Chili Burritos Food

GREEN CHILI BURRITOS

Steps:

• In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

CHILE COLORADO BURRITOS

Steps:

• In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.

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.

CHILI CHEESE BURRITOS

Steps:

• Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
• Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
• Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
• Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
• Serve with chips and salsa or green salad.

CHILI CHEESE BURRITOS

Steps:

• Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired.
• Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients.
• Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side.
• Serve with salsa and sour cream if desired.

CHILI BURRITOS

Steps:

• Heat the oil in a large skillet.
• Add the burritos and fry on each side until golden brown and crispy.
• Drain on a paper towel.
• While burritos are frying, heat the chili on stove or microwave.
• To serve:.
• Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
• Sprinkle a few jalapenos on top.
• Finish with a couple tablespoons of salsa and a dollop of sour cream.

CHILI PIE BURRITOS

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

GREEN CHILE BURRITOS A LA CROCK-POT

Steps:

• Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
• Reserve broth. Shred meat into 3 quart saucepan.
• Add broth, onion, tomatoes, chiles, and salsa.
• Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
• Bring to boil and heat through, until onion is translucent.
• Put mixture in center of warmed tortilla and fold.

CHILI POTATO BURRITOS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
• Bake in the preheated oven 15 minutes, or until cheese is bubbly.

EASY CHILI BURRITO

Steps:

• Spoon chili and cheese onto flour tortilla and roll up.You can put a toothpick or two to in hold it in place.
• Place on microwavable plate and cook for about 2 minutes (or until warm throughout).
• Top with sour cream and green onions. Enjoy!