CHEESY BEEF BURRITOS
Watch how to get the kids involved in making an easy beef burrito recipe. These Cheesy Beef Burritos are fun to make and just as tasty to eat!
Provided by My Food and Family
Categories Special Diets
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook meat and chili powder in large skillet on medium-high heat 5 min. or until meat is done, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
- Spoon meat mixture down centers of tortillas; top with remaining ingredients.
- Fold in opposite sides of each tortilla, then roll up burrito-style.
Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 55 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 30 g
MEXICAN BREAKFAST BURRITO
A peppery, vegetarian take on an enduring favorite -- the breakfast burrito! Oaxaca cheese has a similar texture to mozzarella and melts beautifully.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 burritos
Number Of Ingredients 10
Steps:
- Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes.
- Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low.
- Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side.
CHEESY BEEF BURRITOS
A filling, quick and easy lunch or dinner that my teenage son and friends love! Some of the measurements are an estimate and you should adjust according to taste and how many burritos you are making.
Provided by FeelinYummy
Categories Meat
Time 35m
Yield 4 Burritos, 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring beef stock to a boil.
- Add rice, cover and lower heat, cook for 20 minutes.
- Heat olive oil over medium heat.
- Add onions to oil and cook until translucent.
- Add ground beef to the onions and break it up using a spatula or wooden spoon, stir occasionally until browned.
- Drain off excess fat.
- Add water and taco seasoning.
- When rice is finished stir and add to meat.
- Heat a grill pan over medium high heat.
- Microwave tortillas in on a plate covered with a damp paper towel on high for 30 seconds.
- Place a mound of the meat and rice mixture in the center of the tortilla.
- Cover with a layer of shredded cheese.
- Add a spoonful of sour cream on top of the cheese.
- Fold the tortilla into a burrito.
- Place the burrito on the heated grill pan and cover with a bacon press or other heavy object, let cook for a couple of minutes, just long enough to get grill marks.
- Turn the burrito over and place the bacon press on top and cook for another 2 - 3 minutes.
- Serve (my son likes a spoonful of sour cream on the side as well).
Nutrition Facts : Calories 718.9, Fat 40, SaturatedFat 16.9, Cholesterol 117.3, Sodium 1526.9, Carbohydrate 53.3, Fiber 3, Sugar 3.8, Protein 34.9
CHEESY CHORIZO BREAKFAST BURRITOS
This recipe is sponsored by Tropical Smoothie Cafe®. Start your day with a protein-packed burrito that's filled with chicken chorizo, fluffy scrambled eggs, sauteed greens and a zippy pineapple and mango salsa. Loaded with plenty of gooey melted mozzarella, it's the ultimate satisfying breakfast - especially when you pair it with an Island Green® Smoothie
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine the mango, pineapple, cilantro, onions, jalapeños, lime juice and a pinch of salt in a medium bowl and set aside.
- Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until browned and warmed through, about 5 minutes. Add the kale, spinach and 1/2 teaspoon salt. Cook, stirring frequently, until the greens wilt completely, and any excess moisture evaporates, about 5 minutes. Stir in the eggs and let sit until the bottom starts to set, about 1 minute. Drag the eggs from side to side with a spatula, letting them set on the bottom each time so that big curds form, 2 to 3 minutes. Once the eggs are no longer runny, turn off the heat.
- Spread 1/2 cup mozzarella in the center of each tortilla. Microwave one at a time until the tortilla is warm and the cheese melts, 30 seconds. Divide the egg mixture between the tortillas and top each with 2 tablespoons of the fruit salsa. Fold in the sides of each tortilla and then roll them up to form compact burritos. Serve with the remaining fruit salsa on the side.
CHEESY BURRITO SCRAMBLE TO GO
Get 13 grams of protein to go in this 5-minute, calcium-rich burrito!
Provided by My Food and Family
Categories Breakfast Eggs
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Place tortilla in small microwaveable bowl; top with 2% Milk Singles. Add egg; beat gently with fork.
- Microwave on HIGH 1 min. or just until egg is set.
- Transfer tortilla to small sheet of foil; top with salsa. Fold tortilla over egg, then wrap in foil.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 195 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
CHEESY CHICKEN BURRITO WITH CHIPS AND SALSA
Provided by Lesley Porcelli
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pile chicken, beans, rice and broccoli in a bowl; top with cheddar. Microwave about 3 minutes, stirring once. Divide mixture on tortillas and wrap. Top each with 1/4 cup salsa. Serve with chips and salsa.
CHEESY MASHED POTATO BURRITOS
I created this to use up left over mashed potatoes instead of throwing them out. You can also use whole cooked potatoes and just mash them. We always have leftover mahed potatoes at thanksgiving and other holidays. These are easy to make and taste great! I have used instead of chicken broth leftover turkey gravy tasted good. The kids liked them so much I make them all the time. I serve them with a side refried beans and some sour cream.
Provided by shortordercooktoo
Categories Potato
Time 27m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl mix all ingredients except salsa and torillas together with a hand mixer. Mixture should be creamy not runny. (If mixture is dry and not creamy add small amounts of milk until creaminess is achived).
- Spray a large cake pan with nonstick spray. Prepare tortilla according to package so they are flexable. Add mixture to tortillas about 3 tablespoons. Roll tortillas and line them into the cake pan. Pour jar of salsa over them and bake in the oven at 350 degrees for 20 minutes. You can top with more shredded cheddar when taken out of oven.
- Freeze any leftover. Reheat in microwave 1-3 minutes.
Nutrition Facts : Calories 453.2, Fat 16.4, SaturatedFat 8.1, Cholesterol 29.6, Sodium 1113.2, Carbohydrate 62.5, Fiber 6, Sugar 4.9, Protein 15.2
CHEESY BURRITO GAME DAY DIP
A quick and easy recipe that has become our favorite for football game day. It is so tasty and is filling too. Low fat cheese works well in this also. Serve with tortilla or corn chips and side of guacamole.
Provided by R. J. Nequette
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir ground beef, refried beans, 3 cups Colby-Monterey Jack cheese, sour cream, cream cheese, and taco seasoning mix together in a bowl until well mixed. Spread mixture into the prepared baking dish.
- Bake in the preheated oven for 20 minutes; sprinkle with remaining 1 cup Colby-Monterey Jack cheese. Continue baking until cheese is melted, about 5 more minutes.
Nutrition Facts : Calories 595.3 calories, Carbohydrate 24.2 g, Cholesterol 137.9 mg, Fat 41 g, Fiber 5.9 g, Protein 32.9 g, SaturatedFat 25.3 g, Sodium 1270.6 mg, Sugar 1.1 g
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