THE GREAT BURRITO STACK
A stack of zesty Tex-Mex flavors makes this meatless dinner idea delicious enough for even the carnivores in the family.
Provided by My Food and Family
Categories Home
Time 48m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 425ºF.
- Mix first 4 ingredients until well blended; spread onto tortillas. Place 1 tortilla in 13x9-inch dish sprayed with cooking spray; top with 1/4 each of the cheese, corn and onions. Repeat layers 3 times; cover.
- Bake 25 to 28 min. or until heated through.
- Top with tomatoes and sour cream. Cut into wedges.
Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 21 g
TACO BURRITOS
Flour tortillas bake to a delightful crispness in this family-pleasing fare from Katie. Full of beef, peppers and south-of-the border flair, the burritos are a great way to spice up dinnertime.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the meat, green pepper and onion over medium heat until meat is no longer pink; drain. Add the garlic, taco seasoning and water. Simmer, uncovered, for 2 minutes. , Place four tortillas on a microwave-safe plate; microwave on high for 20 seconds. Place 1/2 cup of meat mixture on each; fold over sides and ends. Place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with remaining tortillas and filling., Brush burritos with oil. Bake, uncovered, at 450° for 9-10 minutes or until lightly browned and slightly crisp. Serve with toppings.
Nutrition Facts :
EASY BEEF BURRITOS
Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 45m
Yield Makes 8/serves 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 872 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 1.11 milligram of sodium
BURRITO STACK
From the Canadian Living Magazine Test Kitchen "Try this warming meal with creamy sliced avocado on the side"
Provided by Lambkyns
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes.
- Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
- In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa.
- Add beef mixture; stir to blend.
- Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese.
- Repeat layers twice.
- Top with remaining tortilla and cheese.
- Bake in 450°F oven until cheese is melted, 10 minutes.
- Slice into wedges; top with sour cream, lettuce and remaining salsa.
BURRITO STACK
Folks love the beefy bean and cheese layers in this main dish. I sometimes cut it into smaller wedges to serve as appetizers.-Catherine Allen, Twin Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook tortillas, one at a time, in oil until lightly browned and puffed, about 30 seconds on each side. Drain on paper towels. In the same skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in beans chilies, salsa and salt. Place one tortilla in an ungreased 9-in. pie plate. Top with a fourth of the bean mixture. Sprinkle with 1/2 cup cheese. Repeat layers three times. Bake, uncovered, at 350° for 30 minutes or until heated through. , Let stand for 5 minutes. Cut into wedges. Garnish with toppings of your choice.
Nutrition Facts :
THE GREAT BURRITO STACK
This was another invention to get rid of things in the fridge. It turned out really good, tates great and looks just like a pie. Dont let it fool you when Your pie plate looks to full and uneven, it will cook to seal together, lay just like and appple pie and be the right height. Let rest 10 min before cutting and cut around the edges to ensure a full piece comes out. great the next day too.
Provided by Tara1183
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef, add onion and sautee 4 min more, add paprika, chili powder, pepper, bouillon and flour and stir well.
- Slowly add water and stir until thick.
- Mix cream cheese, 1/4 cup salsa and 1/4 cup shredded cheddar.
- Grease 10 inch pie plate and layer with 1 tortilla, spread with 1/2 the refried beans, 1/2 the hamburger, 1 cup lettuce, 1 tomato and 3/4 cup cheese, top with tortilla spread this layer with cream cheese mixture and also add an extra 1/4 cup grated cheddar sprinkled on top Place on top another tortilla and repeat with rest of beans, hamburger, lettuce, tomatoes and another 3/4 cup of cheese.
- Top with the last tortilla, 1/4 cup of slasa and 1/2 cup of cheese.
- Bake at 300 for 30 minutes on middle oven rack.
Nutrition Facts : Calories 934.5, Fat 52.5, SaturatedFat 26.6, Cholesterol 174.8, Sodium 1494.5, Carbohydrate 62.4, Fiber 9.5, Sugar 5.5, Protein 52.8
CRISPY STEAK BURRITOS RECIPE
These Crispy Steak Burritos are so easy to throw together and are so filling. This is a recipe the whole family will love (especially me, because they are so quick!)
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Season steak with salt and pepper.
- Heat olive oil over medium-high heat, then add steak, and cook until it reaches desired doneness. (I like mine slightly pink in the center, which usually takes about 3-5 minutes depending on how thick I slice my steak).
- Assemble by evenly distributing steak, rice, guacamole, pico, and cheese onto each flour tortilla. Fold up opposite sides, then the bottom, then and roll up entirely to enclose the filling.
- Heat a large non stick skillet over medium-high heat.
- Coat the top and bottom of the burritos with the nonstick cooking spray. Place burritos in the skillet, seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos over and cook another minute until golden brown.
Nutrition Facts : Calories 665 kcal, Carbohydrate 59 g, Protein 33 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 847 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BURRITO CUPS RECIPE BY TASTY
Here's what you need: olive oil, onion, chicken, salt, pepper, garlic, chili powder, paprika, cumin, garlic powder, cayenne pepper, tomato, flour tortillas, refried beans, cooked rice, grated cheddar cheese, sour cream, guacamole, salsa, fresh cilantro
Provided by Tasty
Categories Snacks
Yield 12 cups
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium heat. Add the oil and the onion and sauté until translucent, 3-5 minutes. Add the chicken, season with salt and pepper, and cook until golden brown, about 5 minutes. Add the garlic and continue to cook for 2 minutes. Remove from heat and transfer the mixture to a medium bowl.
- Mix together all the burrito spice mix ingredients, and then add the spice mix to the chicken mixture. Add the diced tomatoes and stir until completely combined.
- Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin.
- Place the 6 tortillas on top of each other. Cut them into a square shape, and then cut the square into quarters.
- In the prepared muffin tin, place a tortilla square in each cup and push down. Push another layer of tortilla on top of each in a star formation. Spread some refried beans on the bottom of each tortilla cup, then add the cooked rice, and then the chicken mixture. Top each cup with cheddar cheese. Bake for 15 minutes, until the tortillas are brown and crispy and the cheese is melted.
- Serve with sour cream, guacamole, salsa, and cilantro on the side.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 16 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram
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