Cowboy Burritos Recipes

Steps:

• In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
• Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
• To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Steps:

• Gently warm tortillas until they become soft and pliable.
• Divide ingredients into 6 parts and place some in the middle of each burrito, leaving 2-4 inches without ingredients on one side.
• Fold up the part of the burrito without ingredients over the burrito, then fold the top down and roll burrito, securing with a toothpick if necessary to keep it from unrolling.

Steps:

• Preheat the oven to 250 degrees F.
• Place the tortillas on a baking sheet and heat in the oven until warmed through and softened, about 5 minutes.
• Meanwhile, using kitchen shears, cut the sausage links into 1/4-inch pieces. Heat a small skillet over medium-low heat until shimmering, about 2 minutes, then add the sausage and heat, stirring frequently, until warmed through, about 4 minutes. In a medium bowl, whisk the eggs. Add the chives, milk, salt, and pepper.
• In a medium nonstick skillet over medium heat, melt the butter, then add the egg mixture, and using a rubber spatula, push the eggs toward the center of the pan until the mixture is no longer runny. Add the cheese and gently toss until cooked to desired consistency.
• Divide the eggs evenly among the tortillas. Top with sausage and 2 tablespoons of the prepared Avocado Pineapple Salsa. Squeeze a lime wedge over the salsa, and add a dash of hot sauce if desired.
• Starting from one end, roll the tortilla once, then fold in the sides and continue rolling until fully enclosed.
• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add black pepper to taste.

Steps:

• Prepare rice as directed on bag, or in rice cooker.
• Coat diced chicken with cajun seasoning.
• Cook chicken over medium heat in a skillet. You may saute in butter/margarine or in a light cooking oil or spray, your choice.
• Once chicken is cooked, switch to low heat and add barbecue sauce and ranch dressing. Mix until chicken is coated in sauces.
• Once rice has finished cooking, add to skillet with chicken mixture.
• Crush tortilla chips and add on top of chicken and rice.
• Mix all ingredients.
• Serve on warm tortilla with lettuce, tomato, and cheese, if desired.
• * You can also add refried beans if you'd like. Really, you can customize this to your liking. So easy and so good!