Boom Boom Burrito Taco Filling Recipes

BOOM-BOOM BURRITO & TACO FILLING

Boom-Boom Burrito & Taco Filling image

Deliver some BOOM BOOM flavor to your Burritos and Tacos. Throw a Taco Party for your kids and let them build their own Mexican Treat.

Provided by NormCooks

Categories Lunch/Snacks

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 lb beef or 1 lb ground beef
2 (1 1/4 ounce) packages mccormick's taco seasoning
1 (28 ounce) can refried beans
1 (10 ounce) can Rotel tomatoes & chilies
2 tablespoons salsa
2 tablespoons green chili salsa
2 tablespoons chili powder
1 cup shredded cheddar cheese
1 tablespoon badia fajita seasoning mix
1 cup finely chopped onion
1 cup finely chopped green pepper
1 cup finely chopped celery
5 drops tropical pepper company green jalapeno sauce (optional)

Steps:

In a large non-stick skillet, cook your meat, onions, celery, and peppers until browned. Drain the grease when done.
Vegetarians can skip the meat and substitute more vegetables instead. Be sure to use Vegetarian Refried Beans if you do this.
Stir in 2 Packages of McCormick Taco Seasoning and 1 1/2 cups of water. Bring to a boil.
Stir in ALL remaining ingredients. The Jalapeno Sauce is optional.
Reduce heat, cover, and simmer for about 30 minutes stirring occasionally.
After 30 minutes, check the taste and season to your preference.
Continue stirring and adjusting your seasoning if necessary. When it tastes the way you like it, you're done.
Serve in Taco Shells, or Tortillas topped with sliced tomatoes, chopped lettuce, shredded cheese, sour cream, guacamole or whatever suits you. When your family and friends taste your Burritos, they'll be addressing you as Senor or Senorita.

Nutrition Facts : Calories 250.1, Fat 11.8, SaturatedFat 4.7, Cholesterol 45.9, Sodium 1217.6, Carbohydrate 21, Fiber 6.7, Sugar 3.3, Protein 16.4

ADZUKI BEAN TACO/BURRITO FILLING

Adzuki Bean Taco/Burrito Filling image

These small red beans have a texture and flavor that approximates ground beef, in my opinion, but you could also use black beans or pinto beans in this recipe. Cooking time includes soaking the beans overnight.

Provided by Prose

Categories Beans

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dry adzuki beans
6 -8 cups water
1 tablespoon olive oil
1 onion
3 garlic cloves
2 cubes vegetarian chicken-flavored bouillon or 2 vegetarian beef-flavored bouillon
1 bay leaf
2 tablespoons taco seasoning
1 tablespoon crushed red pepper flakes (optional)

Steps:

Soak beans overnight in 4 cups water.
Drain and rinse.
In a large pot, sautee onions and garlic in oil.
Add beans and 2-4 cups of water (enough to cover). Bring to a simmer.
Add bouillon and bay leaf. Cook 1 hour, adding more water if necessary.
Add taco seasoning and crushed red pepper. Cook an additional 30 minutes or until water is reduced.
Remove bay leaf. Mash or blend about half the beans (I use an immersion blender) until the texture is similar to taco meat. Taste and stir in more seasonings if desired.

TOFU TACO/BURRITO FILLING

Tofu Taco/Burrito Filling image

This is derived and slightly adapted from the "Tofu-chiladas" recipe in "Vegetarian Meals for People on the Go" by Vimala Rodgers. If you're vegetarian, it's a nice alternative to beans in your Mexican food. My husband said I could probably pass it off to meat-eaters as eggs in a breakfast burrito. I would never try to fool anyone, though.

Provided by Prose

Categories Soy/Tofu

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb extra firm tofu
1/2 onion
1 garlic clove, crushed
2 teaspoons extra virgin olive oil
1/8 cup Braggs liquid aminos or 1/8 cup tamari
3 ounces tomato paste
1/2 teaspoon ground cumin
1 -2 tablespoon chili powder
14 ounces canned diced tomatoes

Steps:

Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
Sauté onion and garlic in olive oil.
Add aminos, tomato paste and spices to pan. Stir well.
Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.

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