A few weeks ago I decided to make Burritos. An easy dinner recipe that I can throw in the table for everyone to make their own. There I am thinking that I’m nailing it and getting out of dinner easy when I go to grab the tortillas from the pantry. It turns out I had none. I nailed the dinner fail.

So now I had some delicious beef mince cooking away but nothing to serve with it. A quick scan of the fridge to see what I could muster up and I found some filo pastry leading me to these Mexican beef filo parcels. I actually prefer them to burritos because there is none of that awkward sauce dripping from the tortilla or ingredients falling all over the plate.

I have cooked this recipe a few times now and my family love it. It is a quick and easy dinner that doesn’t take a lot of time to prepare but tastes really amazing. If you have your own mexican beef or beef burrito recipe that you normally use, you can use that instead. Swap the corn for mushrooms if you prefer, take out the kidney beans or add some red capsicum. Tailor them to whatever your family likes.

Mexican beef filo parcels

Serves 4

Ingredients

1 tbsp olive oil
500g beef mince
1 packet taco seasoning
1 bottle taco sauce/salsa
1 corn cob, kernels cut off
125g canned red kidney beans
1 cup cooked rice
1/4 cup cheese
8 sheets filo pastry
olive oil cooking spray
sesame seeds
sour cream, avocado and tomato to serve

Method

Preheat oven to 180C. Line a large baking tray with baking paper.

Heat the olive oil in a large saucepan over medium heat. Add the mince and brown, stirring as you go to remove any lumps in the meat. Add the taco seasoning, taco sauce, corn kernels and red kidney beans stirring to combine. Leave to simmer on a low heat while you prepare the pastry.

Cut each sheet of pastry in half, widthways leaving you with 16 rectangles of pastry. You will need 4 rectangles per parcel.

Lay the first sheet of filo down and lightly spray with the olive oil cooking spray. Place the second sheet on top and repeat until all four rectangles are layered (don’t spray the final layer). Repeat with the remaining sheets so you have four little rectangle piles.

Sprinkle the cheese evenly across the pastry sheets making sure to leave room at each side to fold the parcel up. You will need at least 5 cms at each side and 10cms at each end to fold up the parcel. Now add the beef mixture on top of the cheese, followed by the rice.

Carefully fold the parcel by firstly bringing the sides up to meet in the middle and then the ends. When done, flip the parcel over, spray with a little more olive oil spray and sprinkle with the sesame seeds.

Place on the baking tray and repeat for the remaining parcels.

Pop in the oven to cook for 15-20 minutes or until the pastry is golden brown.

Remove from the oven and serve topped with some sour cream, avocado and tomato.

Mexican beef filo parcels - simple dinner recipes

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