Phils Tex Mex Burritos Recipes

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HARD-SHELL TEX-MEX TACO



Hard-Shell Tex-Mex Taco image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 to 8 tacos

Number Of Ingredients 17

1 tablespoon canola oil
1 yellow onion, diced
1 teaspoon cayenne
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon Mexican oregano
2 tablespoons tomato paste
1 pound ground beef
1 cup tomato sauce
2 teaspoons apple cider vinegar
6 to 8 hard-shell tacos
Shredded cheese, for topping
1 tomato, diced
1 avocado, diced
Shredded lettuce, for topping
Sliced pickled jalapenos, for topping
Sour cream, for dipping

Steps:

  • In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
  • Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.

TEX-MEX BURRITO



Tex-Mex burrito image

A speedy vegetarian dish - ideal as a last-minute, midweek supper

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

2 tomatoes , halved, seeds scooped out, then chopped
3 spring onions , chopped
1 red chilli , sliced (deseeded if you like it milder)
4 eggs
100ml milk
1 tsp olive oil
100g cheddar , grated
2 large wraps
soured cream and guacamole to serve, (optional)

Steps:

  • In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
  • Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.

Nutrition Facts : Calories 611 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.96 milligram of sodium

TEX-MEX BURRITOS



Tex-Mex Burritos image

Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 5

Number Of Ingredients 11

1 lb. lean ground beef
1 1/4 cups finely chopped peeled potatoes
1/2 cup chopped onion (1 medium)
2 fresh or canned jalapeño chiles, seeded, chopped
1 (15-oz.) can spicy chili beans, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
10 (10-inch) spinach or flour tortillas
6 oz. (1 1/2 cups) shredded Monterey Jack or Cheddar cheese
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

  • Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
  • Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
  • Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
  • Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

Nutrition Facts : Calories 815, Carbohydrate 96 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 14 g, ServingSize 1/5 of Recipe, Sodium 1630 mg, Sugar 5 g

TEX-MEX BURRITOS



Tex-Mex Burritos image

Can never go wrong with Tex-Mex. My husband and I love these easy burritos. A little too spicy for our kids, but just right for adults.

Provided by ratherbeswimmin

Categories     Beans

Time 52m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 1/4 cups finely chopped peeled potatoes
1/2 cup chopped onion
2 cloves garlic, minced
2 fresh jalapeno peppers or 2 canned jalapeno peppers, seeded and finely chopped
1 (15 ounce) can spicy chili beans, undrained
1/4 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/4-1/2 teaspoon ground cumin (optional)
10 spinach tortillas or 10 plain flour tortillas (10-inch)
1 -2 cup shredded monterey jack cheese or 1 -2 cup cheddar cheese
salsa
sour cream

Steps:

  • In a non-stick skillet, add ground beef, potatoes, onion, garlic, and jalapeno peppers.
  • Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well.
  • Add in beans, salt, pepper, and ground cumin (if desired) to the skillet; stir to mix.
  • Bring to a boil; lower heat, and simmer for 5 minutes, stir often.
  • Spoon 1/2 cup mixture onto the center of each tortilla.
  • Sprinkle with 2 generous tablespoons of cheese.
  • Roll up burrito-style, enclosing filling and folding ends under.
  • Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil.
  • Bake at 350° for 10-12 minutes or until thoroughly heated.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 409.9, Fat 16.4, SaturatedFat 8.1, Cholesterol 79.1, Sodium 502.7, Carbohydrate 32.8, Fiber 5.8, Sugar 1.3, Protein 32.4

TEX-MEX EGG BURRITOS



Tex-mex Egg Burritos image

This is a quick filling for breakfast burritos that our whole family loves. We sometimes have them for dinner too. Hope you enjoy.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb pork sausage
6 large eggs, lightly beaten
1 (4 1/2 ounce) can chopped green chilies, undrained
picante sauce
shredded cheddar cheese
4 8-inch flour tortillas

Steps:

  • Brown sausage in a large skillet, stirring to crumble.
  • Drain and return to skillet.
  • Add eggs and chilies to sausage.
  • Cook, stirring gently, until eggs are thickened, but still moist.
  • Do not stir constantly.
  • Microwave tortillas about 10 seconds each until soft.
  • Spoon egg mixture down centers of warm tortillas; top each with picante sauce and cheese.
  • Fold opposite sides over filling.
  • Serve immediately.

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