Beefy Crunch Burrito Recipes

CRUNCHY BURRITOS

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
• Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
• In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
• Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

BEEFY CRUNCH BURRITO

Steps:

• Cook the Spanish Rice (1 package) according to package direction.
• Brown the 80/20 Lean Ground Beef (1 pound) in a skillet.
• Blitz the meat a few times in the food processor to break up the meat into a finer texture. Place the meat back into the skillet and finish it off with Taco Seasoning (1 package) and water.
• Heat the Nacho Cheese (to taste) with 30 second intervals in the microwave while stirring in between.
• Season the Fritos® Original Corn Chips (to taste) with Paprika (to taste), Cayenne Pepper (to taste), and Chili Powder (to taste).
• To build the burrito, prepare the Flour Tortilla (10) and start with the Light Sour Cream (to taste), then the Fritos, beef, Fritos, cheese and Spanish rice. That way when you roll it up none of the sauces will disrupt your fingers.
• Slice in half. Serve and enjoy!

BLUE RIBBON BEEFY BURRITOS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

BEEFY NAKED BURRITO SKILLET

Steps:

• Heat a non-stick skillet over medium-high heat. Cook and stir ground beef, onion and bell pepper until beef is browned and onion is translucent, about 5 minutes. Stir in cumin and chili powder. Remove mixture from pan with a slotted spoon and set aside.
• In same skillet, prepare Knorr® Rice SidesTM- Beef flavor according to package directions.
• Stir pinto beans and seasoned beef mixture into the rice; continue cooking until thoroughly heated, about 2 minutes. Reduce heat to low.
• Top with Cheddar cheese and continue cooking until cheese melts. Serve with sour cream and any additional favorite toppings.

TACO BELL BEEFY FRITOS BURRITO CLONE

Steps:

• Cook ground beef and Spanish rice according to directions on packages.
• For the Nacho cheese sauce:.
• Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
• Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
• Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
• Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
• Lastly, let's eat!
• Warm a flour tortilla in a pan or oven until pliable. lay on a flat surface, rice, beef, Fritos and top with nacho cheese sauce, roll 'er up and dig inches.