Best Shortys Bomb Burritos Recipes

FAVORITE BEEF BURRITOS

Steps:

• In a 12" skillet set over medium-high heat add ground beef and yellow onion.
• Cook the meat until it's no longer pink and the onions are translucent. Drain any fat.
• Add in the taco seasoning and prepare according to the packet directions.
• When the meat is fully cooked stir in the cilantro and remove from the heat.
• Lay out the flour tortillas and spread a layer of refried beans into the middle of each tortilla.
• Top each tortilla with an equal amount of the meat mixture and shredded cheese.
• Roll up each tortilla burrito-style and enjoy warm.
• Optional: Heat a non-stick skillet over medium heat. Add burrito seam side down and cook 2-3 minutes or until slightly browned. Flip over and repeat with the other side.

BURRITO BOMBS RECIPE BY TASTY

Steps:

• Melt the butter and olive oil together in a large, high-walled skillet over medium heat. When the butter begins to bubble, add the onion and sauté for 3-4 minutes, until translucent. Add the rice and stir to coat. Toast the rice for 3-4 minutes, until fragrant.
• Add the hot chicken broth, ½ cup (120 ml) at a time, stirring continuously and adding more liquid once it is mostly absorbed, until the rice is creamy and tender, but not mushy, 35-40 minutes total. Season with ½ teaspoon salt.
• Remove the pan from the heat and stir in the lime zest and juice. Let the rice cool for 5-10 minutes, then stir in the cilantro. Transfer the rice to a baking sheet or plate and spread in an even layer. Let cool enough to handle.
• In a medium bowl, combine the ground beef, shredded cheese, and hot sauce, if using.
• Make the burrito bombs: Using gloved hands, roll 2 tablespoons of the ground beef mixture into a ball. Cover the beef ball in about ¼ cup of refried beans, rolling into a smooth ball. Wrap the bean layer in about ⅓ cup of the cooled rice, rolling into a smooth ball. Repeat with remaining ingredients. Transfer the burrito bombs to the refrigerator while you heat the oil and prepare the breading station.
• Fill a large pot ¾ of the way with canola oil. Heat over medium-high heat until the temperature reaches 375°F (190°C). Set a wire rack over a baking sheet.
• Add the flour, eggs, and crushed tortilla chips to 3 separate shallow bowls. Roll each burrito bomb in the flour, then the egg, then in the tortilla crumbs. Set on a baking sheet.
• Working in batches of 2-3, fry the burrito bombs in the hot oil for 6-7 minutes, until golden brown. Transfer to the wire rack to drain, season each burrito bomb with salt, and let cool slightly.
• Serve the burrito bombs with salsa, guacamole, crema, hot sauce, and lime wedges.
• Enjoy!

TASTY BURRITOS

Steps:

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

SMOTHERED BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
• Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

SMOTHERED BURRITOS

Steps:

• Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde., In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1/2 cup sauce mixture., Spoon 2/3 cup beef mixture across center of each tortilla; top each with 3 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.

SPICY BEEF BURRITOS

Steps:

• Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl.
• Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes.
• Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes.
• Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.