Sometimes you need to be creative with whatever ingredients you have left. Often times this applies to the night before you do groceries and there’s an assortment of odds and ends left in your fridge. You become inventive and create new delicious dishes using basic ingredients.

This is how I came up with my burrito enchilada hybrid: the beef burrito enchilada. It’s rather simple. You prepare ground beef as you would any other time for tacos, spaghetti or shepherds pie and sauté some minced peppers and onions with the meat.

When it’s brown, drain it, and then add the taco seasoning and water mixture. Easy right?

Next step is taking the tortilla, and adding a fine layer of sour cream first, then layering the meat, shredded cheese, salsa and any other toppings you want. Roll it up, place it on a baking sheet, add a layer of salsa and cheese to the top and that’s it.

This recipe invites you to get creative. Leftover rice? Add it into the meat mixture as its cooking with the taco spices. Leftover beans from chili? Add them in with the taco spice as well and you’ve added fiber and protein! My husband likes olives and jalapeños on his, so if you like spice add peppers to give it a kick! Fresh cilantro adds a nice touch to the finished product.

It really is simple.

My favourite is slicing up avocado and adding it on top at the end. The cool bit of avocado mixed with the hot cheesy burrito tastes amazing. Adding a nice side salad is optional, but it really adds that fresh element to the meal. Let me know what you think!