How to Make Freezer Burritos
22.3 هزار بار بازدید -
7 سال پیش
-
How to Make Freezer Beef
How to Make Freezer Beef Burritos. An easy recipe that the whole family will love!
Ingredients (for a single recipe, I like to double it and freeze half)
1-1/4 pounds lean ground beef (90% lean)
1/4 cup finely chopped onion
1-1/4 cups salsa
2 tablespoons reduced-sodium taco seasoning (or make your own, even healthier. Watch the video for a breakdown of spices)
2 cans (15 ounces each) Black beans, rinsed and drained
2 cups (8 ounces) shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed
2 cups of cooked whole wheat rice
Directions
Cook the rice in a slow cooker or on the stove top according to the package directions. In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain it once cooked through. Stir in the salsa, beans (rinsed and drained), rice and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes.
Spoon 1/2 - 1 cup of the beef mixture down the center of each warmed tortilla. Add the cheese. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for 1-3 months. To use frozen burritos: Remove foil and waxed paper. If in a hurry you can place one burrito on a microwave-safe plate and microwave on high for 2-1/2 to 3 minutes, turning burrito over once. Let stand for 20 seconds. I prefer to cook in oven at 350 for 30 minutes after the burritos have been defrosted (thaw over night our during the day). Yields 12 servings.
Note: If you'd like to add the rice and beans later on, you can layer the beef mixture, with the beans, and then the rice and cheese. I find it easier to put it all together but both work great!
Ingredients (for a single recipe, I like to double it and freeze half)
1-1/4 pounds lean ground beef (90% lean)
1/4 cup finely chopped onion
1-1/4 cups salsa
2 tablespoons reduced-sodium taco seasoning (or make your own, even healthier. Watch the video for a breakdown of spices)
2 cans (15 ounces each) Black beans, rinsed and drained
2 cups (8 ounces) shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed
2 cups of cooked whole wheat rice
Directions
Cook the rice in a slow cooker or on the stove top according to the package directions. In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain it once cooked through. Stir in the salsa, beans (rinsed and drained), rice and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes.
Spoon 1/2 - 1 cup of the beef mixture down the center of each warmed tortilla. Add the cheese. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for 1-3 months. To use frozen burritos: Remove foil and waxed paper. If in a hurry you can place one burrito on a microwave-safe plate and microwave on high for 2-1/2 to 3 minutes, turning burrito over once. Let stand for 20 seconds. I prefer to cook in oven at 350 for 30 minutes after the burritos have been defrosted (thaw over night our during the day). Yields 12 servings.
Note: If you'd like to add the rice and beans later on, you can layer the beef mixture, with the beans, and then the rice and cheese. I find it easier to put it all together but both work great!
7 سال پیش
در تاریخ 1395/12/25 منتشر شده
است.
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