Old El Paso beef & bean chilli burritos 620g

£3.19 (51.5p per 100g)



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Flour Tortillas (326g): Wheat Flour, Water, Vegetable Oil, Stabiliser (Glycerol), Raising Agents (Sodium Bicarbonate, Sodium Acid Pyrophosphate), Emulsifier (Mono and Diglycerides of Fatty Acids), Dextrose, Salt, Preservative (Potassium Sorbate), Thick 'n' Chunky Salsa (144g): Tomato (54%), Onions (16%), Green Peppers (10%), Tomato Paste, Water, Salt, Vinegar, Onion Flakes, Sugar, Onion Powder, Lemon Juice Concentrate, Guajillo Pepper (0.4%), Garlic Powder, Spices, Acidity Regulator (Citric Acid), Tomato & Bean Stir-in Sauce (150g): Water, Red Kidney Beans (28%), Tomato Paste (13%), Pinto Beans Powder, Spices, Green Peppers, Salt, Chilli Pepper (1%), Onion Powder, Acidity Regulator (Citric Acid), Potato Starch, Garlic Powder, Herbs, Yeast Extract, Flavouring, Colour (Beetroot Red), Spice Extract

Preparation & Storage


  • 1. For a tasty chilli filling. Brown the mince in a little oil on a medium heat before draining off the excess liquid. Add the Old El Paso Tomato & Bean Stir-in Sauce and 4 tablespoons of water. Simmer uncovered and stir for 5 minutes until you've got a delicious, steaming chilli. 2. Warm them up. To warm the tortillas, pierce the packaging and microwave on full power for 35-40 seconds. To heat in the oven, remove packaging, separate tortillas and wrap in foil. 10 minutes at 200°C (180°C for fan assisted ovens), gas mark 4 should do it. Keep them covered and warm until ready to serve. 3. Wrap, tuck and tuck-in! Get everything ready on the centre of the table: warm tortillas, steaming chilli, crisp lettuce, chopped tomatoes, grated cheese and Old El Paso Thick 'n' Chunky Salsa. Then everyone can help themselves and tuck-in. Make a bed of lettuce and tomato in the centre of a tortilla, load a couple of spoonfuls of chilli, then top with the salsa and grated cheese. Wrap the tortilla round the filling, tucking in one end for a snug burrito!


Store in a cool dry place.

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