BEEF AND POTATO BURRITOS
There was once a time when I had 3 adult roommates, in addition to my husband and daughter, to feed each day. I turned to OAMC in desperation, and this is one of the recipes I came up with. It makes a fantastic lunch and freezes beautifully.
Provided by CraftScout
Categories Lunch/Snacks
Time 2h
Yield 10 burritos, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix ground beef, chili powder, garlic powder, and onion together until fully combined. Cook over medium high heat until thoroughly browned, drain. At this point, you can cool and freeze this mixture to put the burritos together another day, or use for tacos or enchiladas, or whatever.
- Bake hash browns at 350 degrees for one hour.
- Combine meat mix, hashbrowns, cheese, salsa, and tabasco in a large bowl.
- Warm tortillas in microwave slightly until pliable.
- For each burrito, place one cup of mixture on tortilla, roll up and wrap in aluminum foil if you plan on freezing.
- To reheat, remove foil and microwave for 3 minutes on high.
Nutrition Facts : Calories 703.2, Fat 28.9, SaturatedFat 11.1, Cholesterol 76.2, Sodium 1416, Carbohydrate 77.1, Fiber 6.6, Sugar 4.5, Protein 33.6
MEAT & POTATO BURRITO OAMC
A great freezable recipe. My DH will eat anything if it is put into a tortilla. A fast food chain has these on their menu and I make them at home. I make a full batch and then freeze for an easy to reheat meal. It is also a great way to use up left over taco meat, for another meal or snack.
Provided by Huskergirl
Categories Lunch/Snacks
Time 45m
Yield 10 burritos, 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook tator tots according to package.
- fry hamburger, drain, and add taco seasoning, cheese onion and green chilies.
- Heat tortillas in microwave for easier rolling. cover half of tortilla with a layer of meat top with tator tots and roll up. Place on plate and top with salsa and sour cream and any other south of the border topping you can think of.
- Enjoy.
- TO FREEZE: place rolled up burritos in to a freezer bag and freeze. I actually place 3 to 4 burritos in regular storage bags and them place into a zippered freezer bag. I can get about 9 to 12 burritos per freezer bag. I can take out on storage bag for supper and keep the rest in the freezer.
BREAKFAST BURRITOS - OAMC
Fighting the dry edges of a frozen burrito is very challenging, this is one of my solutions. Presteaming makes the tortilla moist for freezing, I strongly suggest you do so.
Provided by ColoradoCookin
Categories Breakfast
Time 30m
Yield 1/2 cup, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon until almost done (dutch ovens work best for OAMC, use a good nonstick pot), don't over cook the bacon will burn while you cook potatoes.
- Add onions and cook for a minute or two, until softened.
- Add potatoes, stir to coat in bacon drippings and cover.
- Cook covered for approximately 15 minutes, or until potatoes are done, stirring occasionally. Put the tortillas on top of the potatoes while they cook, this steams them and makes them moist.
- While you are waiting for potatoes to finish cooking, wisk the eggs and milk. Mix well.
- Salt and pepper your potatoes, cook uncovered a minute longer.
- Add eggs to potato mixture, cook stirring almost constantly until egg is finished. Be very careful to not overcook the egg. Egg must still be very moist but not overcooked. It alters the flavor otherwise.
- Remove from heat.
- Place 1/2 cup measurements into containers.
- Wrap tortilla's in wax paper, seal well (use masking tape if you want to) and place on top of potato egg mixture then cover and freeze. Alternatively you can fill and wrap them, the problem is the yucky ends are harder to control. Make sure when you steam your tortillas you don't let them get dry afterwards. You want them drenched in steam, fill them and tightly tightly wrap them in 2 big pieces of plastic wrap.
- Either serving (container or rolled up) should be reheated on high for 5 minutes.
Nutrition Facts : Calories 577, Fat 41, SaturatedFat 13.4, Cholesterol 238.3, Sodium 888.5, Carbohydrate 32.5, Fiber 2.4, Sugar 2, Protein 18.4
YUMMY NO-MEAT LUNCH BURRITOS OAMC
This is a OAMC lunch that my husband and I just love! There is no meat involved, but you don't miss it at all! To make a truly fab meal, serve with sour cream, your favorite salsa and guacamole!
Provided by Mrs. Lumpy
Categories Lunch/Snacks
Time 1h45m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in water according to package directions.
- Once done, add drained beans, corn and Rotel to rice.
- Mix throughly.
- Add cheese.
- Mix throughly again.
- Divide mix evenly on the tortillas.
- Fold up to make burritos.
- Wrap each burrito in plastic wrap then foil.
- Freeze what won't be used that week.
- *When ready to use*.
- Remove foil.
- Pop in microwave oven for 1 - 1 1/2 min or until center is hot.
- Carefully remove plastic wrap.
- Serve and enjoy.
- ***When using the frozen variety***.
- Thaw.
- Remove foil.
- Pop in microwave for 1-1 1/2 min or until center is hot.
- Carefully remove plastic wrap.
- Serve and enjoy!
Nutrition Facts : Calories 466.7, Fat 12, SaturatedFat 5, Cholesterol 16.1, Sodium 628.7, Carbohydrate 70.9, Fiber 10.3, Sugar 2, Protein 19.3
THE BEST BREAKFAST BURRITOS (OAMC OPTION)
I absolutely love the sausage breakfast burritos that McDonald's sells. This recipe is by no means a copycat, but it was definitely an inspiration for this recipe. I have tweaked it for over a year, and this is the final product. This is a terrific recipe if you're on the go, and it's really easy to throw together. I hope you enjoy it as much as my family does!
Provided by Zoesmama
Categories Breakfast
Time 1h
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
- 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
- 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
- 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
- 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
- 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
- 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
- 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
- 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
- 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
- 8. Allow burrito to cool for 2 minutes before handling and ENJOY!
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- In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Once the oil is hot, add the peppers and half of the onion, sauté until the onion becomes transparent. Press garlic over the onions and peppers, add potatoes to the skillet, and stir. Cook until the potatoes become soft and some of them start to get crispy and brown. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
- In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. To the hot skillet, add the remaining onion and sauté until the onion becomes transparent. Add the ground beef, stir, and cook thoroughly.
- Once the ground beef is done, drain and return to the skillet. Reduce heat to low, and add the taco seasoning and chili beans, mixing well, and heat through.
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