Cubed Burrito Beef
3 lbs. beef cut into bite size cubes (chuck roast, london broil, etc.)
1 packet taco seasoning
1 packet onion soup mix
1 cup water
1 packet brown gravy mix
Put the beef in the crock pot. Mix the taco seasoning and soup with the water and pour over the beef. Turn the crock...
Taco Bell Chili-Cheese Burrito
grated cheddar or longhorn cheese
Wolf Brand Chili
Heat flour tortillas: one for each burrito. Sprinkle grated cheddar or longhorn cheese onto the hot tortilla, approximately 1 Tbsp per tortilla. Spread 2 Tbsp of Wolf...
First question, how do you get the burrito ( flour tortilla) to stay folded over and not come unfolded?
Second question, can a homemade bean burrito be frozen? If so can it then be warmed up to eat in the microwave? If it can, then do you need to thaw first? How long would one microwave it?
In celebration of National Teacher Day, visit any Arizona Chipotle and
show us your teacher ID Tuesday, May 6, 2008 and we'll reward you
with a Free burrito, tacos, bowl or salad. (Sorry no faxes please)
Okay, my first time starting a thread, hope I do it right.
Does anyone have a good and relatively simple bean and cheese burrito receipe? I found one for tortilla's but am less than enthused with what I am finding for the filling.
Nothing fancy or expensive or even spicy.
We have taken to...
1 can refried beans
1lb. ground beef
2c. shredded cheese
Mix for crust: Bisquick, water, and beans. Press "crust" on bottom and up sides of 2qt. shallow dish.
Mix for filling: Brown ground beef. Add salsa and 1 1/2c. shredded cheese. Bake 35-45 min. at 350º...
1 package (10 each) frozen burritos, any kind (thawed)
1 can tomato sauce
Olives, green onions, chopped tomatoes, any kind of ingredient you like with
Taco seasoning or spices
Spray a large casserole dish with nonstick cooking spray. Place burritos in the...
Bean Burrito Casserole
For the filling
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons olive oil
two 1-pound cans black, pinto, or pink beans, rinsed and drained
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh or pickled jalapeño chilies if desired, seeded and chopped