NZ Woman's Weekly

Sweet corn & beef burritos

  • Meal Type

  • Servings


These burritos will become a family favourite. For a change, swap the beef for chicken or pork and add a few more vegetables, such as grated carrot, avocado and zucchini to boost your five-plus a day.

  • 2 tbsp olive oil
  • 2 sirloin, scotch or eye fillet steaks, sliced into strips
  • 1 clove garlic, crushed
  • 2 sweet corncobs, kernels sliced from the cob
  • 1 red onion, halved and sliced
  • 1 red capsicum, cut into strips
  • 1 can kidney beans, drained
  • 1 tbsp Worcestershire sauce
  • ½ cup homemade barbecue sauce or tomato pasta sauce
  • 8 burrito wraps
  • 3-4 cups shredded lettuce
  • Sour cream and sweet chilli sauce, to serve

1 Heat 1 tablespoon of oil in a large frying pan. Add the beef and garlic and cook quickly until coloured and just cooked. Remove from the pan and set aside.

2 Add remaining oil to the same pan and saute corn, red onion and capsicum for 3-4 minutes until tender. Add beans and sauces, and simmer for 2 minutes. Return beef to the pan and mix through.

3 If you like, warm the wraps. Arrange the shredded lettuce down the middle. Divide the corn and beef mixture between the burrito wraps and fold in the bottom and sides to form a parcel. Serve with sour cream and sweet chilli sauce.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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