Mucho Good Burritos Recipes

Steps:

• Mix all seasonings together and rub pork generously. Place in a crockpot with the 1 cup of water and beef boulion mixed.
• Cook on low 8-10 hours. Shred when ready and fill those tortillas!
• Serve with Beans anf Rice -- .

Steps:

• (You can shorten the time of preparing these burritos by just browning your ground beef, draining off grease and adding a pkg. of chili seasoning mix. It doesn't alter the flavor of these burritos that much).
• To prepare chili: Brown ground beef in large skillet; drain.
• Return to skillet and add seasonings, then add 2-3 cups water and simmer for 1 1/2 to 2 hours or until chili is thickened.
• Make your Ro-tel dip.
• Lightly spray 2-13x9 baking dishes with vegetable spray and set aside.
• When chili and dip is ready take each tortilla and spoon 1-2 tbsps.
• chili down the center then cover with 1-2 tbsps.
• of the ro-tel dip and roll up.
• Place seam-side down in prepared pans.
• When pans are full cover top of burritos with the canned chili (I use 1 can for each baking dish) spreading to cover.
• Pour some of the remaining Ro-tel dip on top of each dish of burritos.
• Bake in a preheated 350 degree oven for 30-45 mins or until hot and bubbly.

Steps:

• Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde., In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1/2 cup sauce mixture., Spoon 2/3 cup beef mixture across center of each tortilla; top each with 3 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.

Steps:

• Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
• Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
• Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
• Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Steps:

• Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
• Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
• To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.