Best Chili Burrito Salad Recipes

EASY CHILI CHEESE BURRITOS WITH LEFTOVER CHILI

Steps:

• Place the two tortillas on a flat surface, like a wooden cutting board.
• Strain the chili with a slotted spoon and place about ½ cup in the middle of each tortilla.
• Top with ¼ cup rice and ½ cup of Mexican cheese.
• Fold the burrito one side at a time, long side, short side, short side, long side. Place them seam-side down on a plate or the cutting board.
• Heat a non-stick skillet over medium-high heat.
• Add two of the chili burritos, seam-side down, on the skillet. Heat for 3-5 minutes.
• Then use a spatula to flip to the other side. Place a lid on the skillet to speed up the warming process.
• The burritos are ready when they are warm and are just starting to brown.
• Repeat with the remaining two burritos.

SPICY 3-BEAN CHILI SALAD

Steps:

• Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
• Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
• Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
• Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.

CHILI BURRITO SALAD

Steps:

• Prepare Burritos according to package directions. You may microwave them, bake in oven or deep fry. I have done all three, they are all good. Heat your chili.
• I like to have all my "fixings" cut and ready to go and then it's a snap to put it together.
• Place the prepared burrito on a bed of shredded lettuce for each plate. You may want to use 2 burritos for larger appetites. I have found that 1 burrito is usually sufficient. Pour the heated chili on top of the burrito. Then begin to add the fixings that you prefer. Enjoy!

GREEN CHILI BURRITOS

Steps:

• In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

CHILI PIE BURRITOS

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.

CHILI CHEESE BURRITOS

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.

CHILI TACO SALAD

Steps:

• Place a bed of lettuce on each of 6 plates. Top with the chili, dividing it evenly among the plates.
• In a small bowl, combine the salsa and sour cream until well mixed, then spoon over the chili. Top each serving with the cheese and scatter the bell pepper, avocado, and olives evenly over the top. Serve with tortilla chips.

CHILI BURRITOS

Steps:

• Heat the oil in a large skillet.
• Add the burritos and fry on each side until golden brown and crispy.
• Drain on a paper towel.
• While burritos are frying, heat the chili on stove or microwave.
• To serve:.
• Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
• Sprinkle a few jalapenos on top.
• Finish with a couple tablespoons of salsa and a dollop of sour cream.