Beef Burrito Food

BEEF BURRITOS

Steps:

• Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
• Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
• Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
• Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
• To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.

GROUND BEEF BURRITOS

Steps:

• With your clean hands start by adding 3/4 to 1 cup of warm water and the burrito seasoning packet in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Bring the mixture to a full boil then reduce the heat and allow to simmer, stirring occasionally, until all the liquid has been absorbed.
• Place a tortilla on a plate and cover with a damp towel. Microwave on high for 15 seconds. Remove tortilla from the microwave, uncover. Slightly off center of the tortilla, spread on 2 tablespoons of sour cream on the tortilla. Place 1/4 of the ground beef on top of the sour cream. Place 1/4 cup of the cheese blend on top of the ground beef. Sprinkle on tomatoes and green onions. Top with 2 tablespoons of Recipe #311703.
• Fold the front of the tortilla over the filling. Tuck the left and right sides of the tortilla inside as you roll. Roll the belly on top of the back so the weight of the filling holds it together. Use a small piece of masking tape if necessary, but remember to use only edible tape. : ).

BEEF BURRITOS

Steps:

• Step one is to heat the sunflower oil up in a large pan. Fry the onions for 5 minutes and then add seasoning such as oregano and garlic, cooking for one to two minutes. Take the beef mince and place into the pan, stirring with the other ingredients until golden brown.
• Stir sugar into the beef mixture, and then pour a little vinegar over it. If you aren't planning on freezing your burritos, this is when you can add chopped tomatoes to the beef mixture and stir it in.
• Simmer your beef mix for around 5 minutes, and then add the black beans, continuing to simmer for an additional 20 minutes. During this time, you can add additional spices depending on your preference.
• Take the tortillas out of their packaging and begin to heat them according to the instructions on their packaging. Once you have heated the tortillas and they are ready to go, begin lining up rice and beef along with each tortilla, making sure to add any toppings you like such as tomatoes, cucumber, or lettuce.
• Fold over the ends of the burrito in order to seal them so that the filling doesn't fall out. Serve immediately, or leave to cool if you wish to freeze them.

BEEF BURRITOS

Steps:

• preheat oven to 350.
• sauté beef and onion in a skillet until browned, breaking up larger pieces.
• drain fat.
• add chili powder and cumin, stir.
• add refried beans and stir to incorporate, add the green chilies and tomato sauce.
• cook until some liquid is absorbed.
• heat tortillas in oven, or microwave a few minutes until pliable.
• spread each tortilla with a few tablespoons of beef mixture down the middle.
• sprinkle with cheddar to cover.
• fold each side over and secure with toothpicks.
• bake 20-30 minutes until cheese is melted.
• serve with salsa, sour cream, guacamole, etc.

BEEF ENCHILADA-BURRITOS

Steps:

• Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until tender, about 25 minutes.
• Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. Cook, breaking up the meat, until browned, about 4 minutes. Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.
• Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. Serve with the vegetables.

BEEF AND BEAN BURRITOS

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

SHREDDED BEEF FOR TACOS OR BURRITOS

Steps:

• Place onion in slow cooker and top with beef roast.
• In a small bowl, whisk together remaining ingredients and pour over beef roast.
• Cook on low for about 8 hours.
• Remove roast from slow cooker, reserving juice.
• Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
• Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.

EASY BEEF BURRITOS

Steps:

• Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
• Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
• To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

BEEF AND BEAN BURRITOS

Steps:

• Brown ground beef in large skillet. Drain if needed. Add remaining ingredients (except tortillas) and cook together for 10 minutes.
• Wrap filling into tortilla with your choice of cheddar cheese, sour cream, black olives, avocado, and/or salsa.

CHEESY BEEF BURRITOS

Steps:

• Cook meat and chili powder in large skillet on medium-high heat 5 min. or until meat is done, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
• Spoon meat mixture down centers of tortillas; top with remaining ingredients.
• Fold in opposite sides of each tortilla, then roll up burrito-style.

BEEF BURRITOS

Steps:

• Mash avocados with the sour cream, garlic and cumin until well blended. Stir in the cilantro.
• Spread 2 Tbsp. of the avocado mixture onto each tortilla; top with 1/3 cup of the meat and 1 Tbsp. of the cheese. Roll up, tucking in both sides of each tortilla as you roll it up.
• Top with any remaining avocado mixture and cheese. Serve with the salsa.

SOUTHWESTERN BEEF BURRITOS

Steps:

• In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.

QUICK-FIX BEEF BURRITO SKILLET

Steps:

• Brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet.
• Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
• Stir in tortilla pieces; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted.
• Top with sour cream and onions.