TEX-MEX BURRITO
A speedy vegetarian dish - ideal as a last-minute, midweek supper
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
- Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.
Nutrition Facts : Calories 611 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.96 milligram of sodium
PHIL'S TEX-MEX BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
- In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
- Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
- Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.
TEX-MEX BURRITOS
Can never go wrong with Tex-Mex. My husband and I love these easy burritos. A little too spicy for our kids, but just right for adults.
Provided by ratherbeswimmin
Categories Beans
Time 52m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a non-stick skillet, add ground beef, potatoes, onion, garlic, and jalapeno peppers.
- Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well.
- Add in beans, salt, pepper, and ground cumin (if desired) to the skillet; stir to mix.
- Bring to a boil; lower heat, and simmer for 5 minutes, stir often.
- Spoon 1/2 cup mixture onto the center of each tortilla.
- Sprinkle with 2 generous tablespoons of cheese.
- Roll up burrito-style, enclosing filling and folding ends under.
- Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil.
- Bake at 350° for 10-12 minutes or until thoroughly heated.
- Serve with salsa and sour cream.
Nutrition Facts : Calories 409.9, Fat 16.4, SaturatedFat 8.1, Cholesterol 79.1, Sodium 502.7, Carbohydrate 32.8, Fiber 5.8, Sugar 1.3, Protein 32.4
BIG OLE TEX-MEX BURRITO OMELET
Provided by Sunny Anderson
Categories main-dish
Time 1h17m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
- Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
- Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.
TEX-MEX BEEF AND CHORIZO BURRITOS
The original Tex-Mex (Texas-Mexican) wrap sandwich. This filling pairs ground beef with chorizo, a garlicky Mexican sausage made with pork and flavored with herbs, spices and chiles, available fresh or smoked. Easy and very, very good! From Ladies Home Journal.
Provided by BecR2400
Categories Lunch/Snacks
Time 52m
Yield 4 burritos
Number Of Ingredients 13
Steps:
- Heat 12-inch nonstick skillet over medium-high heat.
- Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
- Transfer with slotted spoon to medium bowl.
- Drain all but 1 tablespoon drippings from skillet.
- Add chiles, onion and oil; cook 3 minutes.
- Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
- Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
- Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
- Cook 3 to 5 minutes more, until thick.
- Return beef mixture to skillet and heat through, 1 to 2 minutes more.
- Divide and spoon filling down center of each tortilla.
- Fold in sides and roll up.
- Serve burritos with salsa verde and sour cream, if desired.
- Makes 4 burritos.
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