Kpds Awesome Retro Burritos Tacos Or Chimichangas Recipes
CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
KID-FRIENDLY TACO-BURRITOS
Burritos and tacos are such tough foods for kids to eat, because they always fall apart. These fast, easy, bean taco-burritos stay together nicely, so your little one can eat the WHOLE THING! The wedge shape keeps everything contained!
Provided by BECKY M.
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 8
Number Of Ingredients 16
Steps:
- In a large serving dish, arrange green onions. diced tomato, sliced olives, lettuce and avocado. Set aside.
- Empty the can of refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.
- Take a tortilla and spread a thin layer of beans on half of it. Sprinkle on the cheese, and whatever toppings you would like. Spread sour cream over the other half of the tortilla.
- Fold the tortilla in half, and then into quarters, and serve.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 47.9 g, Cholesterol 75.8 mg, Fat 35.6 g, Fiber 7.8 g, Protein 24.2 g, SaturatedFat 17.7 g, Sodium 1363.5 mg, Sugar 2.9 g
KPD'S AWESOME RETRO BURRITOS, TACOS OR CHIMICHANGAS
This is my basic recipe for a Mexican ground beef mixture. This way everyone can make what they want: DH makes burritos, I make tacos or chimichangas, and DD makes what I call a fiesta bowl! I usually double the recipe so we can use the leftovers for a Nacho Night! If I'm low on time or spices, I'll just throw in a taco packet, no biggie! Please use your judgement on the seasonings: we like it spicy, so I actually use a lot more than written...if you prefer mild, go a little light initially and increase as necessary.
Provided by KPD123
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown ground beef in a large skillet over medium-high heat. Drain.
- Add onions, peppers and garlic to skillet. Saute 3-5 minutes with beef.
- Add seasonings or a taco packet to meat and veggies. Pour beer into skillet and stir well to combine (add more beer if mixture needs moistening).
- ***Serve with warmed flour tortillas, taco shells, spanish rice, and beans.
- ***Garnish with shredded cheese, pico de gallo, shredded lettuce, salsa, sour cream and guacamole!
- ***To make a burrito: Place meat and desired fillings in middle of warmed tortilla, fold the sides in and roll up to make a yummy little package.
- ***To make a chimi: Roll like you're rolling a burrito, place on baking sheet folded side down, brush tortilla with 1-2 tablespoons olive oil or butter, and bake 425 degrees for 10-15 minutes or until browned and crispy!
MAKE-AHEAD BURRITOS OR CHIMICHANGAS
These are great to have on hand for busy weeknights. I make a big batch and freeze them so that we can have them on nights when there is no time for ANYTHING! Throw them in a preheated 350 degree oven still frozen and still in the foil and in an hour, you have a yummy hot dinner. Great for using up leftovers and OAMC. Originally from BHG monthly cooking contest - many years ago!
Provided by Messy44
Categories One Dish Meal
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In large skillet, combined meat, salsa, beans, undrained chilies, and seasoning mix. Cook and stir over medium heat until heated through.
- In second skillet, heat tortillas, one at a time, about 30 seconds per side. For each burrito/chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold sides in, roll up starting with cheese side. Wrap individually in foil.
- To store for later: At this point, place wrapped burritos/chimichangas in plastic zip bags, label and freeze for up to 6 months.
- To prepare from frozen: Bake desired number in preheated 350 oven for 50 minutes or until heated through. For burritos: Bake additional 10 minutes in foil. Serve with toppings. For chimichangas: Unwrap and place on baking sheet, bake additional 10 minutes until tortillas are crisp - OR - fry in 1/4" oil in large fry pan, turning and cooking until golden and crisp.
- To prepare from thawed, reduce initial baking time to 30 minutes.
- Serve with toppings of your choice: sour cream, guacamole, diced green onions, salsa or shredded cheese.
- Makes 16.
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