Beef Burrito Yield eight burritos
Beef Burrito Yield eight burritos 1 pound floor beef 1/2 cup chopped onion 3 cloves garlic minced 3 Tablespoons tomato paste 1/2 Tablespoon floor cumin 1 teaspoon chili powder 1 teaspoon dried oregano 1/2 teaspoon salt 2 Tablespoons clean lime juice 1/4 cup water 2 cups organized Mexican rice 1 15 ounces can refried beans 2 cups shredded cheddar cheese 8 Tablespoons bitter cream 8 giant 10-inch flour tortillas In a giant skillet, over medium-high heat, add floor beef, onion and garlic to skillet. Cook and fall apart red meat and cook dinner till no longer pink. Drain grease. Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water to beef. Cook and stir till combination comes to a moderate boil. Reduce warmness to low and prepare dinner for 5 to eight minutes or till totally heated. Remove from warmth and let stand 15 minutes or till combination comes to heat room temperature. Lay tortillas out on a flat floor and divide the beans, cheese, beef,rice and bitter cream amongst the eight tortillas. Fold every burrito-style. Wrap every burrito with saran wrap, and then vicinity burritos in a freezer-safe ziplock bag. Freeze up to two months. To Reheat: Unwrap burrito from plastic wrap. Place on a microwave-safe plate. Microwave two to three minutes or till heated through.