AWESOME BREAKFAST BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
- Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
- To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.
TASTY BURRITOS
My cousin is of Mexican heritage, and I've watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They're even better warmed up the next day in the microwave. -Debi Lane, Chattanooga, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.
Nutrition Facts :
CRISPY ROLLED BREAKFAST BURRITO
I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.
Provided by Chef John
Time 50m
Yield 2
Number Of Ingredients 13
Steps:
- Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
- Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
- To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
- Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
- Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.
Nutrition Facts : Calories 1032.9 calories, Carbohydrate 82 g, Cholesterol 457.5 mg, Fat 59.6 g, Fiber 13.7 g, Protein 45.7 g, SaturatedFat 22.9 g, Sodium 1440.8 mg, Sugar 5.9 g
CRUNCHY BURRITOS
I came up with idea of using my recipe for Recipe #369923 to make burritos instead of just the ground beef and taco seasoning packet suggested in a recipe that I found in TOH magazine.
Provided by diner524
Categories Lunch/Snacks
Time 40m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
- Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
- In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
- Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Nutrition Facts : Calories 436.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 68.2, Sodium 892, Carbohydrate 30.1, Fiber 5.6, Sugar 1.9, Protein 25.7
BEEFY CRUNCH BURRITO
This slightly healthier version of the Taco Bell's Crunch burrito is just as delicious.
Provided by Hellthy Junk Food
Categories Budget-Friendly Easy Nut-Free Shellfish-Free Full Meal Egg-Free Soy-Free Microwave Food Processor Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Microwave
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- Cook the Spanish Rice (1 package) according to package direction.
- Brown the 80/20 Lean Ground Beef (1 pound) in a skillet.
- Blitz the meat a few times in the food processor to break up the meat into a finer texture. Place the meat back into the skillet and finish it off with Taco Seasoning (1 package) and water.
- Heat the Nacho Cheese (to taste) with 30 second intervals in the microwave while stirring in between.
- Season the Fritos® Original Corn Chips (to taste) with Paprika (to taste), Cayenne Pepper (to taste), and Chili Powder (to taste).
- To build the burrito, prepare the Flour Tortilla (10) and start with the Light Sour Cream (to taste), then the Fritos, beef, Fritos, cheese and Spanish rice. That way when you roll it up none of the sauces will disrupt your fingers.
- Slice in half. Serve and enjoy!
Nutrition Facts : Calories 26 calories, Protein 1.1 g, Fat 1.2 g, Carbohydrate 2.8 g, Fiber 0.1 g, Sugar 0.0 g, Sodium 57.0 mg, SaturatedFat 0.3 g, TransFat 0.1 g, Cholesterol 3.2 mg, UnsaturatedFat 0.4 g
CRISPY ROLLED BREAKFAST BURRITO
I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.
Provided by Chef John
Categories Breakfast Burritos
Time 50m
Yield 2
Number Of Ingredients 13
Steps:
- Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
- Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
- To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
- Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
- Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.
Nutrition Facts : Calories 1032.9 calories, Carbohydrate 82 g, Cholesterol 457.5 mg, Fat 59.6 g, Fiber 13.7 g, Protein 45.7 g, SaturatedFat 22.9 g, Sodium 1440.8 mg, Sugar 5.9 g
CRISPY STEAK BURRITOS RECIPE
These Crispy Steak Burritos are so easy to throw together and are so filling. This is a recipe the whole family will love (especially me, because they are so quick!)
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Season steak with salt and pepper.
- Heat olive oil over medium-high heat, then add steak, and cook until it reaches desired doneness. (I like mine slightly pink in the center, which usually takes about 3-5 minutes depending on how thick I slice my steak).
- Assemble by evenly distributing steak, rice, guacamole, pico, and cheese onto each flour tortilla. Fold up opposite sides, then the bottom, then and roll up entirely to enclose the filling.
- Heat a large non stick skillet over medium-high heat.
- Coat the top and bottom of the burritos with the nonstick cooking spray. Place burritos in the skillet, seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos over and cook another minute until golden brown.
Nutrition Facts : Calories 665 kcal, Carbohydrate 59 g, Protein 33 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 847 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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