Mac & Cheese Beef Burrito
2 tbsp plain flour
4 cups milk
2 cups cheddar cheese, grated
1 zucchini, grated
1 carrot, grated
2 cups cooked and drained macaroni
1 small clove garlic, crushed
1 small onion, grated
300g Harvey Beef Mince
3 tbsp tomato paste
1 tin crushed tomatoes
1 cup button mushrooms, thinly sliced
1 handful basil, thinly shredded
2 tbsp oil
1 egg, beaten
1 pack of wraps
spinach to serve
Heat a fry pan with the oil, fry the onion until golden then add the garlic and the mince. Reduce the heat slightly, season well and stir until the mince is just brown.
Add the grated zucchini and carrot. Add the tomato paste, basil, mushrooms and the tomatoes. Cover and gently simmer for about 10 minutes.
Meanwhile melt the butter in a saucepan over medium to high heat. Add the flour and stir well to make a paste. Reduce the heat. Slowly add the milk, a little at a time and mix well to keep smooth. Keep adding the milk and mixing until it’s all in the pan. Increase the heat and stir constantly until the mixture thickens. When it is thick, add the grated cheese, season well and then stir in the macaroni.
Place some wraps on the counter top and fill with two scoops of mac and cheese and a two scoops of mince. Top with a squeeze of barbecue sauce. Wrap the burritos tightly, by folding them over and tucking the sides in. Dip them in the beaten egg and then fry them in a hot frypan coated with a little olive oil.
Serve immediately with some greens.