Time 35m Number Of Ingredients 16 Steps:
In a large skillet over medium-high heat, brown and crumble the ground beef with the onion until the beef is no longer pink. To the skillet, add the tomato paste, vinegar, chili powder, salt, garlic powder, cayenne pepper, jalapeño, and 2¼ cups water. Bring to a boil over medium-high heat and cook until the liquid is reduced by half, about 8-10 minutes. Carefully stir in the refried beans and continue to cook, stirring frequently, for 4 minutes. In a small bowl, add the cornstarch with ¼ cup of cold water and mix well. Immediately pour into the skillet with the beef mixture and stir until the mixture becomes thick. Remove the skillet from the heat and immediately stir in the 2 cups of cheese. To serve: Spoon ¾-1 cup of the chili mixture onto the middle of each tortilla. Top with additional onion and cheese, if desired. Roll up tortilla burrito-style and serve immediately.
Time 30m Number Of Ingredients 6 Steps:
Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired. Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients. Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side. Serve with salsa and sour cream if desired.
Number Of Ingredients 6 Steps:
Make a batch of homemade chili using the McCormick Skillet Sauce packet Next, scoop a big spoonful or two of chili onto your tortilla. Top the chili with shredded cheese. Roll it up and place it in an aluminum or regular baking dish if you’re planning to freeze the meal or your chili cheese burritos are ready to plate!
Time 15m Yield 3-5 serving(s) Number Of Ingredients 6 Steps:
Brown the hamburger and crumble into very small pieces; drain, but reserve some of the fat. Place hamburger back onto heat and add flour and mix until it is thick. Add the beans and heat through. Add the hot or mild sauce 1 packet at a time until you achieve that ‘chilito’ taste (usually 8 packets will do). Add the cheese, enough to make a big gooey mess, under medium heat. Taste, and you might need to add a little more sauce. Now here is the trick for that ‘chilito’ texture:. Take a tortilla and run warm water all over it to soften. The pop it in the microwave for 20 seconds to “steam” it. Fill tortilla with hot chilito filling, fold, and eat it. There will be a smile on your face. :.
Time 30m Yield 10 burritos, 4-5 serving(s) Number Of Ingredients 9 Steps:
Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot. Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency. Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla. Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito. Serve with chips and salsa or green salad.
Time 45m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes. For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas. Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.
Time 1h5m Yield 1 serving Number Of Ingredients 21 Steps:
Lay tortilla out and place cheese, onion, jalapeno and bacon in center of tortilla evenly, leaving room at each end to tuck in and roll into a burrito. Cut hot dog in half lengthwise, not cutting all the way through, then butterfly the hot dog open and add to burrito. Top with the french fries, Red Chili and sour cream and roll it up burrito style! Brown meat in a very large pot, then add the chili beans, tomatoes, tomato sauce, chili powder, granulated garlic, onion, cumin, bouillon, red pepper flakes, salt and pepper. Stir together and let simmer for 30 minutes.
Time 35m Number Of Ingredients 11 Steps:
In a large pot or dutch oven, cook ground beef, onions, chili powder and salt. Cook until ground beef is cooked through and onion is translucent. Add water and rice to pot. Mix well and bring to a boil. Put lid on pot and lower heat to low. Cook for 20 minutes. Once rice is cooked through, add re-fried beans and tomato paste. Stir to combine. If mixture is soupy then mix 2 Tablespoons of cornstarch with 1Tablespoon of water in a small bowl. Mix well and add it to rice mixture. If rice is NOT soupy, skip this step. Add 1 1/2 cups of cheese to rice mixture and mix well. Scoop 1/2 cup of mixture into each tortilla and roll up like a burrito. Serve immediately.
More about “chili cheese burrito recipes”
Time 40m Yield 6 Number Of Ingredients 13 Steps:
Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat. Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside. Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes. Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds. Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat. Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese. Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren’t slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.
