Easy Chili Cheese Burritos With Leftover Chili Recipes

CHILI CHEESE BURRITOS

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.

CHILI CHEESE BURRITO RECIPE

Steps:

• Make a batch of homemade chili using the McCormick Skillet Sauce packet
• Next, scoop a big spoonful or two of chili onto your tortilla.
• Top the chili with shredded cheese.
• Roll it up and place it in an aluminum or regular baking dish if you're planning to freeze the meal or your chili cheese burritos are ready to plate!

CHILI CHEESE BURRITOS

Steps:

• In a large pot, cook the beef and onion until the beef is no longer pink and the onions have started to go clear. Add the beans, tomato sauce, and chili seasoning mix. Simmer for 15 to 20 minutes, stirring occasionally. Season to taste with salt and pepper.
• Warm the tortillas until they are soft and pliable. Divide the meat mixture among the tortillas. Sprinkle with cheese. Add your choice of additional toppings.
• Roll up and serve.

CHILI CHEESE BURRITOS

Steps:

• 1. Preheat oven to 350 degree.
• 2. Cook ground beef until brown, drain, rinse and return to skillet.
• 3. Add taco seasoning to meat and add the amount of water specified on the seasoning package.
• 4. Let meat and taco seasoning simmer on low heat while you heat the tortillas.
• 5. Add 2-3 spoonfuls of meat to tortilla, top with 1 tbsp of cheese. Roll tortilla and put into 13x9 pan seam side down.
• 6. Once all 10 tortillas are added to the 13x9 pan top with can of chili. Add remaining cheese to the top of the chili.
• 7. Put dish into heated oven and bake for 10-15 minutes or until cheese is bubbly.

LEFTOVER CHILI BREAKFAST BURRITOS

Steps:

• 1. Scramble up some eggs, mix with a little water or milk to make them fluffy. Or, just scramble them and season with salt and pepper.
• 2. In a saucepan or microwave, heat your leftover chili.
• 3. Zap the flour tortillas in the microwave for about 20 seconds to make them soft.
• 4. Place a tortilla on a microwave-safe plate. Spoon some chili onto the middle of the tortilla being careful to leave enough tortilla edge to fold up into your burrito. (I would suggest using a slotted spoon. You don't want too much soupiness or it will soak right through the tortilla and make it doughy and fall apart.)
• 5. Layer some scrambled eggs on top of the chili. Then top with shredded cheese. Dollop with sour cream.
• 6. Roll up into burrito.
• 7. Put into microwave for about 30 seconds or long enough to melt the cheese.

EASY CHILI BURRITO

Steps:

• Spoon chili and cheese onto flour tortilla and roll up.You can put a toothpick or two to in hold it in place.
• Place on microwavable plate and cook for about 2 minutes (or until warm throughout).
• Top with sour cream and green onions. Enjoy!

CHILI CHEESE BURRITO

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.

CHILI CHEESE BURRITOS

Steps:

• Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
• Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
• Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
• Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
• Serve with chips and salsa or green salad.