Meat Potato Burrito Oamc Recipes

Steps:

• Mix ground beef, chili powder, garlic powder, and onion together until fully combined. Cook over medium high heat until thoroughly browned, drain. At this point, you can cool and freeze this mixture to put the burritos together another day, or use for tacos or enchiladas, or whatever.
• Bake hash browns at 350 degrees for one hour.
• Combine meat mix, hashbrowns, cheese, salsa, and tabasco in a large bowl.
• Warm tortillas in microwave slightly until pliable.
• For each burrito, place one cup of mixture on tortilla, roll up and wrap in aluminum foil if you plan on freezing.
• To reheat, remove foil and microwave for 3 minutes on high.

Steps:

• Sort beans and place in a pot with 6 cups water.
• Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
• Drain and rinse beans, and cover with 6 cups water.
• Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
• Drain beans and retain cooking liquid.
• Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
• Cook until thoroughly done, breaking up any lumps as you cook.
• Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
• Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
• Season beans to taste with adobo seasoning or seasoned salt.
• Stir in cooked beef, tomato paste, and chopped green chilies.
• Warm tortillas briefly to soften them and make them easier to handle.
• Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
• Top with about 2 tbsp shredded cheddar.
• Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
• Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
• Place in plastic wrap, wrapping tightly to help keep its shape.
• Proceed the same way with remaining burritos.
• Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
• To use, remove wrapping from burrito and place on a microwave-safe plate.
• Microwave 2-3 minutes or until hot, turning halfway through cooking.

Steps:

• Slowly cook the onions in 3 T of oil on medium-low heat until they are soft and brown, about 20 minutes.
• Microwave the potatoes on high for 2 minutes to soften.
• Heat the remaining 3 T of oil over medium-high heat. Cook the potatoes in batches so they are in a single layer, about 10 minutes each, or until they are slightly browned, flipping frequently. Sprinkle with salt and pepper.
• Put slices of cheese on a tortilla and microwave for 20 seconds, or until cheese is melted. Top with 1/4 of the onions, potatoes, salsa, and ranch dressing. Add guacamole and/or sour cream if desired. Roll up into a burrito and enjoy. Repeat for other tortillas. But don't eat them all yourself; you'll die. A good death, but still death. Suit yourself. What do I know.

Steps:

• Cook rice in water according to package directions.
• Once done, add drained beans, corn and Rotel to rice.
• Mix throughly.
• Add cheese.
• Mix throughly again.
• Divide mix evenly on the tortillas.
• Fold up to make burritos.
• Wrap each burrito in plastic wrap then foil.
• Freeze what won't be used that week.
• *When ready to use*.
• Remove foil.
• Pop in microwave oven for 1 - 1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy.
• ***When using the frozen variety***.
• Thaw.
• Remove foil.
• Pop in microwave for 1-1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy!

Steps:

• Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
• Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
• Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
• Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Steps:

• 1. I trimmed most the fat off the brisket and cut off the point to grind for burgers. Then lightly sprinkled cumin, generously sprinkled granulated garlic, onion, black pepper and Tatonka Dust on both side. Then wrapped it three times in foil and sealed. I placed it in my elec. roaster at 225º overnight.
• 2. After cooked, remove from pan, should be falling apart. Place on large baking sheet and shred.
• 3. I prefer to go buy fresh flour tortilla's, you could make your own, or buy store shelf ones, but fresh is best!
• 4. Grate cheddar, I used white cheddar this time. Place brisket and cheese and salsa on warm flour tortilla.
• 5. MEAT & POTATO BURRITO: I dice up the potatoes fairly small and begin cooking them in a skillet with a small amount of oil on med heat with lid on. At the same time I begin cooking and crumbling up the ground beef in another skillet. Once ground beef is mostly brown I add the potatoes to the beef and continue cooking over med heat with lid on until potatoes are tender and meat is done.
• 6. Then place on flour tortilla with cheese and salsa.
• 7. Great salsa's to go with are: https://www.justapinch.com/recipes/sauce-spread/salsa/mexican-red-table-salsa-salsa-roja-de-2.html?p=1 https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillo-salsa-salsa-de-tomatillo-asado.html?p=1