Best The Big Burrito Recipes

THE EASIEST BURRITO RECIPE

Steps:

• Preheat oven to 350° F. Spray 9 x 13-inch baking dish with cooking spray and set aside.
• Cook beef with taco seasoning mix, according to seasoning package instructions.
• To prepare 1 burrito: spread ¼ cup beans down center of tortillas; top with ½ cup rice, beef, 2 tablespoons corn, and ¼ cup cheese.
• Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in prepared dish. Repeat with remaining ingredients to prepare 6 total burritos.
• Cover with foil and bake for 25 minutes (until heated through). If you are baking the burritos from the refrigerator while they're still cold, it will take about 30-35 minutes for them to heat through.

MONSTER BURRITOS (THESE ARE HUGE BURRITOS!)

Steps:

• In a large skillet, brown the ground beef. When done, drain off any fat. Add 2 cans of chili (15 ounce cans each-with or without beans) and one can of Ranch Style Beans with liquid and 1 - 10 ounce can red enchilada sauce. Please note: No Chili powder is needed. Your chili and ranch style beans have all you will need. Mix together well to make sure it is well blended. Heat through, then turn off the heat. Now, preheat your oven to 350 degrees.
• On a large griddle, lightly brown the flour tortillas on both sides. This keeps the tortilla from having a pasty texture and gives it a pleasing toasted flavor. Make sure the tortillas are still pliable and not stiff. Place on foil lined cookie sheets and spoon plenty of the meat & bean mixture in a horizontal line down the center of the tortilla. Be generous! Sprinkle minced onion, tomato and a good handful of shredded cheese over it. Take one side of the tortilla and fold it over the filling. Then roll it up and gently turn it over to place the edge of the tortilla on the down side. This will keep the burrito from unrolling.
• Take your remaining cans of chili and spoon over the top of the burritos, spreading it out to cover better. Sprinkle more minced onion and liberally cover with shredded cheese. Place in preheated oven and bake about 40-45 minutes, or until it is bubbling nicely.
• Remove from oven and using wide spatulas, carefully transfer each burrito from cookie sheet onto a very large serving plate or platter. Top immediately with chopped tomato, shredded lettuce and slices of avocado. If you prefer, you may also top with sliced black olives and dollops of sour cream. You could use sliced jalapenos too if you like it spicy.
• Serve while hot and keep a good brand of hot sauce on the table for those who want a little extra spicy flavor.

BURRITOS MADE EASY

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with a slice of cheese; roll up. Serve with taco sauce and lettuce if desired.

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.