Chili Cheese Burrito 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:

• Brown the hamburger and crumble into very small pieces; drain, but reserve some of the fat.
• Place hamburger back onto heat and add flour and mix until it is thick.
• Add the beans and heat through.
• Add the hot or mild sauce 1 packet at a time until you achieve that 'chilito' taste (usually 8 packets will do).
• Add the cheese, enough to make a big gooey mess, under medium heat.
• Taste, and you might need to add a little more sauce.
• Now here is the trick for that 'chilito' texture:.
• Take a tortilla and run warm water all over it to soften. The pop it in the microwave for 20 seconds to "steam" it.
• Fill tortilla with hot chilito filling, fold, and eat it. There will be a smile on your face.
• :.

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:

• Preheat oven to 350.
• Heat chili and then add desired amount of cheese and onions.
• Stir until cheese is melted.
• scoop chili mixture into tortilla shells, top with a handful of Fritos and more shredded cheese, and any tomato or onions that you want, then roll up and place in a deep pan.
• Bake for approximately 10 minutes.

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:

• 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.