Frozen Beef And Bean Burritos Oamc Food

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.

BEEFY BEAN BURRITOS OAMC

Steps:

• Brown ground beef with onions and garlic; then drain. Add all remaining ingredients except cheese. Simmer for 10 to 15 minutes.
• Cool mixture to room temperature in the fridge.
• Unassembled: freeze mixture in bags. Thaw overnight, then heat meat mixture in a pan before assembling burritos. Bake at 250 degrees for 10 to 12 minutes.
• Assembled: spread chilled mixture on tortillas and top with cheese, then flash freeze and wrap individually. Microwave: Cook on high, 1 at a time for 4 minutes. Oven: Bake at 400 degrees for 15 to 25 minutes.

BREAKFAST BURRITOS - OAMC

Steps:

• Cook bacon until almost done (dutch ovens work best for OAMC, use a good nonstick pot), don't over cook the bacon will burn while you cook potatoes.
• Add onions and cook for a minute or two, until softened.
• Add potatoes, stir to coat in bacon drippings and cover.
• Cook covered for approximately 15 minutes, or until potatoes are done, stirring occasionally. Put the tortillas on top of the potatoes while they cook, this steams them and makes them moist.
• While you are waiting for potatoes to finish cooking, wisk the eggs and milk. Mix well.
• Salt and pepper your potatoes, cook uncovered a minute longer.
• Add eggs to potato mixture, cook stirring almost constantly until egg is finished. Be very careful to not overcook the egg. Egg must still be very moist but not overcooked. It alters the flavor otherwise.
• Remove from heat.
• Place 1/2 cup measurements into containers.
• Wrap tortilla's in wax paper, seal well (use masking tape if you want to) and place on top of potato egg mixture then cover and freeze. Alternatively you can fill and wrap them, the problem is the yucky ends are harder to control. Make sure when you steam your tortillas you don't let them get dry afterwards. You want them drenched in steam, fill them and tightly tightly wrap them in 2 big pieces of plastic wrap.
• Either serving (container or rolled up) should be reheated on high for 5 minutes.