Quick Beefy Chinese Burritos Food

BEEF BURRITOS

Steps:

• In a large frying pan, heat the oil over a medium heat. Add garlic and then onion and cook until it begins to soften about 2-3 minutes. Add the beef and cook breaking up the large clumps of meat. Continue to stir and cook until meat is cooked through about 6-7 minutes. Meat should have a browned color to it. Add the cumin and chili powder and cook about 1-2 minutes. Add salsa and cook until warmed about a minute or so. Stir in cilantro, remove from heat and cover it to keep the pan warm. Warm tortillas in the oven at 300 degrees F. for a few minutes, heat in microwave, or soften in a dry skillet over medium-high heat for about 30-45 seconds or so. Stack and wrap in a kitchen cloth to keep warm. Serving: Place a tortilla on a plate. Spread with a few tablespoons of hot refried beans, place about 2 tablespoons of meat on top, a little bit of black olives, lettuce, and Cheddar cheese. Fold in one side of the tortilla and roll up, enclosing the filling. Serve with extra salsa on the side.

GROUND BEEF AND REFRIED BEANS RECIPE

Steps:

• Soak 1 lb dried pinto beans and cook according to package, adding salt AFTER beans are tender.
• Meanwhile, combine 1 lb lean ground beef,2 cloves garlic, minced,1 large egg, ¼ c oyster sauce, 1 T tomato paste, 1½ t Worcestershire sauce in a small bowl. Mix it together however you can. Hands work best--it's like making meatloaf. Cover with plastic wrap and let it marinate in the refrigerator while the beans cook.
• When beans are tender, drain off juice and reserve.
• In a separate skillet, brown ground beef mixture, ½ large onion, chopped, and a chopped jalapeno pepper. Drain excess grease.
• Combine beans and meat in one pot and start mashing. A fork will work, but a masher or granny fork works faster. An immersion blender works even better. Mash until there are no obvious whole beans but still some texture. Put small batches in a food processor if you don't want lumps. Add reserved liquid until beans are the thickness you like. If they are still too thick, add a little more water.
• Season with ½ t Adobo seasoning and simmer on the stove over low heat for another 30-45 minutes.

BEEF AND BEAN BURRITOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic. Drain and discard grease. Add refried beans and burrito seasoning packet. Add green chiles and heat over low heat, stirring occasionally, until heated through, about 5 minutes more.
• Wrap tortillas in a damp paper towel and cook in a microwave oven until warmed through, about 10 seconds.
• Spoon about 2 tablespoons beef mixture into a warm tortilla. Add a tablespoon or more of Cheddar cheese. Fold both sides in, then fold and roll over mixture to seal burrito. Repeat with remaining tortillas, filling, and cheese.
• Wrap burritos in waxed paper or place in plastic bags and store in the freezer for use in lunch boxes.

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.

BEEFY BROCCOLI & CHEDDAR BURRITOS

Steps:

• Preheat oven to 350 degrees F.
• Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside.
• Stir Knorr® Rice Sides™ - Cheddar Broccoli, water and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef mixture. Remove from heat and let stand 2 minutes. Stir in 1/2 cup salsa and 1/2 cup cheese.
• Spoon about 3/4 cup rice mixture onto each tortilla; roll-up.
• Evenly spread 1/2 cup salsa in bottom of 13 x 9-inch greased baking dish. Arrange burritos, seam-side-down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1/2 cup cheese. Cover tightly with aluminum foil and bake 25 minutes or until heated through. Garnish with green onions.

QUICK BEEFY CHINESE BURRITOS

Steps:

• Heat oil in saucepan on medium heat. Add beef and garlic and cook until browned, about 10 minutes, drain.
• Add mushrooms and cook for 5 minutes. Add carrots, cabbage and cook another 5 minutes.
• Mix together hoisin sauce, sesame oil, and water. Pour over beef and vegetable mixture. Stir to combine.
• Cover and let mixture steam for 5 minutes.
• Spread 1 T hoisin sauce onto each tortilla. Top with 1/2 cup of beef/vegetable mixture. Roll up and serve.

