Monday, December 5, 2011

Brown Bag Burritos

Our family loves this recipe because it is very versitile.  You can eat them room temperature (thus the Brown Bag title), heated up, or even cold (they actually are really good cold!).  You can eat them for lunch or spruced up with sour cream, avocado and salsa for dinner with some rice.  Just thaw them out over night (or in the microwave) and heat them up... either in the oven or the microwave. I am posting the actual recipe, and then putting what I did (I kind of doubled the recipe to make more) in red.

  • 2 lb. ground beef (I used 4.5lbs of 93%lean turkey)
  • 2 cans refried beans (5 cans of fat free refried beans)
  • 1 1/3 c. enchilada sauce (3 cans)
  • 1/2 c. water (1 cup water)
  • 1/3 c. minced onion (2/3 c dried minced onion)
  • 1 Tbsp. chili powder (2 Tbsp)
  • 1 Tbsp. garlic powder (2 Tbsp)
  • 1 tsp. salt (2 tsp)
  • 1 tsp. dried oregano (2 tsp)
  • 3 c. shredded cheese (5 cups cheddar cheese)
  • 20 flour tortillas (60 tortillas)

  • Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes. 

    Heat 3-4 tortillas at a time (will make them easier to roll). Spoon 1/4 c. beef mixture down the side of each tortilla.

    Roll up. Wrap each burrito in a paper towel, then wrap in foil. (I only wrapped in foil as I find the paper towels unnecessary)

    When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!

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