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Our Favorite Tex-Mex Burrito Recipe

Burritos taste great with a dipping sauce and they freeze well for make ahead meals

Burritos are satisfying and easy to make ahead in large batches for freezing. It's so easy to pop them out of the freezer baggies and straight into the oven for a great meal. Heat up a cheese dip, pour a bowl of salsa, and you're all set.

This recipe calls for 3 pounds of hamburger meat and will make about 28 burritos, depending on how much filling is used. You can also use regular flour tortillas for quick snacks. It's really easier to make a large batch at once, then you're done.

Burritos

3 pounds lean hamburger meat
1 medium onion, chopped
4 cups shredded cheese (Cheddar and Monterey Jack mix)

½ cup all-purpose flour
3 Tablespoons chili powder
1 ½ teaspoons paprika
1 ½ teaspoons ground black pepper
Salt to taste (optional)
1 ½ cups water

-Saute the onion and set aside
-Brown hamburger in large pot and drain
-Combine flour, chili powder, paprika, and black pepper (plus salt if desired)

-Add spice mix to hamburger and toss. Add sauteed onions. Turn on heat and add water. Simmer on very low for about 20-30 minutes. Water will absorb and filling will thicken.

-Bring tortillas to room temperature or warm slightly in microwave (so they will be flexible and not tear when rolling.

-Add 3-4 tablespoons of cooled filling and sprinkle with cheese. Roll up burrito style and place on thin strip of wax paper.

For freezing, roll each burrito in a strip of wax paper and then place in freezer bag. Seal and place in a second freezer bag to prevent ice buildup and burn.

How to Roll a Burrito:
Never overload a burrito with filling. Place filling in a space about two inches from the edge facing you and about 2 inches in from both sides. Roll up the front edge closest to you and tuck the edge over the filling. Fold in both sides carefully and hold while continuing to fold toward the opposite end.

 

 

 

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