Weeknight Tex Mex Burritos Or Tacos Or Taco Burgers Food

WEEKNIGHT TEX-MEX BURRITOS (OR TACOS OR TACO-BURGERS)

Steps:

• In large skillet, brown ground beef over medium to medium-high heat. Drain off fat.
• Add in all spices. Stir in water, cooking over medium heat until water cooks off. (Water helps ensure even distribution of spices throughout meat).
• Stir in refried beans and green chilies. Heat through. Adjust seasonings to taste.
• Burritos: Warm flour tortillas in microwave or in oven. Spread meat and bean mixture on each flour tortilla. Garnish with preferred toppings. Enjoy.
• Tacos: Toast taco shells in oven according to package directions. (Note: toasting the taco shells is a MUST). Spoon meat and bean mixture into each taco shell. Garnish with preferred toppings.
• Taco-burgers: Toast hamburger buns in oven until light golden brown. Spread meat and bean mixture onto bottom half of buns. If making taco-burgers, you may want to substitute sliced cheese (such as American). Garnish with preferred toppings.

PINEAPPLE CHICKEN TACOS

Steps:

• Preheat the oven to 400 degrees F.
• Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.
• In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.
• Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.
• Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.
• Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.
• To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

TACO SEASONING - BUDGET FRIENDLY SEASONING FOR TACOS, BURRITOS..

Steps:

• Mix all spices together.
• Store in airtight container. Will keep for 6 months to a year.
• 7 teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning. This recipe makes the equivalent of 4 spice packets.
• To make tacos- mix 7 tsp (or 2 T and 1 t) to 1 lb ground meat that has been browned and drained of fat. Add 3/4 cup water and stir to blend. Cook til water has evaporated.

TEX-MEX BURRITOS

Steps:

• In a non-stick skillet, add ground beef, potatoes, onion, garlic, and jalapeno peppers.
• Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well.
• Add in beans, salt, pepper, and ground cumin (if desired) to the skillet; stir to mix.
• Bring to a boil; lower heat, and simmer for 5 minutes, stir often.
• Spoon 1/2 cup mixture onto the center of each tortilla.
• Sprinkle with 2 generous tablespoons of cheese.
• Roll up burrito-style, enclosing filling and folding ends under.
• Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil.
• Bake at 350° for 10-12 minutes or until thoroughly heated.
• Serve with salsa and sour cream.

TEX-MEX EGG BURRITOS

Steps:

• Brown sausage in a large skillet, stirring to crumble.
• Drain and return to skillet.
• Add eggs and chilies to sausage.
• Cook, stirring gently, until eggs are thickened, but still moist.
• Do not stir constantly.
• Microwave tortillas about 10 seconds each until soft.
• Spoon egg mixture down centers of warm tortillas; top each with picante sauce and cheese.
• Fold opposite sides over filling.
• Serve immediately.

TEX-MEX BEEF TACOS

Steps:

• Heat a large frying pan until very hot, then brown the mince. Remove, then season with salt and pepper. Add the oil to the pan and fry the garlic, oregano and spices for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm the taco shells following the pack instructions and serve with the beef.

TEX-MEX CHICKEN AND RICE BURRITOS

Steps:

• Warm Mexican chicken and rice mixture in microwave for 2 minutes.
• Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
• Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
• Fold bottom third over mixture,making sure filling is snug.
• Take the right side of tortilla and fold over.
• Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
• Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.