BurritosFrom iamericap 1 year ago
- lettuce (enough to fill 1 cereal bowl, cut long and thin or shredded) shopping list
- 1 large tomato, or 2-3 small roma tomatoes (diced) shopping list
- 1 can black olives (small or medium, and seedless) shopping list
- 1 jar mild Pace Picante shopping list
- 1 pkg. mild cheddar cheese (shredded) shopping list
- 1 small tub sour cream shopping list
- 12 large flour tortillas shopping list
- aluminum foil (to cover the flour tortillas) shopping list
- 3 lbs. ground beef shopping list
- 1 tbsp chili powder, 1/2 tsp salt, and 1/2 tsp black pepper (to season meat) shopping list
- 1 can vegetarian re-fried beans shopping list
How to make it
- ***You can prepare much of this beforehand, which will save a LOT of cooking time. Just place each item in its own Tupperware container (or in cereal bowls covered with plastic wrap), then put it in the refrigerator.***
- Shred or slice lettuce long and thin. (Enough to fill a cereal bowl.) Cover, and put in fridge.
- Dice tomato, cover, and put in fridge.
- Break or cut each olive in half. Cover, and put in fridge.
- The pace picante is easier to serve with a spoon, so I recommend pouring it into a separate container. Cover, and put in fridge.
- The cheese and sour cream don’t really need to be put into different containers, unless you just want everything to match and look pretty.
Once you’re ready to start cooking:
- Heat oven to about 300F. Wrap your tortillas in aluminum foil, and place in warm oven.
- Brown meat over medium heat. While it’s cooking, add enough chili powder to turn the grease orange (about 1 tbsp). Once it’s cooked enough that there’s no pink left, salt and pepper it to taste (about 1/2 tsp of each).
- Heat the refried beans in a sauce pan over medium-low heat. Spoon some of the grease from the meat over the beans, and stir (about 2 tbsp of grease). (It should turn the beans just slightly shiny.)
- Drain the meat well, dump into a large container, and cover.
- Dump the beans into a container, and cover.
- Take the flour tortillas out of the oven, and put on a plate. Place another plate on top to cover them and keep them warm.
- Now put each item out on the table, with a serving spoon in each container. This way each person can decide for themselves what to put on their burritos.
- To make each burrito, spoon each ingredient in a line from the top, straight down 3/4 of the way to the bottom of the tortilla, giving yourself about an inch or 2 at the bottom, and at least a couple of inches on each side. See Photo
- Fold the bottom of the tortilla up, then fold each side over. Tada, you have a burrito!
The Cookiamericap Dallas, TX
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