SOUTHWESTERN BEEF BURRITOS
We became acquainted with Mexican food after moving to Arizona from the Midwest. I got this beef burrito recipe from my brother-in-law, who ran a Mexican restaurant. -Jacqueline Hergert, Payson, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.
Nutrition Facts : Calories 446 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 973mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.
SOUTHWEST BREAKFAST BURRITOS
My wife and I love eating Mexican so I came up with this recipe so that we could have a little more variety in our morning meals. We are busy people and don't have time to make elaborate meals in the morning. In the past we have bought frozen breakfast burritos, but they are not very tasty and I knew they could be improved upon. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.
Provided by Norm Walker
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
Steps:
- Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
- Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
- 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. 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.
- Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.4 g, Cholesterol 139.6 mg, Fat 18.8 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 706.6 mg, Sugar 1.9 g
GROUND BEEF BURRITOS
I was surprised to see that there are so many burrito casseroles on Zaar, but no one has posted an actual beef burrito recipe. Here is my recipe for the much loved Ground Beef Burrito! The key to this burrito in achieving that authentic Mexican flavor and mouth feel, is in the method for cooking the ground beef. If you decide to brown your ground beef or follow the directions on the spice package, you will end up with a totally different product.
Provided by Brandess
Categories One Dish Meal
Time 40m
Yield 4 whole burritos, 8 serving(s)
Number Of Ingredients 9
Steps:
- With your clean hands start by adding 3/4 to 1 cup of warm water and the burrito seasoning packet in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Bring the mixture to a full boil then reduce the heat and allow to simmer, stirring occasionally, until all the liquid has been absorbed.
- Place a tortilla on a plate and cover with a damp towel. Microwave on high for 15 seconds. Remove tortilla from the microwave, uncover. Slightly off center of the tortilla, spread on 2 tablespoons of sour cream on the tortilla. Place 1/4 of the ground beef on top of the sour cream. Place 1/4 cup of the cheese blend on top of the ground beef. Sprinkle on tomatoes and green onions. Top with 2 tablespoons of Recipe #311703.
- Fold the front of the tortilla over the filling. Tuck the left and right sides of the tortilla inside as you roll. Roll the belly on top of the back so the weight of the filling holds it together. Use a small piece of masking tape if necessary, but remember to use only edible tape. : ).
Nutrition Facts : Calories 297.4, Fat 15.2, SaturatedFat 7.2, Cholesterol 58.9, Sodium 552.5, Carbohydrate 21.1, Fiber 1.7, Sugar 2.8, Protein 18.5
BEEF BURRITOS
From the Australian Women's Weekly All Time Favourites cookbook - different from others on this site but I love it!
Provided by currybunny
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
- Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
- Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
- Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
- To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.
MAKE-AHEAD SOUTHWESTERN BREAKFAST BURRITOS
These Mexican-inspired, Southwestern burritos make eating a filling and flavorful breakfast easy! Loaded with veggies and satisfying ingredients, these are definitely my favorite way to start the day, and perfect for meal prep. Try using whole wheat tortillas, brown rice, or adding spinach to make these even more wholesome!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 18x13-inch rimmed baking sheet with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Add bell pepper, onion, salt, and pepper. Saute until vegetables begin to soften, 2 to 3 minutes. Remove from heat and set aside.
- Place eggs, cilantro, jalapeno pepper, chili powder, cumin, garlic powder, onion powder, oregano, and paprika into the bowl of a food processor. Process on high until jalapeno has been finely chopped. Add tomatoes and process until finely chopped. Add onion-bell pepper mixture and salsa and pulse to combine. Pour egg mixture into the prepared pan.
- Bake in the preheated oven until eggs are set, 15 to 20 minutes. Remove from the oven and allow to cool to room temperature in the refrigerator, about 20 minutes.
- Keep oven on; line a baking sheet with parchment paper and spray paper with cooking spray.
- Slice chilled eggs into 20 equal-sized rectangles. Sprinkle 1 1/2 tablespoons Cheddar cheese in the center of each tortilla. Top each with 1 egg rectangle. Sprinkle egg with 1 1/2 tablespoons Cheddar cheese. Top with 1 1/2 tablespoons each of rice and black beans. Top rice and beans with another egg rectangle; fold tortilla into a burrito.
- Place burritos seam-side down onto the prepared baking sheet. Spray tops lightly with cooking spray.
- Bake in the preheated oven for 12 minutes. Flip burritos over and bake for an additional 12 minutes. Let cool completely on a cooling rack before wrapping in foil or freezer paper and freezing in a freezer bag.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 55.4 g, Cholesterol 268.2 mg, Fat 22.8 g, Fiber 6.8 g, Protein 24.2 g, SaturatedFat 8.1 g, Sodium 1205.6 mg, Sugar 4.7 g
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