Burritos
2# ground beef
1 medium yellow onion, chopped
1 (4 oz.) can chopped green chilies
1 (1.25 oz.) pkg. taco seasoning
1 (16 oz.) jar salsa
1 (15 oz.) can kidney beans
1 (12 count) pkg. burrito-size flour tortillas
1 (15 oz.) can refried beans
Shredded lettuce
Chopped tomatoes
Shredded cheddar
Brown ground beef with onion; drain.
Add green chilies, taco seasoning, salsa, and kidney beans. Simmer to combine flavors.
To assemble, cover tortillas and heat in microwave just long enough to make pliable. Heat refried beans long enough to make them spreadable. Place tortilla in front of you and spread refried beans in center and almost to edge closest to you. Place approx 1/12th of filling on refried beans and roll up, folding the sides in as you do. Repeat with remaining tortillas and filling.
Serve with lettuce, chopped tomatoes, and shredded Cheddar.
Variation: Prepare 1 (6.8 oz.) pkg. Beef Rice-A-Roni as directed on package. While rice is simmering, brown 1# ground beef with 1/2 yellow onion, chopped. Drain beef and combine with rice. Add 4 oz. Velveeta, cut in small cubes. Stir to combine. Makes approximately 8 burritoes using 1/2 C. filling each.
To freeze: Roll burrito to fit sandwich size Baggie. Slide into Baggie twist closed, and place on baking sheet. Freeze until firm. Place in large freezer Ziploc bag, label, and return to freezer.
To serve: Reheats best if thawed first but can be heated from frozen. Remove from wrapping, wrap in slightly moistened paper towel, and heat in microwave until steamy inside.Makes 12 large burritoes
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