Hearty Burritos
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 8 burritos.
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.
Ingredients
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1/2 pound ground beef
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1 large green pepper, chopped
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1 medium onion, chopped
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1 package (16 ounces) frozen cubed hash brown potatoes, thawed
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
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1 cup frozen corn, thawed
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1/2 cup salsa
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1/2 cup cooked rice
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2 teaspoons chili powder
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1/2 teaspoon salt
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2 cups shredded cheddar cheese
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8 flour tortillas (10 inches), warmed
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Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional
Directions
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1.
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
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2.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
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3.
Bake at 350° for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.
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4.
To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed.
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