TEX-MEX BURRITOS
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
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 EGG BURRITOS
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
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.
TEX-MEX BURRITO
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
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
BIG OLE TEX-MEX BURRITO OMELET
Provided by Sunny Anderson
Categories main-dish
Time 1h17m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
- Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
- Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.
PHIL'S TEX-MEX BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
- In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
- Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
- Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.
OAMC TEX-MEX EGG BURRITO FILLING
My husband grew up in south Texas and often complains about missing breakfast taquitos. I will make these up for him and place the leftovers in the freezer. These are really easy, I recommend cooking the ingredients in stages as they will cook at different times and you run the risk of burning one before the rest are finished. I recommend using a large non-stick skillet for all steps, however if you do not have one any large skillet will work, however you may need to add additional oil.
Provided by Erindipity
Categories Breakfast
Time 30m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in oil until soft. Transfer to very large mixing bowl.
- Brown chorizo. Crumble into bite-size pieces while cooking. Move chorizo to bowl, try to reserve the oil left from the meat.
- Add hash browns to reserved oil. Add a small amount of oil if necessary. Heat hash browns through, stirring frequently. Add potatoes to bowl.
- Crack eggs in large bowl, beat until light and fluffy. Add milk and season with salt and pepper. I recommend you go light on the salt at this point as the sausage may be very salty. Melt butter or margarine in frying pan over medium-high heat. Add eggs. Let sit 3 minutes without stirring. Push cooked eggs to outside of pan. Repeat process pushing eggs out every 1-2 minutes until eggs are just cooked. Leave eggs moist as they will cook further once mixed as well as when microwaved to reheat. Add to bowl.
- Add cheese and salsa to bowl. Mix thoroughly and adjust seasoning as needed.
- Allow egg mixture to cool until it can be handled without burning yourself or melting the zip top bags.
- To freeze: Transfer egg mixture to pint size zip top bags in 1 cup serving sizes. Flatten mixture and freeze.
- To reheat: Microwave zip top bag 30-60 seconds at a time to reheat egg mixture. Transfer to a flour tortilla, roll and eat.
- Notes: It is important to leave the eggs very moist when cooking, if you cook them fully at this point they will be rubbery when reheated.
- This recipe as written does not do well when prefilling the burritos. There is too much moisture when reheating and the flour tortilla becomes soggy. If you want to prefill and wrap the tortillas you will need to decrease the moisture in the recipe. This can be done by cooking the eggs until firm and decreasing the amount of salsa used.
- You can use any type of cheese you like, they are very good with cheddar, Monterey jack, pepper jack, a Mexican blend or any other type of cheese that melts well.
- If you can't find chorizo, this can be made with any fresh spicy pork sausage.
- Add additional peppers, vegetables and spices as your family enjoys.
Nutrition Facts : Calories 389.9, Fat 27.9, SaturatedFat 10.5, Cholesterol 228, Sodium 829.4, Carbohydrate 15.4, Fiber 1.5, Sugar 1.8, Protein 19.4
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