BEEFY CHEETO BURRITOS

Steps:

• Preheat oven to 375°F.
• Brown beef with onion, taco seasoning, and black pepper.
• Drain beef, mix in beans with liquid, and stir over low heat.
• In another small pan, heat the chili with the taco sauce and stir.
• On each flour tortilla, place half a cup of the meat filling, 1/4 cup cheetos, plus one tablespoon of cheese and roll up.
• Place burritos in a baking pan and brush with butter.
• Bake burritos for 30 minutes, then cover with the chili mixture and the rest of the cheese.
• Place burritos under the broiler briefly to melt the cheese and brown lightly.
• Serve with extra cheetos if desired.

BLUE RIBBON BEEFY BURRITOS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

BEEF AND CHEESE BURRITOS

Steps:

• Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper, onion and Mexican spice blend. Cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
• Add beans and salsa to skillet; cook 3 to 5 minutes until heated through.
• Divide beef mixture amount the center of 4 tortillas, leaving 1-1/2-inch border at bottom. Top beef mixture with rice and cheese. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with toppings, as desired.

CHINESE BURRITO

Steps:

• Cook chicken in oil until done. Add Asian vegetables and heat through. Heat tortillas in oven until warm. Assemble each tortilla with 1/2 cup chicken and vegetables and rice. Add soy sauce to taste. Serve.

CHINESE BURRITOS

Steps:

• Bring pot of water to boil. Add lettuce and cook until wilted, about 1 minute. Drain. Refresh in cold water. Drain and pat dry. Set aside.
• Combine vinegar, soy sauce, miso, garlic and ginger. Set aside.
• Heat large nonstick skillet over high heat. Add broth, carrot and snow peas. Stir-fry 1 1/2 minutes. Add mushrooms and bell pepper. Stir-fry 30 seconds. Add scallops and stir-fry 40 seconds. Stir in vinegar mixture. Remove pan from heat. Add green onions and bean sprouts. Toss to combine. Divide filling among lettuce leaves. Fold up burrito style. (Can be prepared up to 2 hours ahead. Steam over boiling water to reheat before serving.)

BEEFY CRUNCH BURRITO

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!

COPYCAT BEEFY 5-LAYER BURRITOS

Steps:

• In a large skillet sprayed with cooking spray, cook ground turkey, breaking up the meat as it cooks. Once turkey is fully cooked, mix in water and taco seasoning. Cook on medium-low heat for approximately 10 minutes, or until the sauce has thickened.
• Meanwhile, spread 2 tablespoons salsa con queso on each tortilla. Scoop and spread 1/3 cup refried beans down the middle of each tortilla.
• Once the turkey mixture is cooked and seasoned, scoop 1/3 cup turkey mixture over the beans on each tortilla. Scoop and spread 2 tablespoons sour cream and 2 tablespoons shredded cheese over the meat.
• Wrap up burritos.

CHEESE BEEF BURRITOS

Steps:

• Heat rice according to package directions. Meanwhile, crumble beef into a 4-qt. microwave-safe dish. Add corn and beans; mix well. Microwave, covered, on high until beef is no longer pink, 4-5 minutes; drain. Stir in salsa and cheese; microwave until cheese is melted, 2-3 minutes longer. Stir in rice., Spoon 3/4 cup beef mixture in the center of each tortilla; add additional ingredients of your choice. Fold bottom and sides of tortilla over filling and roll up. Freeze option: Cool beef mixture before making burritos; omit lettuce and sour cream from filling options. Individually wrap 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. Let stand 15 seconds. Carefully open burritos and add additional filling ingredients as desired.

CHEESY MEXICAN RICE & BEAN BURRITOS

Steps:

• In medium saucepan, bring the sauce to a boil.
• Add rice and pepper.
• Cover, remove from burner and let stand 5-10 minutes (or until the liquid has been absorbed) then fluff with a fork.
• Next, spread 1/4 cup of the beans evenly over tortillas to within 1 inch of edges.
• Top each with 1/4 of the rice mixture, tomato and cheese.
• Spoon in the sour cream down centers of tortillas.
• Roll tortillas up. Serve right away while warm.