GREEN CHILI BURRITOS
My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 464 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1241mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 8g fiber), Protein 29g protein.
CHILI CHEESE BURRITOS
Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.
Provided by Meggan Hill
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired.
- Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients.
- Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side.
- Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 363 kcal, Carbohydrate 38 g, Protein 17 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 851 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
CHILI SALAD
Make and share this Chili Salad recipe from Food.com.
Provided by LAURIE
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In salad bowl, combine all but the chili.
- Heat chili until bubbly.
- Pour over salad, tossing lightly to coat.
- Serve immediately.
CHILI BURRITOS
Kids love these - minus the onion. Great weekday meal when you're pushed for time and you're not watching calories! Leftover chili is best but canned will do.
Provided by Denise
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet.
- Add the burritos and fry on each side until golden brown and crispy.
- Drain on a paper towel.
- While burritos are frying, heat the chili on stove or microwave.
- To serve:.
- Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
- Sprinkle a few jalapenos on top.
- Finish with a couple tablespoons of salsa and a dollop of sour cream.
CHILI PIE BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
- For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
- Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.
CUCUMBER CHILI SALAD
The crisp coolness of the cucumber with the contrasting heat of the pepper makes this a crowd pleaser. Just think 'cucumber mojito.'
Provided by delish-dish
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
- Cover bowl with plastic wrap. Refrigerate for 1 hour.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 6.8 g, Fat 3.5 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 2.5 mg, Sugar 3.1 g
CAMPER'S CHILI BURRITOS
Camping? Wrap up a delicious ground beef meal that can be partially made ahead.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 16
Number Of Ingredients 18
Steps:
- In 12-inch skillet, cook beef and diced onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining beef filling ingredients; cool slightly. Divide beef mixture in half; spoon into 2 (1-quart) freezer plastic bags. Flatten bags and freeze.
- At the campsite: Prepare rice and vermicelli mixes as directed on box, using butter and water and adding tomatoes (undrained), cumin and chili powder with contents of spice packets. Stir in cheese. Meanwhile, warm beef filling as desired.
- To serve: Fill tortillas with about 1/3 cup beef filling and about 1/2 cup rice mixture. Top with onion, cucumber and salsa. Roll up burrito style.
Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Burrito, Sodium 1080 mg, Sugar 4 g, TransFat 1 1/2 g
CHILI CHEESE BURRITO
Time 35m
Number Of Ingredients 11
Steps:
- In a large pot or dutch oven, cook ground beef, onions, chili powder and salt. Cook until ground beef is cooked through and onion is translucent. Add water and rice to pot. Mix well and bring to a boil. Put lid on pot and lower heat to low. Cook for 20 minutes. Once rice is cooked through, add re-fried beans and tomato paste. Stir to combine. If mixture is soupy then mix 2 Tablespoons of cornstarch with 1Tablespoon of water in a small bowl. Mix well and add it to rice mixture. If rice is NOT soupy, skip this step. Add 1 1/2 cups of cheese to rice mixture and mix well. Scoop 1/2 cup of mixture into each tortilla and roll up like a burrito. Serve immediately.
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