Spicybeefburritos Recipes

Steps:

• Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl.
• Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes.
• Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes.
• Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.

Steps:

• In a saucepan, combine the beef, salsa, chilies and jalapenos if desired. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until mixture reaches desired thickness. Spoon 1/3 to 1/2 cup off-center on each tortilla; sprinkle with cheese. Fold the sides and ends of tortilla over filling and roll up. Serve with sour cream, tomatoes and additional salsa if desired.

Steps:

• Saute ground beef, onion and green pepper in a skillet over medium-high heat for 5 minutes.
• Stir in chili powder and Worcestershire sauce.
• Spoon beef filling into centre of tortillas, fold in sides and roll up to enclose the filling.
• Spoon a thin layer of tomatoes on the bottom of a 9" x 13" pan that you coated with cooking spray. (if you use plain tomatoes, combine spices listed in recipe description with the tomatoes before using).
• Put tortillas seam side down in baking dish.
• Spoon remaining tomatoes over and sprinkle with cheese.
• Bake at 350°F for 30 minutes, or until bubbling.
• Serve abd garnish with shredded lettuce, sour cream, chopped green onions or sliced olives if desired.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add half of beef and sauté until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Add remaining beef to pot and sauté until brown, about 3 minutes. Return beef in bowl to pot. Add salsa, broth, garlic, sugar and soy sauce to pot; bring to boil. Reduce heat to medium-low, cover pot and simmer stew until beef is tender, stirring occasionally, about 1 hour 10 minutes.
• Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold; then cover and keep refrigerated. Rewarm before continuing.)
• Heat tortillas 1 at a time on gas or electric burner, about 10 seconds Per side, turning with tongs. Cover with foil or napkin to keep warm.
• Serve stew, tortillas and rice, allowing diners to assemble burritos.

Steps:

• Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
• Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
• Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. Stir in the hot sauce, jalapenos and a splash of jalapeno juice. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
• Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then add a pinch of cheese and roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. Serve with more hot sauce, jalapenos and salsa.

Steps:

• In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.

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.

Steps:

• Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
• Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
• Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
• Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
• To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.