1 Minute Chili Cheese Burritos Recipes

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.

Steps:

• Take one flour tortilla (I use taco size, my husband takes burrito size), put it on a microwaveable plate and spread a layer of refried beans in the middle of the tortilla leaving LOTS of room free on the sides for easy rolling.
• I put on about 2T, my husband maybe 3T of beans.
• (I just use a butter knife to scoop the beans out of the can and spread it around a little).
• Pour a strip of taco sauce long ways down the beans, about 1-2T.
• Grab a handful of cheese and put on top of the beans and sauce, about 1/4 cup.
• Microwave 30 seconds on high.
• Roll it up like a burrito (make it secure!) and microwave 20-30 seconds more.
• Repeat for remaining tortillas, or for however many you can eat.
• All ingredients can stay in fridge for later.
• Enjoy while piping hot!

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

Steps:

• Make sure all your ingredients are ready - chili hot, cheese grated, optional ingredients chopped, eggs beaten.
• Heat nonstick skillet over medium high heat. Add butter to pan.
• When butter is melted, add beaten eggs and scramble.
• When eggs are done, remove pan from heat and quickly heat tortillas over open flame, a few seconds on each side.
• To assemble, place half of scrambled eggs on each tortilla. Sprinkle with cheese. Top with chili. And add any optional ingredients.
• Tuck in both sides of tortilla, and roll up, burrito style.
• Serve immediately.

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.

Steps:

• Heat oven to 350 F degrees.
• Grease 15 X 10 X 1 in.
• jelly roll pan.
• Wrap tortillas in damp paper towels: microwave until warm and flexible about 1 minute, or wrap tortillas in foil, heat in 350 oven for 10 minutes Spread 1 tortilla on work surface; keep remaining tortillas warm.
• Top tortilla with 3/4 cup chicken chili.
• Sprinkle with 1/2 cup cheddar cheese, Wrap up tortilla envelope fashion, to enclose filling.
• Transfer burrito, seam side down to prepared jelly roll pan.
• Repeat with the remaining tortillas, chili and cheddar cheese Bake in 350F degree oven until tortillas are crispy, filling is heated through and cheese is melted, about 30 minutes.
• Let burritos cool slightly.
• Serve with sour cream and salsa on the side.

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.