Make Ahead Beef Burritos Recipes

Steps:

• In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through., Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months., To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.

Steps:

• Place ham, cheese, and onions inside flour tortilla.
• Roll up and stack in buttered 9x13" baking dish.
• In a bowl, whip 8 eggs and 2 cups half and half. Add salt and pepper to taste.
• Pour egg mixture over top of the filled tortillas.
• Cover with plastic and place in refrigerator for 4 to 12 hours.
• Top with a cup of cheese.
• Bake for 25 minutes at 350 covered with foil.
• Remove foil and continue to bake for 10 to 15 minutes or until eggs are done.
• Let rest for 10 minutes before serving.

Steps:

• Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
• Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
• To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

Steps:

• Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
• Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
• Divide the bean-rice mixture evenly among the tortillas and roll up.
• Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

Steps:

• In two 1-quart saucepans, heat beef and refried beans separately over medium heat 2 to 5 minutes, stirring occasionally, until hot. Warm tortillas as directed on bag.
• Place about 1/4 cup of the beef on center of each tortilla. Spoon about 2 tablespoons beans onto beef. Top with 1/4 cup of the lettuce, 3 tablespoons tomatoes and 2 tablespoons cheese.
• Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Steps:

• 1. Brown ground beef in skillet, remove meat and drain off fat. Add 1 Tbsp. canola or olive oil to the pan, add diced pepper, onion, celery, and sautee' until onion and celery have softened. Add previously cooked ground beef back into the pan, stir to combine with veggies.
• 2. Add Burrito Seasoning, Rotel tomatoes, garlic powder, oregano, ground cumin, cilantro, and salt and pepper to taste; simmer on low for 5 minutes. Add diced raw potato (or cooked rice if you prefer), continue simmering for another 15 minutes (you want the potatoes 'done' but not 'mushy'). Remove from heat, stir in drained, sliced black olives if desired.
• 3. Place butter in skillet along with refried beans and mash together butter and beans and mashing any leftover whole beans. Cook on medium until bubbling. When meat and beans are done, you are ready to assemble burritos.
• 4. Heat each tortilla in a skillet (I use an iron skillet) with just a bit of non-stick spray (Pam), continue heating each tortilla and place on a covered plate. Alternate method: place one burrito shell on a plate and put in the microwave oven for 20 seconds, remove from microwave. Fill as follows:
• 5. Place a line of heated refried beans down the center of the tortilla. Add some shredded cheese to the line of beans. Then place beef mixture on top of the cheese. Fold the tortilla over and roll it to form the burrito. Repeat until all beef and beans are gone.
• 6. Wrap each burrito in Saran Wrap or aluminum foil, put them in a zip-lock freezer bag, and freeze them.
• 7. For a quick meal, take one or more out, unwrap, place on a microwave safe plate, and cover. Microwave for 6 minutes (or until hot thru). Eat plain, or garnish with grated cheese, shredded lettuce, diced tomato, and salsa. This way you can enjoy a burrito any time you want one.