Noodle Burritos Recipes

Steps:

• 1. Crush noodles right in package while still sealed.
• 2. Add hot water. Fold top of package. Set aside for 5-10min till noodles soften.
• 3. Open top package and add crushed chips, then flavor packet.
• 4. Open and top with hot sauce and enjoy!!

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:

• Heat oil in wok or large pan.
• Add noodles.
• Cover with broth.
• Add salsa to your liking.
• Sautee until noodles are cooked through.
• Place individual servings of noodles on warm tortillas. Top with shredded cheese and sour cream.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Season chicken breasts with garlic powder, salt, and black pepper.
• Grill chicken until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
• Warm corn and black beans in separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
• Layer cooked rice, corn, black beans, and chicken on 2 serving plates. Top with Monterey Jack cheese, lettuce, salsa, and sour cream.

Steps:

• Boil 2 cups of water. Meanwhile, in a separate bowl, beat egg.
• Add ramen noodles to boiling water. Slowly pour in beaten egg. Stir and cook for 3 minutes.
• Drain all but about 1 tablespoon water, Stir in seasoning packet, cheese, and desired amount of hot sauce.
• Wrap ramen mixture in a warm flour tortilla and enjoy!

Steps:

• Heat oil in a large saucepan over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add jalapenos; cook and stir until dark green, about 5 minutes. Remove from heat.
• Heat broth in a saucepan over medium-high heat. Cook batches of ribeye slices in hot broth until medium-rare, 10 to 20 seconds per batch.
• Bring a large pot of water to a boil. Add noodles; cook at a boil until tender, 3 to 5 minutes. Drain.
• Place tortillas on a microwave-safe plate. Heat in the microwave until warm, 20 to 25 seconds.
• Divide onion and jalapeno mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas. Spoon a small amount of broth on top. Fold opposing edges of tortillas over filling and roll up into burritos. Serve with lime slices.