Easy Fried Burritos Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with a slice of cheese; roll up. Serve with taco sauce and lettuce if desired.

Steps:

• Brown ground beef, onion, salt, pepper, and picante sauce in a pan.
• Drain.
• Divide meat onto 6 burrito tortillas.
• Top with 1/4 cup of cheese.
• Fold up chimichanga style.
• Deep fry till golden.

Steps:

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Steps:

• Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to a paper towel-lined plate and drain and discard grease from the skillet.
• Return ground beef to the skillet and add black beans, salsa, water, and taco seasoning. Mix well and bring to a boil. Reduce heat slightly and add Cheddar cheese and tortilla strips. Cover and simmer until cheese is melted, about 5 minutes. Top with sour cream.

Steps:

• 1. Step 1: Brown ground beef along with; onion, garlic, salt, pepper and chili powder on medium-high heat. Drain and return back to the pot.
• 2. Step 2: Over medium-high heat add the beans along with the liquid from the beans to the meat mixture. Once the mixture starts to bubble turn off the burner and smash still leaving some beans whole.
• 3. Step 3: Place 1-2 Tbsp. shredded cheese in a line along the center of the tortilla (not too close to the edges or the cheese will fall out while frying). Then add about 1/2 cup of meat mixture and roll into a burrito leaving one end open then lightly flatten the burrito (remember not to much pressure because then you will start to loose mixture from the opened end)to prevent rolling around while browning. Repeat until you have all the burritos prepared.
• 4. HERE IS WHERE YOU CAN MAKE A FEW CHANGES! I MYSELF PREFER THIS METHOD: Step 4: Heat 2-3 Tbsp. veg. oil in a large skillet/frying pan on med-high heat. When the oil is hot lay enough burritos to cover the bottom of the pan. Once golden brown (2-3 min.) turn over and brown the other side. As the burritos are done lay them on a paper towel lined baking pan and sprinkle with parmesan cheese. ENJOY! OR Deep fry on med-high heat for 3-5 min. turning once. When the burritos are golden brown they are done. As the burritos are done lay them on a paper towel lined baking pan and sprinkle with parmesan cheese. ENJOY!

Steps:

• Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
• Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
• Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
• Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.