Roadrunner Burrito Or Taco Filling Recipes

TACO BURRITOS

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.

ROADRUNNER BURRITO OR TACO FILLING

Steps:

• * "Great for a weekend lunch and so much better than the frozen ones." 1. In a medium microwavable bowl, break up 1/2 pound lean ground beef. Lay a piece of waxed paper over the top. 2. Microwave at 100% power (700 watts) for 2 minutes. Stir and break up pieces of meat. Cover with waxed paper again. Microwave at 100% power 1/2 to 1 minute longer or until beef loses most of its pink color. Drain well. 3. Add to the cooked beef, 1 can (15 oz.) chili beans in chili sauce, 1 teaspoon dried oregano leaves and 1/2 teaspoon garlic salt.Stir until combined.Lay a piece of waxed paper over the top.4. Microwave at 100% power for 1 minute. Stir and cover with waxed paper again. Microwave at 100% power 1 to 1 1/2 minutes longer or until mixture is hot.5. Use as a filling for burritos or tacos,using warm tortillas. Serve with any of the following toppings:Shredded cheeseChopped tomatoesSmall chunks avocadoShredded lettuceTo Warm And Soften Tortillas: Take a clean terry cloth dish towel and run water over it until wet. Squeeze out as much water as you can. Place 4 corn or flour tortillas incenter of towel and cover with ends of towel. Microwave at 100% power for 1 minute or until warm and soft.

MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)

Steps:

• Combine rice, water and seasonings in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
• Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.

BURRITO FILLING

Steps:

• Saute onion in a large skillet adding garlic and cilantro during the last minute or two.
• Add meat and seasonings and stir well. Allow to saute for a minute or two, letting the meat absorb some of the flavors.
• When it seems that it is really dry and the mixture is starting to stick add the tomatoes and liquid and scrape all the browned bits from the bottom. TONS of flavor there. Add sugar if using. ( The sugar makes the tomatoes taste more like home grown and home canned or even organic).
• Reduce heat to simmer and cook for 20 minutes or so. When you are ready to use the mixture return heat to high and cook off almost all the liquid so that your filling is not runny or wet.
• Use to fill tortillas or in a casserole.