This mouthwatering Southwestern recipe makes enough for two casseroles, so you can enjoy one today and freeze th other for a busy weeknight. "These burritos are super to have on hand for quick meals or to take to potlucks" —Sonya Nightingale, Burley, Idaho.
In Portland, Maine, Valerie Jones spices up flank steak with convenient taco seasoning packets. Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty, time-easing meal.
"We have two children who keep us busy, so I love meals I can just pull out of the freezer," writes Jennifer Shafer from Durham, North Carolina. The burritos are wrapped individually so it's easy to take out only the number you need. "I serve them with canned refried beans and Spanish rice from a boxed mix," she adds.
Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.—Katherine Nelson, Centerville, Utah
I have a son who lives in Mexico, so we don’t see him very often. When I make these burritos, it feels as if he is right there at the table with us, inhaling them. —Marina Castle, Canyon Country, California
I discovered this different recipe at a workshop of holiday breakfasts offered at our church. It was a big hit! It works really well when you're cooking for a crowd. I like to serve salsa or hot sauce with them.
Looking for a fast family meal or single serving supper? Try these beyond-compare burritos from Janelle McEachern of Riverside, California. They're chock-full of tasty ingredients and frozen individually, so you can bake only as many as needed.