Runza Burritos International Food
RUNZA BURRITOS INTERNATIONAL
A Burrito with a German Flavor...Full meal, snack, or brunch. Freezes easy so it makes a different Brown Bag Lunch base. It should look like a giant Cigar. Optional: Splash the open end of the Burrito with Sour Cream. Eat with gusto...goes great with Corona and a twist of Lime...and a Garden Salad.
Provided by Virgil
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable.
- Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 44.3 g, Cholesterol 57.5 mg, Fat 19.3 g, Fiber 4.5 g, Protein 24 g, SaturatedFat 9 g, Sodium 646.8 mg, Sugar 5.2 g
RUNZA BURRITOS INTERNATIONAL
Very Super Bad Child No. 2 loves cabbage and burritos, so when I found this at allrecipes.com I knew I had to post it here so he could find it.
Provided by Pinay0618
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable.
- Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
Nutrition Facts : Calories 459.2, Fat 22.5, SaturatedFat 7.9, Cholesterol 60.4, Sodium 514, Carbohydrate 41.8, Fiber 3.9, Sugar 4.3, Protein 21.5
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