Another Taste of Home find! I have been looking for lunchtime solutions lately that are quick to fix, so when I have a moment to eat during the day, I don't just look blankly in the fridge, shrug my shoulders, and make myself another lame sandwich. These frozen burritos rock! I especially love them because I can take them to school with me in my insulated lunch pack, then microwave when I get there. They're ready anytime, and they're really tasty!!!
2 lbs. Ground Beef
2 Cans (16 oz. each) Refried Beans
3 Cups (12 oz.) shredded mexican cheese blend, or cheddar cheese
1-1/3 cups enchilada sauce
1/2 cup water
1/3 cup chopped onion
2 Tbsp. chili powder
1 tsp. salt
16 flour tortillas - 10 in. - warmed
Optional toppings:
shredded mexican cheese blend/cheddar cheese
sour cream
shredded lettuce
chopped tomatoes
sliced olives
In a dutch oven or large pot, cook ground beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up. Wrap individually in paper towels, then foil. Transfer wrapped burritos to a resealable plastic freezer bag. May be frozen up to 2 months.
To use frozen burritos:
Unwrap foil. Place paper-towel wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings of choice.
16 burritos.
Source: Taste of Home
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