CHILE COLORADO BURRITOS
When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest-except in my kitchen! -Kelly McCulley, Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 414 calories, Fat 19g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 889mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
CAMPER'S CHILI
Make a hearty chili following the tip for precooking the ground beef. Ready-to-add canned extras are all that's needed.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, cook beef, onion and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in remaining ingredients. Heat to boiling, stirring occasionally.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 45 mg, Fiber 5 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1/2 g
CHILI BURRITOS
Kids love these - minus the onion. Great weekday meal when you're pushed for time and you're not watching calories! Leftover chili is best but canned will do.
Provided by Denise
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet.
- Add the burritos and fry on each side until golden brown and crispy.
- Drain on a paper towel.
- While burritos are frying, heat the chili on stove or microwave.
- To serve:.
- Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
- Sprinkle a few jalapenos on top.
- Finish with a couple tablespoons of salsa and a dollop of sour cream.
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