Time 35m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 170 to 180 degrees F. In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry. Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat. Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven. When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese. Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They’ll kiss you and hug you. Repeatedly.
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.
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.
Time 18m Yield 4 burritos Number Of Ingredients 9 Steps:
In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot. Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable. In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper. Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.
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.
Time 3h Yield 18 servings. Number Of Ingredients 15 Steps:
In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool. , Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.
More about “southwestern beef burritos recipes”
Time 1h20m Yield 8 enchiladas, 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F (175°C). Combine shrimp and shredded lobster/crab meat and mix well. Reserve 1/4-1/2 cup shredded cheese to top enchiladas with. Warm each tortilla before rolling (I put each one in the microwave on HIGH for 14 seconds) lay warmed tortilla on a flat surface. Place approximately 3/4 cup of seafood mixture across bottom third of tortilla; sprinkle some cheese on seafood mixture. Roll tortilla to halfway point carefully tucking seafood mixture inside. Fold in each side and finish rolling tortilla. Place rolled tortillas side by side in a 9x13-inch baking pan. When all tortillas have been rolled (enchiladas) and placed in pan, pour enchilada sauce over all of the enchiladas. The sauce should cover the enchiladas completely. Sprinkle the chopped green onion then the remaining cheese over the top of enchiladas. Cover and bake at 350°F (175°C) for 30 minutes. Uncover and cook an additional 15-20 minutes. Serve hot garnished with sour cream and additional green onions if desired.
