer to a plate and cover to keep warm.
  • Lightly coat the tortillas with oil and grill them for 1 minute on each side until they are perfectly toasted.
  • In a small bowl, gently mix together avocado and 2 tablespoons of lime juice. Season with a pinch of salt and pepper. Serve the rissoles with toasted tortillas, avocado, tomato, lettuce, and a dollop of sour cream.

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